Strawberry Crunch Cake - cooking recipe

Ingredients

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

Preparation

Drain the strawberries (thawed), reserving syrup. Set aside.
Cream butter and sugar until light and fluffy.
Add eggs; beat well.
Blend in sour cream.
Mix flour, baking soda, salt, and baking powder. Add to the creamed mixture.
Spread 1/2 of the batter in a greased 13x9 inch baking pan.
Spoon drained strawberries on top of batter.
Combine walnuts, brown sugar, sugar, and cinnamon; sprinkle 1/2 of the nut mixture on top of the strawberries.
Spread remaining batter ofver all; sprinkle remaining nut mixture.
Bake in a 350 degree oven for about 35 minutes.
In a small saucepan, combine cornstarch and the reserved syrup; heat and stir until thickened and bubbly. Add lemon juice; cool.
Serve over warm or cool cake.