Line a 2lb loaf tin (standard size) with greaseproof/parchment paper.
Preheat the oven to about 180C / 160C fan
Cream the dairy free spread and caster sugar together until pale, light and fluffy. This can be done by hand or with an electric hand mixer if you have one.
Pour in a small amount of the eggs and stir the mixture until it's fully combined. Repeat until you've added all the eggs. If you add too much at once, it'll take you much longer to stir it all in.
Fold in the gluten free self raising flour and baking powder.
Take your diced stawberries and in a small bowl with the handful of gluten free self raising flour, toss them gently by hand to get a nice even cover of flour.
Add the strawberries to your cake batter and give the whole thing a few gentle stirs to make sure the strawberry pieces are spread around
Pour the whole mix into your loaf tin and give it a nice flat top with a spatula or the bottom of your spoon. If any strawberries are sticking out, give them a nudge down and smear some batter over the top of them.
Pop the cake in the middle of your oven and leave for about 55 minutes. You can test the cake is cooked by pushing a skewer (or clean knitting needle in a pinch) into the middle of the cake. It should come out clean. If it doesn't, give the cake 10 more minutes and test again in a different part.
Cool the cake in the pan for 15 minutes, then remove from the pan and place on a plate to cool completely. The bottom will be much softer than the top, so be careful when moving it.