Strawberry Crunch Cake

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 30mins
SERVES: 15
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Drain strawberries, *reserving juice for glaze. Set strawberries and juice aside.
  • 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.
  • Combine flour and next three ingredients; add to creamed mixture alternately with sour cream, beginning and ending with flour mixture. Mix after each addition.
  • 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.
  • Bake at 350°F 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.
  • For the glaze:
  • 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.
Advertisement