Preheat your oven to 350°F (180°C). Line a 9x5-inch (or 8x4-inch) loaf pan with parchment paper and lightly grease the sides.
Mix the wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, and brown sugar until well combined. Add in the melted butter, oil, vanilla extract, and the prepared buttermilk. Whisk until smooth.
Prepare the dry ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Combine wet and dry: Add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing to keep the loaf soft and tender.
Fold in strawberries and chocolate: Lightly toss the sliced strawberries and white chocolate (if using) with a bit of flour. Fold them into the batter to evenly distribute.
Bake the loaf: Pour the batter into your prepared loaf pan. Bake for 45–60 minutes (for 9x5-inch pan) or 65–75 minutes (for 8x4-inch pan), or until a toothpick inserted into the center comes out clean.
Cool the loaf: Once baked, let the loaf cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before glazing.
Make the glaze: Mash the strawberries and strain them through a fine sieve to extract the juice. In a small bowl, mix the strawberry juice with icing sugar and milk until smooth. Adjust the consistency—add more milk if too thick, or more sugar if too runny.
Glaze and decorate: Once the loaf is fully cooled, pour the strawberry glaze over the top. Add extra fresh strawberries for decoration if you’d like.
