Strawberry Crunch Cake

Submitted by:
from Keith and Joyce Kruse

Preparation time:
Cooking time: 25 min

Difficulty: Easy - for beginners


• 1 cup butter, softened
• 1 cup sugar
• 2 eggs
• 1 cup sour cream
• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• 2 pt. sweetened, cup strawberries, drained
• ½ cup chopped nuts (optional)
• ½ cup brown sugar
• 2 Tbsp Sugar
• 1 tsp. cinnamon
• 1 Tbsp Cornstarch
• 2 tsp Lemon Juice


Cream butter and sugar until light and fluffy. Add eggs; beat well. Blend in Sour Cream. Combine flour, baking powder, baking soda and add to cream mixture. Mix well. Spread half of batter into greased 9×13 pan. Spoon drained strawberries evenly over top of batter. Combine nuts, sugars and cinnamon. Sprinkle remaining nut mixture over strawberries. Spread remaining batter over top. Sprinkle remaining nut mixture over top. Bake at 350° for 25 minutes. In small sauce pan combine reserved strawberry juice and cornstarch. Heat, stirring until thickened. Add lemon juice; cool. Drizzle over cake or serve cake topped with Cool Whip drizzled with sauce for a dessert.


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