Preheat your oven to 350°F (175°C) and prepare a 9x5-inch loaf pan.

Combine diced strawberries and sliced rhubarb with 1 tablespoon of flour in a bowl and set aside.

Whisk together flour, baking powder, and sea salt in a medium bowl; set aside.

In a large bowl, combine sugar, whole milk, vegetable oil, eggs, and vanilla until smooth.

Gradually add dry ingredients to the wet, stirring gently until just combined, then fold in the flour-coated fruits.

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

Allow the loaf to cool in the pan for 10–15 minutes before transferring to a wire rack.

Prepare the vanilla glaze by whisking powdered sugar, whole milk, and a splash of vanilla, then drizzle over the cooled bread.

Let the glaze set before slicing and serving.