Throw fresh diced strawberries in the crockpot and 2 secret additions to get a treat so decadent your family won’t stop talking about it!

Lightly grease the inside of a 4- to 6-quart slow cooker with cooking spray or a thin layer of butter to help prevent sticking and make cleanup easier.
Add the fresh diced strawberries to the bottom of the slow cooker and spread them into an even layer so the entire base is covered. This should look like a thick, chunky strawberry blanket at the bottom.
Sprinkle the dry cake mix evenly over the strawberries. Try to cover all of the fruit with the mix, but don’t stir—leaving layers helps create that cobbler-like texture.

Slowly drizzle the melted butter evenly over the top of the dry cake mix, focusing on covering as much of the surface as possible. It’s okay if a few dry spots remain; steam from the strawberries will help hydrate them as it cooks.
Cover the slow cooker with the lid and cook on HIGH for 2 to 2 1/2 hours, or on LOW for 4 hours, until the strawberries are bubbly and jammy around the edges and the top is mostly set with a golden, cake-like texture. The center may look slightly softer, but it should no longer look dry and powdery.
Turn off the slow cooker and let the dessert sit, covered, for 10 to 15 minutes. This resting time helps the juices thicken slightly and makes it easier to scoop.

Spoon the warm strawberry dessert into bowls and serve as-is, or top with vanilla ice cream, whipped cream, or yogurt. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and reheat gently in the microwave before serving.
Variations & Tips