Preheat your oven to 180°C (350°F). Lightly grease your loaf pan or line it with parchment paper to prevent sticking.
In a large mixing bowl, whisk together the flour, baking powder, and salt until well combined. This ensures an even rise and distribution of leavening agents.
In a separate bowl, mash the strawberries slightly with a fork until chunky but with some juice. This helps release their flavor and makes folding easier later.
In another bowl, combine the Greek yogurt, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth, slightly thickened, and fragrant—about 1 minute.
Pour the wet mixture into the bowl with the dry ingredients. Gently fold everything together with a spatula until just combined—be careful not to overmix, as this can make the loaf dense.
Gently fold in the chopped strawberries, distributing them evenly throughout the batter. Avoid overmixing to prevent bleeding juice and keep the strawberries intact.
Transfer the batter into your prepared loaf pan, spreading it out evenly with a spatula. Lightly tap the pan on the counter to settle the batter and release any air bubbles.
Bake in the preheated oven for about 50 to 55 minutes. The loaf is ready when it turns a deep golden color, and a toothpick inserted into the center comes out clean.
Once baked, remove the loaf from the oven and let it cool in the pan for 15 minutes. This helps the crumb set and makes slicing easier.
After cooling, transfer the loaf to a wire rack and let it cool completely before slicing. When ready, cut into thick slices with a serrated knife to reveal the moist, speckled interior.
Serve slices plain or with a dollop of extra yogurt or fresh strawberries for an extra touch of summer's sweet brightness. Enjoy your homemade strawberry yogurt loaf!
