2 (10 oz.) pkgs. frozen sliced 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
1/3 c. firmly packed light brown sugar
1/2 c. chopped pecans
1 tsp. ground cinnamon
Strawberry glaze
Whipped cream

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; beat 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 batter into a lightly greased 13 x 9 baking 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 30-35 minutes or until cake tests done. Let cool; cut into 15 squares. Top each square with strawberry glaze and whipped cream. Yield 15 servings.

STRAWBERRY GLAZE:

Reserved strawberry juice
1 tbsp. plus 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. Serve warm over cake. Yield 1 1/4 cups.