Begin by preheating your oven to 350°F. Prepare an 8 or 9-inch loaf pan by coating it generously with non-stick cooking spray, and set it aside.

In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, ensuring the mixture is well combined.

In a larger mixing bowl, combine the Greek yogurt, sugar, eggs, almond extract, and vegetable oil. Stir until the ingredients are thoroughly mixed and smooth. Gradually incorporate the dry ingredients into the wet mixture, blending just until the batter is smooth and no streaks of flour remain.

Gently fold in the diced strawberries, distributing them evenly throughout the batter. Pour the batter into the prepared loaf pan, spreading it evenly.

Place the pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, carefully turn the cake out onto a cooling rack to cool completely.

As the cake cools, prepare the glaze by combining the mashed strawberries and powdered sugar in a medium bowl. Stir until the glaze is smooth and well-mixed.

When the cake is fully cooled, pour the glaze over the top, allowing it to drizzle down the sides. Let the glaze set before slicing and serving.