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Strawberry Pie Cake
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Prep Time:
25 minutes
Total Time:
1 hour 40 minutes
Indulge in the ultimate strawberry treat with this genius fusion of cake and pie using Betty Crocker™ Super Moist™ yellow cake mix during peak strawberry season.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 1 cup water
  • 1/2 cup vegetable oil
  • 3 eggs
  • 3 cups (1 lb) quartered fresh strawberries
  • 1/4 cup sugar
  • 1/8 teaspoon salt
  • 1 box refrigerated pie crusts, softened as directed on box
Instructions:
  • Preheat the oven to 350°F and generously coat a 9-inch glass pie plate with cooking spray.
  • Combine cake mix, water, oil, and eggs in a large bowl or stand mixer. Beat on low speed for 30 seconds, then increase to medium speed and beat for 2 minutes until smooth, scraping the sides occasionally. Pour the batter into a pie plate, filling it 3/4 full (some batter may be left over).
  • Bake for 25 minutes until the edges are firm but the center has a slight wobble. In the meantime, combine strawberries with sugar and salt, and allow to sit for 20 minutes.
  • Take the cake out of the oven and let it rest on a cooling rack to cool a bit. Preheat the oven to 450°F.
  • Cut the middle section of 1 pie crust into 3 long (1-inch-wide) strips on a lightly floured work surface. Press the ends of the strips together to create 1 long strip for the pie edge. Then, cut the second pie crust into 1-inch-wide strips.
  • Lay out half of the pie crust strips about 1 inch apart on top of the strawberries. Fold back every other strip halfway. Place one of the remaining strips crosswise in the center of the pie. Fold the strips back over to create a lattice crust. Repeat this pattern, alternating the strips you fold back. Use kitchen scissors to trim off any excess pie crust.
  • Wrap a long strip of pie crust around the edge of the pie, pressing gently to secure it to the pie plate. Use your fingertips to create an attractive crimped design. Cover the edge of the crust with foil.
  • Bake the pie cake at 450°F for 10 to 15 minutes until the crust is golden brown. Then, transfer it to a cooling rack and let it cool for at least 15 minutes before cutting.

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