Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan by greasing it or lining with parchment paper.

In a bowl, toss the diced strawberries and sliced rhubarb with 1 tablespoon flour to coat.

In a separate bowl, whisk together 2 cups of flour, baking powder, and sea salt until combined.

In a large bowl, whisk together the sugar, milk, vegetable oil, eggs, and vanilla until smooth.

Gradually add the dry mixture to the wet ingredients, stirring gently, then fold in the flour-coated strawberries and rhubarb.

Pour the batter into the prepared loaf pan and bake for 60-65 minutes until a toothpick comes out with moist crumbs.

Allow the bread to cool in the pan for 10-15 minutes before transferring to a cooling rack.

To make the glaze, whisk together powdered sugar, milk, and vanilla until pourable.

Once the bread is completely cool, drizzle the glaze over the top and allow it to set before slicing.