Ingredients:

  • 4 cups (600g) fresh strawberries, hulled and halved
  • 1/2 cup (100g) granulated sugar
  • 2 tbsp (16g) cornstarch
  • 1 tbsp (15ml) fresh lemon juice
  • 8 oz (225g) cream cheese, softened
  • 1 large egg
  • 1/4 cup (50g) brown sugar, packed
  • 1 tsp (5ml) vanilla extract
  • 1 box (432g) yellow or white cake mix
  • 1/2 cup (113g) unsalted butter, melted

Instructions:

  1. In a medium bowl, toss the halved strawberries with granulated sugar, cornstarch, and lemon juice. Stir until evenly coated and glossy, then pour into the bottom of the slow cooker and spread into an even layer.
  2. In a separate bowl, beat the softened cream cheese until smooth. Mix in the egg, brown sugar, and vanilla extract until the batter is thick and lump-free. Gently dollop the mixture over the strawberries and spread with a spatula.
  3. In a bowl, combine the cake mix and melted butter, stirring until moist crumbs form. Sprinkle the topping evenly over the cream cheese layer.
  4. Cover and cook on High for 3 hours (or Low for 6 hours) until the edges are bubbling and the topping is set.