Strawberry Cake

Ok, this is not properly a "video recipe", and maybe you want know how to bake a cake after this... but, who cares?

First Part:



Second Part:



Ok ok, here you are a strawberry cake recipe... delicious and Aprhodisiac!

Ingredients:

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

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

Sauce:
Reserved strawberry syrup
4 teaspoons cornstarch
2 teaspoons lemon juice

Method:
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.