Easy Strawberry Crisp

"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."
photo by Montana Heart Song photo by Montana Heart Song
photo by Montana Heart Song
Ready In:
1hr 5mins




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

Questions & Replies

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  1. I will add more berries next time. Filling was pretty thin. Easy and tasty.
  2. 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.
  3. 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
  4. Very tasty! I sprayed the dish and didn't have any problem with it sticking. In fact, it had lots of juice. I served it with vanilla ice cream and it was enjoyed by everyone.
  5. This turned out to be an attractive rich dessert,delicious, but....it stuck to the pan. I lightly greased but it still stuck.I used the right amount of butter. I took the remaining strawberry juice (I had two cups) made a sweet sauce, drizzled over the the chunks of crisp in the bowls and served with whipped cream, drizzled the sauce over whipped cream.It is very rich. Should be served with a light meal.



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