Ingredients:

• 1 cup sugar

• ½ cup sour cream

• 2 eggs

• ⅓ cup oil

• 1 tsp. vanilla

• 1 cup coarsely mashed strawberries, fresh or frozen whole

• 2 cups flour

• 2 tsp baking powder

• 1 tsp baking soda

• 1 tbsp grated lemon peel

• 1 cup chopped pecans

Preparation:

1. Beat first 5 ingredients together until well blended. Stir in strawberries. Combine and add next 5 ingredients and stir until dry ingredients are moistened.

2. Pour into a prepared Bundt pan.  Bake in a 350 degree oven for 45-50 minutes or until cake tester inserted in middle comes out clean.

3. Allow to cool in pan for 15 minutes then remove and finish cooling on a rack. When cool, drizzle top with lemon cream glaze.

Lemon Cream Glaze

• 1 cup sifted powdered sugar

• 1 tsp. lemon juice

• ½ tsp. grated lemon peel

• 1 tbsp cream

Combine and stir until well blended.