This is a true party cake. A real showstopper that will draw raves from family members and friends… and the best part—it’s not hard to prepare.
Don’t let the recipe intimidate you. It does require several ingredients (no box mix here), but they are put together very simply. The end result is a sweet and luscious strawberry cake that features a layer of pecans that gives it a salty crunch. The flavors and textures complement each other so well, and the taste is so divine, that you might consider making this cake for a party of one.
LAYERED STRAWBERRY PECAN CRUNCH CAKE
Ingredients for Cake:
2 (10 oz.) packages frozen strawberries in syrup
1 cup butter
1 1/4 cups granulated sugar
2 eggs
1 cup sour cream
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Ingredients for Pecan Layer and Topping:
1/2 cup chopped walnuts or pecans
1/2 cup light brown sugar, packed
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Ingredients for Sauce:
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice
Directions:
Preheat oven to 350 degrees.
Drain thawed strawberries, reserving syrup; set aside.
In a mixing bowl, cream butter and 1 1/4 cups sugar together until light and fluffy. Add eggs; beat well. Blend in sour cream. In another bowl, combine flour, baking powder, baking soda, and salt. Stir into the creamed mixture and blend well.
Spread half of the batter in a greased and floured 13x8x2-inch pan. Spoon drained strawberries over the batter.
Combine pecan layer ingredients in a small bowl; sprinkle half of the nut mixture over the layer of batter and strawberries. Spread remaining batter over all, then sprinkle with remaining nut mixture.
Bake cake for 30-35 minutes.
In a small saucepan, combine reserved strawberry syrup with 4 teaspoons cornstarch. Heat, stirring, until thickened and bubbly. Add 2 teaspoons lemon juice.
Cool mixture before drizzling over cake.
Garnish with whipped cream.
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