• Preheat the oven to 350ºF (180ºC) and line a 9X5" loaf pan with a piece of parchment paper and a small amount of baking spray. Set aside.
• Add 1 ½ cups of the all-purpose flour, baking powder, baking soda, and salt to a medium bowl. Whisk to combine and set aside.
• Add the sugar and lemon zest to a large mixing bowl. Using your fingers, rub the sugar and lemon zest together to create a sandy texture.
• Next, add the oil to the bowl of lemon sugar. Whisk to combine.
• Then, add the eggs, one at a time, whisking well until each is fully incorporated.
• Add the sourdough discard, 2 tablespoons of lemon juice, and vanilla, then stir well to combine. Add the milk and stir again, then set aside while you prep the strawberries.
• Add 1 ¼ cups of chopped strawberries and 2 tablespoons of flour to a small bowl. Toss to coat, then set aside.
• Add the flour mixture to the wet ingredients, and fold everything together until no dry flour remains (but be careful not to overmix).
• Transfer the floured strawberries and the white chocolate chips (if using) to the bowl of batter, and fold them in until they are evenly distributed.
• Transfer the batter to the prepared bread pan.
• Bake at 350ºF (180ºC) for 50-65 minutes, or until a toothpick comes out clean.
• Cool the bread in the pan for 10-15 minutes.

Preparing the Fresh Strawberry Glaze:

• Add the remaining ¼ cup chopped strawberries to a microwave-safe bowl. Place them in the microwave for 30 seconds to soften them up. Smoosh the strawberries with the back of a fork.
• Add the powdered sugar and the remaining lemon juice (1-2 tablespoons) and stir them together, just enough to get the perfect consistency.
• Remove the bread from the loaf pan by inverting it on a cutting board and using your hands to carefully turn it upright.
• Drizzle the strawberry glaze over the top of the bread, slice, serve, and enjoy!