Strawberry Crunch Cake

• (10 ounce) packages frozen sliced strawberries↗2 packages
• butter↗1 cup
• sugar↗1 1⁄4 cups
• eggs↗2
• sour cream↗1 cup
• flour↗2 cups
• baking soda↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• baking powder↗1 teaspoon
• walnuts, chopped↗1⁄2 cup
• brown sugar↗1⁄2 cup
• sugar↗2 tablespoons
• cinnamon↗1 teaspoon
• cornstarch↗4 teaspoons
• lemon juice↗2 teaspoons

Step-by-step instructions

1. 1

   Drain the strawberries (thawed), reserving syrup. Set aside.

2. 2

   Cream butter and sugar until light and fluffy.

3. 3

   Add eggs; beat well.

4. 4

   Blend in sour cream.

5. 5

   Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.

6. 6

   Spread 1/2 of the batter in a greased 13x9 inch baking pan.

7. 7

   Spoon drained strawberries on top of batter.

8. 8

   Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.

9. 9

   Spread remaining batter over all; sprinkle remaining nut mixture.

10. 10

    Bake in a 350 degree oven for about 35 minutes.

11. 11

    In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.

12. 12

    Serve over warm or cool cake.