Preheat oven to 350°F. Grease an 8 or 9-inch loaf pan with non-stick cooking spray and set aside.

In a medium bowl, whisk together flour, baking powder, and salt until evenly blended.

In a large bowl, whisk together Greek yogurt, sugar, eggs, almond extract, and vegetable oil until smooth and uniform.

Gradually add the dry ingredient mixture to the wet ingredients, stirring gently until just combined. Avoid overmixing to maintain a tender crumb.

Carefully fold the diced strawberries into the batter, ensuring even distribution.

Pour the batter into the prepared loaf pan. Bake for approximately 50 minutes or until a toothpick inserted in the center comes out clean.

Remove from oven and let rest for 10 minutes in the pan. Then invert onto a cooling rack and allow to cool completely.

Combine smashed strawberries and powdered sugar in a medium bowl, mixing until smooth.

Once the cake is fully cooled, pour the glaze evenly over the top. Allow the glaze to set before slicing and serving.