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Strawberry Crunch Cake


Strawberry cake is made from scratch, with frozen strawberries, sour cream, a pecan topping layer, and strawberry sauce

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  • •Pecan Layer and Topping:
  • •2 (10 ounces each) 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
  • •.
  • •1/2 cup chopped walnuts or pecans
  • •1/2 cup light brown sugar, packed
  • •2 tablespoons granulated sugar
  • •1 teaspoon ground cinnamon
  • •.
  • •Sauce:
  • •Reserved strawberry syrup
  • •4 teaspoons cornstarch


Preparation time 30mins
Cooking time 65mins


Step 1

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 stir together flour, baking powder, baking soda, and salt; stir into the creamed mixture, blending well.

Spread half of the batter in a greased and floured 13x8x2-inch baking 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 at 350° for 30 to 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 and serve over warm or cooled strawberry crunch cake. Serve with whipped cream or whipped topping, if desired.

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