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Strawberry Crisp

Source of Recipe

unknown


List of Ingredients

2 bags (16 oz. each) frozen whole unsweetened strawberries, thawed
1 package plain yellow cake mix
1 stick butter


Recipe

Preheat ovev to 350°. Place strawberries in the bottom of an ungreased 13x9 glass baking dish. Cover the strawberries with half of the dry cake mix. Cut the butter into cubes and scatter half of these over the mix. Cover with remaining cake mix, then scatter the remaining butter pieces on top.
Bake the crisp until it is golden brown and crisp on top, 60 to 65 minutes. Remove from the oven and place on a wire rack to cool for 10 minutes. Spoon the warm crisp into bowls, top with a scoop of vanilla ice cream.

Can be stored in the refrigerator for up to one week if you use a glass baking dish.