• Preheat oven to 350 degrees F. Line an 8-inch loaf pan with parchment paper for easy removal

For the Cake:

• Prepare flax egg and let sit for 5 minutes until goopy, like egg whites.
• Cream together the butter and sugar, mixing in vanilla and the flax egg once that's ready.
• In a medium bowl, combine flour, salt, and baking powder. Gradually add the flour mixture to the wet ingredients and blend well.
• In the bowl of a stand mixer with the whisk attachment, whisk the aquafaba on high for about 10-15 minutes, or until you have achieved stiff peaks. Delicately fold first the aquafaba fluff and then the strawberries into the batter, until blended.
• Pour the batter into the prepared pan and bake for 50-60 minutes, until a toothpick inserted in the center comes out clean. Leave in the pan to cool. Once cool, invert onto serving plate.

For the Glaze:

• To make strawberry puree, put 1-2 strawberries in a food processor and pulse until smooth. Add puree to powdered sugar, just 1 tsp at a time until the glaze reaches the desired consistency.
• Drizzle glaze over top of cooled cake.