Drain the syrup from the strawberries into a cup or bowl; cover and refrigerate until serving time. Put the drained strawberries in a separate bowl and set aside.

Heat the oven to 350 F. Grease and flour a 9-by-13-inch baking pan.

In a mixing bowl with an electric mixer, combine 1 cup of softened butter and 1 1/4 cups of granulated sugar; beat on medium speed for about 3 minutes, until light in color and fluffy.

Add the eggs, one at a time, mixing well after each addition. Beat in the vanilla.

In a separate bowl, combine the flour, baking powder, soda, and salt; stir to mix. Add about 1/3 of the dry mixture to the first mixture and beat on low speed until barely blended. Add half of the buttermilk and beat just until mixed. Repeat with another one-third of the flour and remaining buttermilk, then beat in the last of the flour mixture just until combined.

In a small bowl, combine the chopped pecans, brown sugar, 2 tablespoons of softened butter, and cinnamon.

Spoon half of the batter into the prepared baking pan and spread to cover. Top with the drained strawberries and half of the pecan mixture.

Spoon the remaining batter evenly over the strawberry layer and gently spread to cover. It is a thick batter, so don't worry if some of the strawberries are peeking through. Sprinkle the remaining pecan mixture over the second layer.

Bake the cake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cake on a rack.

When the cake is cooled, make the strawberry sauce. Put the reserved strawberry syrup in a saucepan with 3 teaspoons of cornstarch and 2 teaspoons of lemon juice. Place the pan over medium-low heat and bring to a simmer. Cook, stirring, until the sauce is thickened and clear.

Serve slices of strawberry cake with a drizzle of warm syrup.