Preheat your oven to 180°C (350°F). Grease a 9x5 inch loaf pan and line it with parchment paper to prevent sticking.
In a large bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy base for your batter.
In another bowl, mix the Greek yogurt, sugar, eggs, and vanilla extract. Whisk until the mixture is smooth, slightly frothy, and well combined, filling your space with a sweet, tangy aroma.
Gently fold the chopped strawberries into the wet mixture, being careful not to crush them too much so they stay juicy and visible in the batter.
Add the wet ingredients to the dry ingredients. Use a spatula to fold everything together just until no streaks remain. The batter should be thick but pourable, with a marbled pink and white appearance from the strawberries.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to settle the batter evenly and release any air bubbles.
Bake in the preheated oven for 50 to 55 minutes. The loaf is done when it turns a golden brown, and a toothpick inserted into the center comes out clean with just a few moist crumbs.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely—this helps set the crumb and makes slicing easier.
Slice the cooled loaf and serve it plain, or dusted with powdered sugar for a pretty finish. The bread will be tender, moist, and filled with bright strawberry flavor ready to brighten your day.
