CRUNCHY STRAWBERRY CAKE

1 (10oz) pkg frozen sliced strawberries, thawed
1 cup butter or margarine, softened
1 1/4 cups sugar
2 eggs
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 (8oz) carton sour cream
1/3 cup brown sugar, firmly packed
1/2 cup pecans, chopped
1 tsp cinnamon
GLAZE:
Reserved strawberry juice
1 tbsp plus 1 tsp cornstarch
2 tsp lemon juice
Whipped cream

Preheat oven to 350 degrees F. Lightly grease a 13x9x2-inch baking pan.

Drain strawberries, saving the juice for the glaze. Set both aside.

Cream butter; gradually add the sugar, beating well. Add the eggs, one at a time; beating well after each one.

Combine flour, baking powder, soda, and salt; add to creamed mixture alternating with the sour cream, beginning and ending with the flour mixture. Mix well after each addition.

Combine brown sugar, pecans, and cinnamon; set aside.

Pour half of the batter into the greased baking pan. Spoon strawberries over batter; sprinkle with half of the brown sugar mixture. Top with remaining batter, and sprinkle the top with remaining brown sugar mixture.

Bake for 40-45 minutes or until it a wooden pick inserted in the middle of the cake comes out clean. Remove cake from oven and let cool: cut into squares.

GLAZE:
Combine the juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly until mixture begins to boil. Boil for 1 minute, stirring constantly. Remove from heat; stir in lemon juice. (Makes 1 cup)

Top each square with warm glaze and a dollop of whipped cream.

Yield: 15 servings