|All purpose flour||3 Cup (48 tbs)|
|Sugar||2 Cup (32 tbs)|
|Baking soda||1 Teaspoon|
|Eggs||3 , well beaten|
|Vegetable oil||1 1⁄4 Cup (20 tbs)|
|Frozen sliced strawberries||20 Ounce, thawed (2 Packages Of 10 Ounce Each)|
Preheat oven to 350°.
Lightly grease loaf pans and line the bottom of each pan with foil.
In a large bowl, mix together flour, sugar, cinnamon, baking soda, and salt.
Make a well in the center of this mixture.
Pour eggs and oil in the well.
Stir until dry ingredients become moist.
Pour thawed strawberries and juice into a separate container.
With a slotted spoon, dip out strawberries and gently stir into the mixture; add juice gradually.
Stir until batter is of cake consistency.
The amount of juice varies in frozen strawberries and you do not want the batter to be too thin.
Bake for 1 hour or until tests done.
Let cool for 15 minutes.
With a knife loosen sides of loaves from pans.
Turn out of pans onto rack.
Let loaves completely cool before slicing.