Prepare an 8 ½ X 4 ½ loaf pan by greasing it and inserting a parchment sling for easy removal and slicing. Preheat oven to 350* F.
In a small bowl, combine non-dairy milk, yogurt, lemon juice and vanilla. Set aside.
In another small bowl, combine flour, baking powder, baking soda and salt. Set aside.
Into the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter and sugar until its light and fluffy.
Add ½ of the liquid into the creamed mixture and mix on low until combined. Scrape the bowl down and mix again.
Add ½ of the dry ingredients into the bowl and mix on low until it just starts to come together. Scrape the bowl down.
Now, add the remaining wet ingredients and mix on low until just combined. Scrape the bowl down.
Finally, add the remaining dry ingredients and mix on low until it just starts to combine.
Remove the bowl from the stand mixer and fold the batter with a spatula a few times until no flour streaks are visible.
Add strawberries and fold them in until they are evenly distributed.
Scrape the batter into your prepared 81/2x41/2 loaf pan and spread the batter evenly, making sure it gets into all the corners.
Bake in a 350* oven for 64-67 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow to cool completely before removing the loaf from the pan with the parchment sling and slicing.
Store tightly wrapped on the counter top for up to 3 days.