Prepare an 8 ½ x 4 ½ inch 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 and vanilla. Set aside.
½ Cup Non-Dairy Milk, ½ Cup Non-Dairy Yogurt, 2 teaspoon Vanilla Extract
In another small bowl, combine flour, baking powder, baking soda and salt. Set aside.
2 Cups Flour, 1 ½ teaspoon Baking Powder, ½ teaspoon Baking Soda, ½ teaspoon Kosher Salt
Into the bowl of a stand mixer fitted with the paddle attachment, cream non-dairy butter, sugar and lemon zest until its light and fluffy.
10 tablespoon Non-Dairy Butter, 1 Cup Granulated Sugar, Zest of ½ a Lemon
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 with a rubber spatula. See note.
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.
If using a stand mixer, 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.
1 ⅓ Cups Chopped Strawberries
Scrape the batter into your prepared 8 ½ x 4 ½ inch loaf pan and spread the batter evenly, making sure it gets into all the corners.
Bake in a 350* oven for 65-70 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Allow the cake to cool for 30 minutes before glazing.