Easy Strawberry Crisp

Recipe Reader's Note:

A cake mix makes this so simple. Serve with whipped cream or vanilla ice cream. If strawberries are not in season, you can use 2 16 oz. bags of frozen strawberries. I used a non-stick baking pan sprayed with Pam and it didn't stick. I think next time, I will add some raspberries and maybe some blueberries in with the strawberries.

• Total Time: 1 hrs 5 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 15

• 6 cups fresh strawberries, trimmed
• 1 (18 ounce) package yellow cake mix
• 1 cup butter, cut into bits

Directions:

1. Preheat oven to 350 degrees.
2. Place strawberries in 9 X 13 baking pan.
3. Cover the strawberries with half of the dry cake mix.
4. Scatter half of the butter pieces over the dry mix.
5. Cover with the remaining dry cake mix.
6. Scatter the remaining butter pieces over the top.
7. Bake 60 minutes, until golden brown.

Reviews

[Mama's Kitchen (Hope)]

I will add more berries next time. Filling was pretty thin. Easy and tasty.

[Chef #739101]

I love this recipe! I sprayed the pan and nothing stuck. This is now my go to for when people are sick, have babies, etc. and I take a meal. So easy, so delicious.

[mom_of_4]

I love the crunchy topping. (I make a pumpkin cake with a similar topping.) I might add chopped walnuts or pecans next time just for fun. Ice cream is a must have!! It just goes great with it. Thanks