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°1 frozen pie crust, do not thaw +filling

°1 1/2 lb strawberries, washed and sliced

°1/2 cup sugar °juice of

1 lemon °4 tablespoons cornstarch or

5 tablespoons flour

°3/4 cups flour

°1/2 cup granulated sugar

°1/4 cup brown sugar

°6 tablespoons cold butter, cut into small pieces


Set the oven to 400F Mix strawberries with sugar, lemon juice and cornstarch. Leave besides. Make the breadcrumbs by cutting the butter into the flour and the sugars. Use your fingers or two forks to mix everything together until it crumbles. If desired, carefully remove the frozen cake crust from your box and place it on your own cake plate. Place the plate on a baking sheet to catch any leaking juices. Transfer the berries to the cake batter, but leave the extra juice. Place them in the center of the cake and top with the breadcrumb mixture. Bake at 400F for 15 minutes, then lower the heat to 375F for an additional 40 minutes, or until the top is golden brown and the juices are bubbly. Let cool completely before slicing.


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