• Preheat an oven to 350℉/170℃ and spray and line a 9x5" loaf pan with a parchment paper sling (this is so you can easily remove the cake to frost it).
• Add the strawberries to a skillet with sugar and cook over medium heat, stirring occasionally, until the strawberries bread down and becomes syrup like. Cool slightly.
• Roughly mash the bananas with a fork, then add the strawberries and mix to combine.
• In another bowl, whisk together the dry ingredients (flour, baking powder, baking soda, cinnamon, salt).
• In the bowl of a stand mixer, add the brown sugar, vegetable oil and eggs and beat on medium high speed for two minutes. Scrape down the sides.
• Add the sour cream and mix until the streaks are gone.
• Add half of the flour to the fruit and stir to combine. Then add the fruit and remaining flour to the batter and mix on low speed until the flour is just incorporated.
• Pour the batter into the prepared loaf pan, then bake for 40-50 minutes until the loaf is set and a toothpick inserted into the center comes out clean with moist crumbs.
• Cool in the pan for 15 minutes, then use the parchment slings to remove the cake to a wire rack to cool completely.

Strawberry Frosting

• Pulverize the freeze dried strawberries into a powder.
• In the bowl of a stand mixer (paddle attachment) beat together the butter, powdered sugar, and strawberry powder over medium high speed for two minutes, then scrape down the sides.
• Add the heavy cream and vanilla and mix on low to combine, then increase the speed to medium high and beat until light and fluffy.
• Spread onto the cooled loaf cake and top with strawberries.