here. Her pictures are much better than mine!
2 1/2 cups strawberries, chopped (frozen strawberries work too!)
2 tablespoons sugar
3 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs, beaten
1 ¼ cup vegetable oil
1 teaspoon vanilla
In a medium bowl, mix the strawberries with the 2 tablespoons of sugar. Cover and refrigerate for at least 30 minutes, until the juices start flowing!
Preheat your oven to 350 degrees. Grease well two 8×5-inch loaf pans. Combine first 5 ingredients in large mixing bowl; make a well in the center. In a separate bowl, combine remaining ingredients (except strawberries), stirring just until combined.
Gently fold in the strawberries with their juices. Divide evenly between the prepared loaf pans, and bake for 55-60 minutes, or until a toothpick inserted into the center of the loaves come out clean. Cool for 10 minutes and then remove to racks.
Note: this recipe also makes great muffins. Fill muffin cups almost full and bake for 20-25 minutes.