Strawberry Crunch Cake Strawberry cake is made from scratch, with frozen strawberries, sour cream, a pecan topping layer, and strawberry sauce. INGREDIENTS: 2 (10 ounces each) packages frozen strawberries in syrup 1 cup butter 1 1/4 cups granulated sugar 2 eggs 1 cup sour cream 2 cups all-purpose flour 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt Pecan Layer and Topping: 1/2 cup chopped walnuts or pecans 1/2 cup light brown sugar, packed 2 tablespoons granulated sugar 1 teaspoon ground cinnamon Sauce: Reserved strawberry syrup 4 teaspoons cornstarch 2 teaspoons lemon juice PREPARATION: 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. Back To Cakes and Bakery Delights Recipes Feel Free To Email Me Anytime Back To The Index Page