Preheat oven to 350

Grease and lightly flour two 8 x 4 x 2 inch or six 5 3/4 x 3 x 2 inch baking pans; Set aside.

In a large bowl beat eggs with an electric mixer on medium to medium high speed for 4-5 minutes or until thick and lemon colored. Add granulated sugar and beat about 1 minute or just until combined. Add oil and vanilla or almond extract; beat just until combined. Fold in mashed strawberries, set aside.

Whisk together flour, cinnamon, baking powder, baking soda and salt. Add dry ingredients to berry mixture, stirring just until moistened. Divide batter evenly between prepared pans.

Bake at 350 for 50 minutes for the 8 x 4 x 2 inch pans or 40 minutes for the 5 3/4 x 3 x 2 inch pans or until toothpick inserted in the center comes out clean. Coll in pans for 10 minutes. Loosen edges with a narrow metal spatula. Remove from pans; cool completely on wire rack. Wrap and store overnight before slicing. Unwrap and drizzle with pink icing~ Enjoy~

Pink Glaze:

1 cup sifted powdered sugar

1 T milk, plus additional milk if needed

1/2 t vanilla or almond extract

Combine powdered sugar, milk and vanilla or almond extract until smooth. Stir in additional milk 1 t at a time until desired drizzling consistency. Add a few drops of red food coloring to tint pink.