Preheat the oven to 350 degrees F. Spray a loaf pan with non-stick baking spray or line it with parchment paper.

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

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

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

Toss the chopped strawberries with the extra tablespoon of flour, then gently fold them into the batter.

Spread the batter evenly 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.

Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

In a small bowl, pulverize freeze dried strawberries into a powder. Mix with powdered sugar and add half and half to reach desired glaze consistency.

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