Strawberry Crunch Cake
Strawberry Crunch Cake is an impressive dinner. Made with 2 (10 oz.) pkg. frozen sliced strawberries, thawed (reserve syrup; set aside), 1 c. butter or margarine, 1 1/4 c. sugar, 2 eggs and 1 c. dairy sour cream, this recipe delivers authentic, satisfying flavors. Packed with nutrients and delicious flavors.
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 350Β° oven about 35 minutes.
In small saucepan, combine cornstarch and the reserved strawberry syrup.
Heat and stir until thickened and bubbly.
Add lemon juice.
Serve over warm or cool cake.
Top each serving with whipped cream, if desired.
Makes 12 servings.
π· Perfect Pairings
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