This recipe is from Shirley McNevich's Mom's Best Recipes Vol 4. Published here with her permission.
Don't forget to check Shirley's blog.
(by Margie [Fisher] Maenpaa - friend)
1 cup softened butter
1 1/2 cups white sugar
2 cups flour
1 tsp. baking powder
1 tsp. baking soda
8oz. Breakstone's sour cream
2 tsp. vanilla
2 cups fresh strawberries (washed, de-stemmed and chopped into small pieces)
Filling: 3/4 cup chopped walnuts; 1/4 cup white sugar; 1/4 cup Domino's dark brown sugar (packed); 3/4 tsp. cinnamon
In a mixer add butter and 1 1/2 cups white sugar--beat. Add eggs--beat. In a separate bowl add flour, baking powder and baking soda--stir. Slowly add flour mixture to egg mixture in the mixer--beat. Add sour cream and vanilla--beat. Remove bowl from mixer and add chopped strawberries--stir. Spoon 1/2 of the batter into a greased and floured 10" tube pan. In a separate bowl add chopped walnuts, 1/4 cup white sugar, brown sugar and cinnamon--stir. Sprinkle 1/2 of the walnut mixture over the batter that's already in the tube pan. Pour the rest of the batter into the tube pan. Sprinkle remaining walnut mixture on top of the batter. Bake at 350 degrees for 50-60 minutes. Cool 15 minutes, then flip it over on a cake plate and cool completely. Glaze if desired.