Combine first 5 ingredients; mix well. Combine eggs, oil, and strawberries; add to dry ingredients, mixing well.
Pour batter into 2 greased and floured 9- x 5- x 3-inch loafpans. Bake at 350° for 1 hour or until a toothpick inserted in the center comes out clean.
YIELDS: 2 large loaves (or 4 to 6 small loaves)
MY NOTES: For a moister, more cake-like consistency, use 24 ounces of strawberries instead of 20. Also, rather than mixing the wet ingredients separately, you can just combine them directly to the dry ingredients; just mix them in one at a time before adding the next wet ingredient.
FROM THE KITCHEN OF: Bobbie S., aka Mom