For some reason, I have been in a strawberry mood. For mmy man’s birthday, I made him a strawberry cake (boxed mix due to lack of funds for fresh ingredients) and since then, all I’ve wanted is strawberries. I came a cross this recipe while trying to add some texture to a delicious cake. I hope you enjoy it!
2 (10 ounces each) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Drain thawed strawberries, reserving syrup; set aside. In a mixing bowl cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.
Spread half of the batter in a greased and floured 13x8x2-inch baking pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.
Bake at 350° for 30 to 35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice. Cool and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.