STRAWBERRY CRUNCH CAKE RECIPE - (4/5)

Steps:

• 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.