Preheat the oven to 350°F (175°C). Spray a loaf pan with non-stick baking spray or line with parchment paper.

In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.

In a separate bowl, whisk together the sugar, canola oil, half and half, lemon juice, egg, and vanilla.

Add the dry flour mixture to the wet sugar mixture and stir together until just combined.

In a small bowl, combine the chopped strawberries with an extra tablespoon of flour, then gently stir the strawberries into the batter.

Spread the batter into the prepared loaf pan.

Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out with a few moist crumbs.

Let the bread cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.

Smash the freeze-dried strawberries until powdered. In a small bowl, mix them with the powdered sugar and half and half to achieve desired glaze consistency.

Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.