photograph by Matt Hulsman

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground cinnamon
2 cups sugar
4 eggs, beaten
1¼ cups vegetable oil
2 cups strawberries, sliced (fresh or frozen)
1½ cups pecans, chopped

Combine dry ingredients. Add eggs, oil, strawberries, and pecans. Stir just until all ingredients are moistened. Spoon batter into two well-greased loaf pans. Bake at 350° for 60-70 minutes until cake tests done. Cool in pans 5 minutes. Remove to wire rack to cool completely. Freezes well.

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For several years, Our State featured recipes from the pages of community and church cookbooks from around North Carolina. These dishes continue to be among some of our most popular and enjoyed.

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