Ingredients:

  • 2 cans (21 oz each) Strawberry Pie Filling
  • 1 cup (150g) Fresh Strawberries, hulled and sliced
  • 1 tsp (5ml) Lemon Juice
  • 1 box (15.25 oz) White or Yellow Cake Mix
  • 1 cup (226g) Unsalted Butter, very cold
  • 1/4 cup (50g) Turbinado Sugar

Instructions:

  1. Preheat and Prep: Set your oven to 350°F (175°C). Lightly grease your 9x13 inch baking dish with a bit of butter or non stick spray.
  2. The Base Layer: Pour both cans of strawberry pie filling into the dish. Note: The filling will be thick, so use a spatula to spread it to the corners.
  3. Enhance the Fruit: Fold in the 1 cup of sliced fresh strawberries and the 1 tsp of lemon juice. Spread this into a level, uniform layer.
  4. The Flour Fall: Sprinkle the dry cake mix evenly over the fruit. Note: Do not press down or stir; just let it sit on top like a blanket of snow.
  5. Remove Clumps: Use your fingers to gently break up any large, golf ball-sized lumps in the cake mix.
  6. The Butter Seal: Slice the cold butter into very thin pieces and layer them over the cake mix. Try to cover at least 90% of the surface area.
  7. Add the Crunch: Evenly sprinkle the turbinado sugar over the butter slices.
  8. Bake: Place in the center rack for 45 minutes. Bake until the topping is a deep golden brown and the fruit is vigorously bubbling.
  9. The Scent Check: Around the 35 minute mark, your kitchen should smell like toasted sugar and warm berries. This is a good sign!
  10. Rest: Let the cake sit for at least 15 minutes before serving. Note: This allows the fruit filling to thicken as it cools so it isn't too runny.