2 cups fresh strawberries

3 1/8 cups all-purpose flour

2 cups sugar

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

1 1/4 cups vegatble oil

4 eggs, beaten

1 1/4 cups chopped pecans

Slice strawberries and place in medium-sized bowl. Sprinkle lightly with sugar, set aside. Combine flour sugar, cinnamon, salt, and baking soda in a large bowl, mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blend until dry ingredients are just moistened. Stir in pecans. Butter and flour two 9 x 5″ loaf pans. (I usually cut waxed or parchment paper to fit in the bottom.) Divide batter into pans. Bake in preheated 350 degrees oven until a toothpick inserted in the center comes out clean in each, about 45 to 50 minutes. Let cool in pans for 10 minutes before turning out to cool completely.