Preheat the oven to 350°F (175°C). Lightly grease a 6"x 3"x 3"-inch loaf pan or line it with parchment paper.

In a large bowl, combine the sugar and the lemon zest (rub together to release the oils of the lemon zest),then cream the butter and sugar until it's nice and fluffy. Then add the vanilla Bourbon paste, egg, and milk, until smooth and fully combined.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until incorporated. Be careful not to overmix.

Toss the diced strawberries with a small spoonful of flour to coat them lightly. Fold them gently into the batter, ensuring even distribution.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 55 to 60 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

In a small bowl, mash the diced strawberries with a fork to release their juices. Add the powdered sugar and milk, stirring until smooth and pourable. If needed, adjust the consistency with a bit more sugar or milk.

Once the loaf is completely cool, drizzle the glaze over the top, allowing it to run down the sides. Let the glaze set for about 30 minutes before slicing and serving.