Preheat your oven to 175°C (350°F). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly combined. This creates a light, airy foundation for your loaf.
In a separate bowl, mash the ripe strawberries with a fork until chunky but mostly broken down. Add the sugar and stir until well mixed, releasing a sweet, fruity aroma.
Stir in the Greek yogurt, eggs, and vanilla extract into the strawberry mixture until smooth and creamy, with a fragrant scent filling the air.
Pour the wet ingredients into the dry mixture, then gently fold together with a spatula until just combined. Be careful not to overmix—lumps are okay and help keep the loaf tender.
Gently fold in the remaining chopped strawberries, distributing them evenly throughout the batter for juicy bursts in each slice.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Give the pan a gentle tap on the counter to settle the batter and eliminate air pockets.
Bake in the preheated oven for 50 to 55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Cover loosely with foil if the crust browns too quickly.
Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely, allowing the crumb to set beautifully.
Slice the loaf once cooled. Serve at room temperature or warmed slightly, perhaps with a dollop of extra yogurt or a drizzle of honey for added indulgence.
