Strawberry Crunch Cake

Preheat oven to 350 degrees F. Drain berries reserving juice, set aside.

Cream together butter and 1-1/4 cup sugar until light and fluffy. Add eggs, beat well. Blend in sour cream.

Stir together flour, baking powder, baking soda and salt. Add creamed mixture, mixing well.

Spread half the batter into a greased 13" x 9" x 2" baking dish. Spoon drained berries over batter. Combine nuts, and brown sugar. Sprinkle half of nut mixture on top of berries. Spread remaining batter over all. Sprinkle remainder of nut mixture on top of batter.

Bake 30-35 minutes or until cake tests done with toothpick.

In a small saucepan, combine cornstarch and reserved berry juice. Heat and stir until thickened and bubbly. Add some drops of red food coloring if needed at this time. Cool.

To serve, cut a nice square of cake, top with whipped topping and drizzle some of the strawberry syrup you made over the top.