Preheat your oven to 180°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal. Gather your ingredients so everything is ready to go.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined. This ensures a light, airy crumb.
In a separate bowl, stir together the granulated sugar and Greek yogurt until smooth and slightly fluffy. This forms the tangy base of your batter.
Add the eggs one at a time to the yogurt mixture, whisking well after each addition. Then stir in the vanilla extract for warmth and depth of flavor.
Gently fold the wet mixture into the dry ingredients using a spatula, mixing just until combined. Be careful not to overmix to keep the loaf tender.
Carefully fold in the chopped strawberries, distributing them evenly throughout the batter. The pink streaks and juicy bits should be visible but not mashed.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. If desired, sprinkle a little extra sugar on top for a sweet, crunchy crust.
Bake in the preheated oven for about 50-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Use the toothpick test to check doneness.
If the loaf starts to brown too quickly but isn’t fully baked, tent it loosely with foil and continue baking. This preserves the moist interior without burning the crust.
Remove the loaf from the oven and let it cool in the pan for about 15 minutes. Then transfer it to a wire rack to cool completely, which helps set the crumb and makes slicing easier.
Once cooled, slice the loaf with a serrated knife, revealing the vibrant pink swirls and juicy strawberries. Serve at room temperature or slightly warmed for the best flavor.
