Preheat oven to 350°F (175°C)
Prepare the filling by combining 16 oz strawberries, ½ cup sugar, 1 tbsp lemon juice, and 2 tbsp cornstarch in a saucepan.
Cook over medium heat until mixture begins to bubble and thicken, about 5 minutes.
Remove from heat and let the filling cool completely before using.
Beat ½ cup softened butter and 1 cup sugar in a mixer until light and fluffy, approximately 3 minutes.
Add each egg one at a time, ensuring full emulsification after each addition.
In a separate bowl, whisk together 2 cups flour, 1 tsp baking powder, 1 tsp baking soda, and ½ tsp salt.
Alternate adding the flour mixture and 8 oz sour cream into the butter mixture, beginning and ending with the dry ingredients.
Prepare a greased 10-inch cake pan.
Spread ⅓ of the batter evenly into the pan.
Pour the cooled strawberry filling over the base, leaving a 2-inch margin around the edges.
Drop spoonfuls of the remaining batter on top of the filling, and gently spread it to the pan’s edges without covering all the fruit.
In a small bowl, combine ¾ cup brown sugar, ½ cup chopped pecans, and 1 tsp ground cinnamon.
Sprinkle the brown sugar-pecan topping evenly over the layered batter.
Bake for 50 minutes, or until a toothpick comes out clean.
Allow the cake to cool completely before slicing to maintain distinct layers.