In a medium size bowl, Combine chopped strawberries and 1/4 cup of sugar. Cover and let rest for 30 minutes. Then chill for 2-4 hours in the fridge. Strain over a fine sieve for 30 minutes at room temperature until all the juices are released. You should have about 1 cup of juice. Reserve the juice in the fridge until bread is completely cooled after baking.
Preheat oven to 350 degrees. Grease a loaf pan well.
In a large bowl, combine the four and the remaining dry ingredients. Whisk well to combine.
Beat the eggs until frothy. Stir in the oil and lemon paste. Slowly mix the wet ingredients into the flour mixture until the flour is just barely coated with the oil and eggs.
Pour the batter, which will be stiff into the prepared loaf pan. Bake at 350 degrees for 55 minutes. This bread takes a long time to bake. Cover with foil halfway through baking so the top does not burn. Check the bread with a bamboo skewer inserted in the center. If the bamboo skewer comes out clean, the loaf is finished baking.
Cool the loaf on a wire rack for 1 hour, remove from the pan and cool completely.
