Preheat your oven to 350°F/180°C. Line a 8×4 loaf pan with parchment paper to prevent sticking.
Mix together the almond milk and lemon juice and stir. Set aside for 5 minutes to curdle.
In a medium bowl, whisk the flour, baking powder, baking soda and salt together.
In a large bowl, add the melted vegan butter, yogurt, sour cream, sugar, lemon zest, almond milk mixture, vanilla and lemon juice in a bowl and whisk until the sugar is well combined.
Add the flour mixture to the wet ingredients and stir with a wooden spoon until just combined.
Spoon a third of the batter into the prepared loaf pan and scatter over a third of the strawberries and red currants. Repeat with another layer of batter and berries two more times, ending with a layer of berries.
Bake for 55 to 60 minutes or until a toothpick from the center comes out clean.
Cool for 10 minutes before lifting loaf from the pan. Cool on a wire rack and then drizzle with the Sugar Glaze, if desired.