Preheat the oven to 350 degrees. Spray a loaf pan with non-stick baking spray (with the flour in it.) (You could alternatively line with parchment paper.)
In a medium mixing bowl, whisk the flour, cornstarch, baking powder, and salt together, then set aside.
In a separate bowl, whisk together the sugar, oil, half and half, lemon juice, egg, and vanilla.
Add the dry flour mixture to the wet sugar mixture and stir together until just combined.
In a small bowl, combine the chopped strawberries with the extra tablespoon of flour, then gently stir the strawberries in to the batter.
Spread your batter in to your prepared loaf pan.
Bake for 55 to 60 minutes or until the top is golden brown and a toothpick comes out just about clean, (there might be a few moist crumbs.)
Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and cool completely on a wire rack.
For the Glaze: Smash up the freeze dried strawberries until they are powder/crumbs. (I actually pulverize mine in to a powder in my small food chopper.) Add them to a small bowl with the powdered sugar, then add the half and half as needed to make the glaze the consistency you want. (Less half and half will make thicker, more makes it thinner.)
Drizzle or spread the icing over the loaf and let set for 15-30 minutes before serving.