Description
A no-mix, oven-baked dessert with juicy strawberries, golden buttery top, and moist cake base. Perfect for effortless summer gatherings or weeknight treats.
Ingredients
- 12 tablespoons unsalted butter, cut into pats
- 2 (21 oz.) cans strawberry pie filling
- 1 box yellow cake mix (avoid chocolate varieties)
Instructions
- Preheat oven to 350°F (177°C)
- Place 9 butter pats in a 9×13-inch baking dish and spread remaining 3 pats to coat the
- bottom and sides
- Pour one can of drained strawberry pie filling into the dish
- Sprinkle the entire box of yellow cake mix over the pie filling without mixing
- Arrange the remaining 3 butter pats in a grid pattern across the cake mix
- Bake 35-45 minutes until golden and a toothpick comes out clean
Notes
- Use halal-certified butter or substitute with coconut oil
- Fresh strawberries can replace canned drain thoroughly
- Cake mix options include gluten-free or vegan varieties
- Storage: Cool completely, then store in an airtight container for up to 3 days