Ingredients:

• 1-1/4 cup pecans, chopped 
• 1 teaspoon lemon juice
• 2 cup frozen strawberries, thawed and drained
• 1/2 cup sour cream 
• 1 cup vegetable oil 
• 4 eggs 
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cup granulated sugar 
• 3 cup plain flour 
• 8 ounce cream cheese, softened 
• 1/4 cup frozen strawberries, thawed and drained 

Directions:

Makes two loaves and can be served with or without frosting. Preheat oven to 350 degrees. Measure flour and sift; then re-measure flour by spooning lightly into cup. Re-sift flour with the dry ingredients; set aside. In an electric mixer, beat the eggs very well; then beat in the oil, sour cream, and lemon juice. Add the flour mixture, a small amount at a time; then continue to beat for an additional 2 minutes. Add strawberries and pecans until just blended. Prepare 2 loaf pans by spraying with Baker's Joy; then pour the batter evenly divided in the 2 pans. Bake in the preheated oven for 50 to 60 minutes or until done. Allow to cool 10 minutes before turning out on wire racks to cool completely. Frosting: In an electric mixer, whip the cream cheese with the strawberries until light and fluffy. Spread on loaf tops when cooled.