Preheat oven to 350 degrees Spray loaf pan (mine is 9×5) with baking spray and set aside.
In large bowl mix together the flour, salt, baking powder, and sugar. Whisk together to combine.
In another medium bowl beat the eggs, add in the greek yogurt, vanilla extract, vegetable oil, stir until combined.
Pour the wet ingredients into the dry and stir gently to mix.
Toss the strawberries with the ½ tablespoon of flour. Once batter is mostly mixed, gently fold in the strawberries.
Pour the batter into the loaf pan. Using the back of the spoon evenly spread the batter.
Bake for approximately 60 minutes. Top will be browned and a toothpick inserted into the middle will come out clean once done. Allow to cool in pan for about 10 minutes then turn the pan upside down to remove the bread from the pan. Move loaf to wire rack to continue cooling.
While bread is cooling you can prepare the glaze. In small bowl beat the cream cheese until smooth and creamy. Add in the powdered sugar and milk. Stir to combine. Should be a smooth consistency. Add more sugar or milk to reach desired consistency.
Pour the glaze over the cooled bread.
Serve immediately or store bread in sealed container. I wrap mine in foil. Store at room temperature for 3-4 days.