2	Pints	Strawberries
1 3/4	Cup	Flour
1	Tsp.	Baking Powder
1	Tsp.	Baking soda
3/4	Tsp.	Salt
1/2	Tsp.	Cinnamon
1	Cup	Sugar
1/3	Cup	Shortening
2	Eggs
1/3	Cup	Water
1/2	Cup	Nuts, chopped

Clean and hull strawberries and puree enough to make 1 cup. Pour into a saucepan and heat to boiling over medium heat. Cook 1 minute, stirring constantly. Cool. Slice remaining strawberries and chill them. Cream sugar, shortening and eggs until fluffy. Combine dry ingredients and add alternately with the water. Stir in pureed cooked strawberries. Fold in nuts. Pour batter into greased 9" X 5" loaf pan. Bake at 350° for 1 hour or until tester inserted in center comes out clean. Cool in pan for 10 minutes. Remove and cool completely on rack. Let stand, wrapped in foil at room temp. for 24 hours. To serve, cut into thin slices and top with reserved berries.