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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Strawberry Crunch Cake Recipe

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This recipe for Strawberry Crunch Cake is from The Salem Lutheran Church , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 (10 oz.) pkg. frozen strawberries, thawed
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1 1/4 c. sugar
1 c. butter softened
2 eggs
1 c. sour cream
1 c. firmly packed light brown sugar
1 c. chopped pecans
1 T. cinnamon

Strawberry Glaze:
The reserved strawberry juice
1 T. + 1 tsp. cornstarch
2 tsp. lemon juice
Directions:
Directions:
Drain strawberries, reserving juice for glaze. Combine
flour, baking powder, soda and salt; set aside. Combine 1
1/4 cups sugar and butter in a large mixing bowl, creaming
well. Add eggs, beating until smooth. Slowly mix in sour
cream, add flour mixture and stir well. Combine brown sugar,
pecans and cinnamon; set aside for topping. Pour half of the
batter into a lightly greased 13 x 9 pan. Spoon strawberries
over batter; sprinkle with half of topping mixture. Top with
remaining batter and sprinkle with remaining topping. Bake
at 350º for 30 minutes, or until tests done. Spread hot cake with strawberry glaze.
To make Strawberry Glaze:
Combine strawberry juice and cornstarch in a small saucepan;
cook over medium heat, stirring constantly until thickened.
Remove from heat; stir in lemon juice.

 

 

 

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