Strawberry Crunch Cake

• 2 (10 ounce) packages frozen sliced strawberries, thawed (reserve juice *)
• 1 cup butter or 1 cup margarine, softened
• 1 1/4 cups sugar
• 2 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 8 ounces sour cream
• 1/3 cup firmly packed brown sugar
• 1/2 cup pecans, chopped
• 1 teaspoon ground cinnamon
• For the glaze
• reserved strawberry juice (*)
• 1 tablespoon cornstarch
• 1 teaspoon cornstarch
• 2 teaspoons lemon juice

1. Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
2. Cream butter; gradually add 1 1/4 cups sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating well after each addition.
3. Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
4. Combine brown sugar, pecans, and cinnamon; set aside. Pour half of batter into a lightly greased 13-x9-x2-inch baking pan. Spoon strawberries over the batter; sprinkle with half of brown sugar mixture. Top with remaining batter, and sprinkle with the remaining brown sugar mixture.
5. Bake at 350u0b0F for 40 to 45 minutes or until a wooden toothpick inserted in center of cake mixture comes out clean. Let cake cool; cut into squares. Top each square with warm glaze and a dollop of whipped cream.
6. For the glaze:
7. Combine the reserved strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly, until mixture begins to boil. Boil 1 minute, stirring constantly. Remove from heat; stir in lemon juice.

strawberries, butter, sugar, eggs, flour, baking powder, baking soda, salt, sour cream, brown sugar, pecans, ground cinnamon, glaze, strawberry juice, cornstarch, cornstarch, lemon juice

Taken from www.food.com/recipe/strawberry-crunch-cake-259596 (may not work)