4 eggs
2 c. sugar
1 1/2 c. oil
2 c. mashed strawberries
3 1/2 c. flour & flour for pans
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. cinnamon
Fresh whole strawberries
White chocolate

GLAZE:

1+ c. powdered sugar
1-2 tbsp. milk
1 tsp. vanilla

Preheat oven to 350 degrees. Generously grease and flour small (3 inch) heart shaped pans or 1 (8 inch) square pan and 1 (8 or 9 inch round pan).

Beat eggs with whisk. Add sugar, oil and strawberries. Sift 3 1/2 cups of flour, salt, soda and cinnamon. Mix with strawberry batter.

Pour into pans and bake at 350 degrees. Watch for cake to pull away from sides of pan and for an inserted toothpick to come out clean. For small pans allow approximately 15-20 minutes, for larger pans 30-40 minutes.

Wash fresh strawberries, do not hull, and set on paper towels to dry. To melt white chocolate, put water in bottom of double boiler and let come to a boil. Do not let water touch top boiler. Take off heat and add chocolate. Let stand for several seconds then stir with a wooden spoon until completely melted. Dip dry strawberries into melted chocolate and let dry on waxed paper with the stem down and chocolate up.

Cool cake in pans for 15 minutes then turn out. If using large pans, place square plan on platter point down in a diamond shape. Make a heart by halving round cake and placing 1/2 on each top side of diamond. Mix ingredients for glaze, adding enough powdered sugar so it is not runny, and pour over cool cake. Garnish with dipped strawberries.