Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan. In a mixing bowl, whisk together all-purpose flour, baking powder, baking soda, and salt until well combined.

In a separate large mixing bowl, cream the unsalted butter and granulated sugar until fluffy, about 3-4 minutes. Beat in the eggs, one at a time, along with the vanilla extract.

Gradually add the dry ingredients, alternating with the buttermilk, mixing until just combined and smooth.

Pour the batter into the prepared loaf pan and bake for 30-35 minutes. Check with a toothpick to see if it comes out clean.

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

In a medium saucepan, combine fresh strawberries, granulated sugar, and lemon juice. Cook over medium heat, stirring frequently, for 5-7 minutes.

Mix cornstarch with water until smooth and add to the strawberries. Cook for an additional 2-3 minutes until the glaze thickens.

Once cooled, place the cake on a serving plate and pour the glaze over the top, letting it drip down the sides. Let set for 15-20 minutes before serving.