Making this strawberry crunch cake requires some patience but follows a straightforward process that yields impressive results. Begin by draining your 2 (10 ounce) packages of thawed frozen strawberries, being careful to reserve every drop of that flavorful juice for the glaze later.

In a large mixing bowl, cream 1 cup of softened butter with 1¼ cups of sugar using an electric mixer on medium speed until the mixture is light and fluffy. Add your 2 eggs one at a time, beating well after each addition to guarantee proper incorporation.

In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Add this dry mixture to your creamed butter alternately with 8 ounces of sour cream, starting and ending with the flour mixture, mixing just until combined after each addition.

The assembly creates the signature layers that make this cake special. Prepare your crunch mixture by combining ⅓ cup of firmly packed brown sugar, ½ cup of chopped pecans, and 1 teaspoon of ground cinnamon in a small bowl. Pour half of your cake batter into a greased 13×9×2-inch baking pan, then spoon the drained strawberries evenly over the batter.

Sprinkle half of the brown sugar mixture over the strawberries, then carefully spread the remaining batter on top and finish with the rest of the crunch mixture. Bake at 350°F for 40 to 45 minutes, testing for doneness with a wooden toothpick inserted into the cake portion.

While the cake cools, prepare the glaze by combining the reserved strawberry juice with 1 tablespoon plus 1 teaspoon of cornstarch in a saucepan, cooking over medium heat while stirring constantly until it boils, then boiling for exactly 1 minute before removing from heat and stirring in 2 teaspoons of lemon juice. Serve each square topped with the warm glaze and a dollop of whipped cream.