Start by spraying all the inside surfaces of a 16 cup capacity nonstick angel food cake pan with nonstick cooking spray with flour or grease and flour the inside of your pan. This ensures that the cake releases easily after baking.
In a small saucepan, whisk together the cornstarch, water, and lemon juice. Add the chopped fresh strawberries and granulated sugar. Cook over medium low heat for about 5 to 7 minutes, stirring occasionally until thickened. The mixture should be thick, with some strawberries breaking down into a luscious filling. Remove from heat and let it cool.
Next, add the pecans to your food processor and pulse three times. Then, add the flour and granulated sugar and pulse a few more times to combine. Sprinkle the cold butter over the top and pulse until the pecans are chopped and the mixture resembles small pebbles. If you prefer, you can also mix this in a bowl and cut the butter in by hand. Set aside in the refrigerator.
Preheat your oven to 350 degrees F. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This will be the dry mixture that gives the cake its structure.
Using a stand or hand mixer, beat the unsalted butter and granulated sugar together until fluffy on medium high speed for about 3 minutes. This step is key for a light and airy cake. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract just until combined.
Gradually add the flour mixture to the creamed butter mixture in thirds, alternating with the sour cream in between each third. This method ensures a smooth batter. Beat until just combined, and be careful not to overmix.
Measure out ¼ cup of the batter and set it aside for the cream cheese filling. Spoon the remaining batter into the prepared pan, spreading it evenly.
In the now empty mixing bowl, combine the reserved batter, cream cheese, 1 teaspoon of vanilla extract, and ¼ cup of granulated sugar. Beat on medium high speed until smooth and creamy, about 1 minute. This filling will add a delightful creaminess to your cake.
Spoon the cream cheese filling over the batter in the pan, gently smoothing it out but being careful not to touch the sides of the pan. Top the cream cheese layer with the cooled strawberry filling, again ensuring not to touch the sides. Spread the reserved 1 cup of batter evenly over the filling; it will be quite thin.
Finally, sprinkle the Coconut Pecan Streusel evenly on top, tapping the pan on the counter a few times to release any air bubbles. Bake in the preheated oven for 55 to 60 minutes or until a toothpick inserted comes out with a few moist crumbs. Be cautious not to insert the toothpick into the cream cheese part. Once done, let the cake cool on a wire rack for 1 to 2 hours.
Gently invert the cake onto a baking sheet, remove the pan, and then invert it back onto the cooling rack with the streusel side up. Allow it to cool to room temperature before serving.
When you’re ready to serve, whisk together the Lemon Glaze ingredients in a medium bowl, starting with just 1 tablespoon milk. Add more milk as necessary to reach your desired consistency. Drizzle the glaze over the cake and/or individual servings. Don’t forget to sprinkle with additional chopped strawberries for a fresh touch.
Cover any leftover cake with plastic wrap or a cake cover and store in the refrigerator for up to 7 days. Enjoy every delightful bite!
