This is an heirloom recipe from my Aunt Joyce Fearheiley. It makes two loaves. It doesn’t have the strongest strawberry flavor with two cups of fresh strawberries, so it might be worth adding another cup. When I made it, the loaves stuck to the bottom of the loaf pans — this doesn’t happen with every recipe, but it does with this, so I’m adding a note to flour the greased pan.

3 c. flour
2 c. sugar
1 tsp. baking soda
1 tsp. salt
3 tsp. cinnamon
1 large package of frozen strawberries (or 2 c. or more of fresh strawberries)
4 eggs
1 1/4 c. softened butter*
1 1/4 c. chopped pecans

Preheat the oven to 350F. Grease a pair of loaf pans, then sift with flour.

Mix together the dry ingredients. Beat in the berries. Mix all liquid ingredients, then stir into the dry mixture. Add pecans. 

Bake for one hour. Cool for ten minutes, then remove from pan.

*The original recipe called for Crisco.