| | CRUNCH TOPPING |
| 1 | c | Pecans; toasted and chopped |
| | ; fine |
| 1/2 | c | Gingersnap cookie crumbs; (from about eight |
| | ; 2-inch gingersnaps) |
| 1/2 | c | Firmly packed light brown sugar |
| 1/2 | | Stick unsalted butter; melted (1/4 cup) |
| | GINGER CAKE |
| 1 3/4 | c | All-purpose flour |
| 3/4 | ts | Baking soda |
| 3/4 | ts | Ground ginger |
| 3/4 | ts | Cinnamon |
| 3/4 | ts | Salt |
| 3/4 | c | Unsulfured molasses |
| 2/3 | c | Buttermilk |
| 1/3 | c | Granulated sugar |
| 3/4 | | Stick unsalted butter; softened (6 |
| | ; tablespoons) |
| 1 | lg | Egg; beaten lightly |
| 3 | c | Well-chilled heavy cream |
| 1 | ts | Vanilla |
| 4 | tb | Granulated sugar |
| 1 | pt | Strawberries |
| 1 | tb | Fresh lemon juice |
| | Garnish: strawberries; with leaves and |
| | ; blossoms if desired |
| | ; (not recommended |
| | ; for eating) |
