Preheat oven to 350°. Grease and flour two 7 1/2 x 3 3/4 x 2 1/4 -inch loaf pans.
In a large bowl, mix flour, brown sugar, baking powder, salt and baking soda, breaking up any lumps of brown sugar. With a pastry blender or two knives, cut in shortening until mixture resembles fine crumbs.
In a small bowl, beat eggs and vanilla. Beat in honey until well blended. Stir in strawberries with their syrup.
Stir strawberry mixture into flour mixture until well blended. Spread batter evenly in pans.
Bake for 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on wire racks. Wrap and store overnight to soften crust before serving. Serve at room temperature.
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