2 (10 oz.) pkg. frozen sliced strawberries
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
1/3 c. firmly packed light brown sugar
1/2 c. chopped pecans
1 tsp. cinnamon
Strawberry glaze, recipe follows
Whipped cream

Drain berries, reserving liquid for glaze. Combine flour, baking powder, soda and salt; set aside. Combine sugar and butter and cream well. Add eggs, beating until smooth. Slowly mix in sour cream. Add flour mixture and stir well. Combine brown sugar, nuts, and cinnamon. Set aside for topping. Pour 1/2 of batter in lightly greased 13 x 9 x 2 pan. Spoon berries over batter. Sprinkle with 1/2 of topping.

Add remaining batter and sprinkle with other 1/2 of topping. Bake at 350 degrees for 30 to 35 minutes. Let cool. Cut into 15 squares. Top each square with strawberry glaze and whipped cream.

STRAWBERRY GLAZE:

1 tbsp. plus 1 tsp. cornstarch reserved strawberry juice
2 tsp. lemon juice

Cook strawberry juice and cornstarch over medium heat, stirring constantly until thick. Remove from heat and add lemon juice. Serve warm over cake.