Last 2 weekends were pretty eventful! First a weekend trip to Holland, MI where Tulip time celebrations were in full swing. The entire city was dotted with resplendent tulips! There were Dutch performers and a parade, music and yum food. Even though rain played a spoil-sport, it couldn’t dampen our spirits amid so much vibrant beauty!
Then our very good friends came to visit us – it was three days straight of eating junk food, drinking, chatting non-stop, watching goofy videos on YouTube and laughing till our stomachs hurt!

For the lemon glaze, whisk together 1/2 Cup icing sugar and 1 1/2 tbsp (or more if you prefer intense lemony flavor) lemon juice till combined. Drizzle on the cooled down cake. 

Since I used a 8 inch loaf pan instead of a 9 inch one which the recipe called for, I scooped out the extra batter into a greased and floured mini bundt pan. The bake time was considerably less for the batter in the mini bundt pan – around 30 minutes. For the 8 inch pan – 55 minutes cook time. 

Preheat oven to 350 F. Grease the pan(s) with butter and dust it with some floor. Shake off the excess flour and set aside. 

In a large-ish bowl, sift together flour, baking soda, salt and cinnamon. In another bowl, beat the egg and sugars together till incorporated. Whisk in the buttermilk, vanilla extract and oil. Do not overmix. Slowly mix the dry ingredients with the wet ingredients and gently mix everything together. Lastly, gently fold in the chopped strawberries which have been tossed in flour. 

Bake for 50 or 60 minutes till done. Best way to check if it is done is to insert a toothpick in the middle of the bread. If there are no crumbs sticking to it, it is done! Cool completely on a wire rack and drizzle with the lemon glaze. Slice using a sharp serrated knife to your preferred thickness. Enjoy with a cup of hot beverage or a cool drink! Store leftovers in an airtight container. After the first three days I stuck the container in the fridge and it stayed good for 7 days. 

Recipe adapted from SallysBakingAddicton