2 pints strawberries
2 cups flour
Mash and sweeten strawberries. Let stand 15 minutes to draw juice, drain well. Add water to juice to measure 1 cup. Cream butter and sugar then add 1 egg at a time, beating well after each. Blend in sour cream. Combine flour, baking powder, soda and salt. Add to creamed mixture, beating until smooth. Spread 1/2 of batter into buttered 13-x9-x2-inch pan. Spread well drained berries evenly over batter. Combine topping ingredients and sprinkle over berries. carefully spread remaining batter over berries. cover with remaining topping. Bake at 350 deg. for 30 - 35 minutes until cake tests done.
stir small ammount of strawberry juice into cornstarch to make smooth paste then add to remaining juice. Heat, stirring until juice thickens and add lemon juice. Cool. To serve, spoon glaze over cake and top each serving with dollop of whipped cream.
Compliments of Doris Rowe