Preheat oven to 350°F (180°C). Lightly spray a 9x5-inch loaf pan with baking spray with flour.

For batter: In a large bowl, whisk together flour and sugar. Make a well in center.

In a medium bowl, whisk together milk, eggs, melted butter, vanilla, and lemon zest. Stir milk mixture into flour mixture just until dry ingredients are moistened; fold in strawberries and pecans. Spread batter into prepared pan.

For topping: In a small bowl, stir together pecans and sugar. Sprinkle evenly over batter.

Bake until a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool in pan for 10 minutes. Run a knife around edges of pan. Remove from pan, and let cool on a wire rack for at least 30 minutes or until room temperature. Serve with Pecan-Strawberry Butter. Store in an airtight container for up to 3 days.