I had a lot of strawberries that were about to go bad. There was no way to eat them all. I found this recipe from alrecipes.com. It was submitted by Ellen Rainey.
2 cups fresh strawberries
3 1/8 cups all-purpose flour
2 cups white sugar
1 tbsp ground cinnamon
1 tsp salt
1 tsp baking soda
1 1/4 cups vegetable oil
4 eggs, beaten
1 1/4 cups chopped pecans
Preheat oven to 350 degrees F. Butter and flour 2 9×5 loaf pans. I used mini loaf pans and muffin tins instead.
Slice strawberries and place in medium-sized bowl with a light sprinkling of sugar. Set to the side.
Combine flour, sugar, cinnamon, salt and baking soda in large bowl. Mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture. Blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans.
Bake for 45 to 50 minutes or until tester inserted comes out clean. Let cool in pans on wire rack for 10 mins. Turn loaves out and cool completely.
Since mine were smaller in size, I let them bake for about 30 mins.