Strawberry Crunch Cake - cooking recipe

Ingredients

2 (10 ounce) packages frozen sliced strawberries, thawed (reserve juice *)
1 cup butter or 1 cup margarine, softened
1 1/4 cups sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces sour cream
1/3 cup firmly packed brown sugar
1/2 cup pecans, chopped
1 teaspoon ground cinnamon
For the glaze
reserved strawberry juice (*)
1 tablespoon cornstarch
1 teaspoon cornstarch
2 teaspoons lemon juice

Preparation

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\u00b0F 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.