Strawberry Crunch Cake - cooking recipe

Ingredients

2 (10 oz.) pkg. frozen sliced strawberries, thawed (reserve syrup; set aside)
1 c. butter or margarine
1 1/4 c. sugar
2 eggs
1 c. dairy sour cream
2 c. flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. chopped walnuts
1/2 c. packed brown sugar
2 Tbsp. sugar
1 tsp. ground cinnamon
4 tsp. cornstarch
2 tsp. lemon juice

Preparation

Drain strawberries, reserve syrup and set aside.
Cream together butter or magarine and sugar until light and fluffy.
Add eggs; beat well.
Blend in sour cream.
Stir together flour, baking powder, baking soda and salt; add to creamed mixture, mixing well.
Spread half of the batter into a greased 13 x 9 x 2-inch baking pan.
Spoon drained strawberries atop batter. Combine chopped walnuts, brown sugar, sugar and ground cinnamon. Sprinkle half the nut mixture atop strawberries.
Spread remaining batter over all.
Sprinkle with remaining nut mixture.
Bake in 350\u00b0 oven about 35 minutes.
In small saucepan, combine cornstarch and the reserved strawberry syrup.
Heat and stir until thickened and bubbly.
Add lemon juice.
Cool.
Serve over warm or cool cake.
Top each serving with whipped cream, if desired.
Makes 12 servings.