Strawberry Cake Recipe
This strawberry cake recipe may seem complicated, but it's really easy to prepare! Topped with a spiced sauce, it makes an outstanding easy dessert recipe!
Try it the next time you have company for dinner.
As you pass around the dessert plates, your guests will be passing out the compliments...to YOU!
Ingredients for Strawberry Cake Recipe:
2 (10 oz. ) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Ingredients for 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
Ingredients for Sauce
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice
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 , combine flour, baking powder, baking soda, and salt. Stir into the creamed mixture and blend well.
Spread half of the batter in a greased and floured 13x8x2-inch pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; spinkle 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 degrees for 30-35 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.
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