Strawberries can be sensitive fruit, and by that I mean they can go from looking scrumptious to questionable overnight. Unfortunately, most strawberry recipes call for berries at the peak of their perfection or at least presentable. Since I refuse to waste money, and food, throwing out produce just because it doesn’t necessarily look good, we end up with a lot of strawberry smoothies and milkshakes.
For the last few months TheKimSixFix has been hosting an Ultimate Recipe Challenge, and with strawberries being this month’s challenge ingredient I decided to share a recipe that makes use of strawberries slightly past their prime. (NOTE: If the berries have mold, don’t chance it-duh, throw them in the compost bin.)
I’m all about homemade goodies but when it comes to cake, eh, I stick with the boxed variety. Since this recipe has a few different components it made it much easier to use a mix. While we served it for an afternoon snack, I can image this being a great brunch or breakfast cake, served warm. Since this is a summer dessert I highly recommend storing it in the refrigerator to keep it fresh.
Strawberry Crumb Cake
1 c. of yellow cake mix
1/2 c. (1 stick) butter-cold
remaining cake mix
2/3 c. water
1/4 c. oil
1/4 c. sugar
8 oz. pkg. cream cheese-softened
1/2 c. finely chopped fresh strawberries
- First use a pastry cutter to combine cake mix and butter to create the crumb topping, and set aside.
- Second, beat together the first three filling ingredients until smooth and set aside.
- Finally, whisk together all cake ingredients until they are well incorporated, approximately 3 minutes. Pour into a greased 9x12 cake pan. Pour filling mixture back and forth over the cake batter before topping with the strawberries and crumb mixture.
- Bake for 35 minutes at 350º.
- Remove from the oven when golden brown and toothpick inserting in the middle comes out clean. Let cool slightly before serving.
The kids loved it and I'm sure you will too! Check out more great strawberry recipes below!