Instructions: The Slow-Cooker “Dump” Method
1. The Berry Base
Empty the entire bag of frozen strawberries into the bottom of your slow cooker. Sprinkle your sugar (and optional lemon zest) over the top. There is no need to thaw them; the slow heat will handle that “recipe” for you.
2. The Crust Layer
Pour the dry cake mix directly over the strawberries. Use a spoon to spread it into an even layer, but do not stir. Keeping the layers separate is what causes the berries to become a compote while the top stays fluffy and cake-like.
3. The Golden Finish
Drizzle the melted butter evenly over the dry cake mix. If you prefer a more “biscuity” texture, you can place thin pats of cold butter across the surface instead.
