2 (10 oz.) pkg. frozen strawberries, thawed
2 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking 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 tbsp. cinnamon

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 350 degrees for 30 minutes, or until tests done. Spread hot cake with strawberry glaze.

Strawberry Glaze:
The reserved strawberry juice
1 tbsp. + 1 tsp. cornstarch
2 tsp. lemon juice

Combine strawberry juice and cornstarch in a small saucepan; cook over medium heat, stirring constantly until thickened. Remove from heat; stir in lemon juice.