Cake:

1 c. all-purpose flour
1/2 c. sugar
1/2 c. milk
1 egg
2 tbsp. butter, melted
2 tsp. baking powder
1 1/2 c. sliced strawberries

Topping:

1/2 c. all-purpose flour
1/2 c. sugar
1/4 c. butter, softened
1/4 c. chopped walnuts or pecans

Preheat oven to 375°F. Grease an 8-inch square baking pan; set aside. In large mixer bowl, combine all cake ingredients except strawberries. With an electric mixer on medium, beat 2 minutes until well blended. Pour batter into prepared pan and arrange strawberries evenly over batter.

To prepare topping, in medium bowl, combine flour and sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles coarse crumbs. Stir in nuts. Sprinkle topping evenly over strawberries.

Bake 35 to 40 minutes or until golden brown. Cool on wire rack 15 minutes. Serve warm or cool completely.

Serves 10.