Monday, November 5, 2012
Strawberry Cake Cobbler
1 pkg dry yellow cake mix
1/3 cup butter, softened
2 large eggs
3 cups sliced, frozen strawberries, drained
8 oz. pkg cream cheese, softened
1/3 cup sugar
1 tsp. vanilla
Preheat oven to 350 degrees. Spray a 9 x 13 baking dish with non-stick spray. In a large bowl combine cake mix, butter and 1 egg. Mix with a fork until crumbly. Remove 1 1/2 cup to use later for topping. Press remaining crumbs on the bottom of the pan. Bake 10 minutes. Spoon strawberries over baked batter. In another bowl combine cream cheese, sugar, 1 egg and vanilla. Beat with a mixer until creamy. Spread evenly over strawberries. Sprinkle with remaining crumbs. Bake 30 minutes. Serves 8-10. Refrigerate any leftovers.
Comments: This recipe originally called for canned peaches. I decided to use strawberries after my small freezer died giving me food that had to be cooked quickly or thrown out. When I freeze my strawberries I sprinkle them with about 1/4 cup of sugar per pint which in turn makes juice. Before making this dish I poured 2 bags into a strainer to remove most of the liquid. This ended up giving me about 3 cups of berries. You can make this with canned peaches or other fruit, I personally think frozen fruit of your choice would be better. You could use blueberries, cherries, raspberries, peaches, etc. Think With Your Taste Buds.