2 10 oz. pkgs frozen sliced strawberries, thawed (save syrup)
1 cup butter, softened
1 1/4 cups white sugar
2 eggs
1 cup sour cream
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup walnuts, chopped
1/2 cup brown sugar, packed
2 tbsp sugar
1 tsp. ground cinnamon

Cream together butter and sugar till light and fluffy. Add 2 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 batter in a greased 13 x 9 x 2-inch baking pan. Spoon drained strawberries atop batter. Combine walnuts, brown sugar, 2 tbsp. sugar, and ground cinnamon. Sprinkle half the nut mixture atop strawberries. Spread with remaining batter all over. Sprinkle with remaining nut mixture.

Bake 350°F oven about 35 minutes. In a small saucepan, combine 4 tsp. cornstarch and reserved syrup. Heat and stir till mixture is thickened and bubbly. Add 2 tsp. lemon juice. Cool. Serve over warm or cooled cake. Top each serving with whipped cream, if desired.

Makes 12 servings.