Admit it: When it comes to dessert, you can be just as indecisive as I am. When faced with the option of pie or cake, I almost always regret the choice I’ve made between the two. Does that pie really taste better than this cake? Should I have chosen that delicious-looking cake over this delicious-tasting pie? It can be torture!
Thankfully, there is one dessert that solves the problem: Strawberry pie cake. What looks like a simple strawberry pie on top is actually both a pie and a cake: Betty Crocker® yellow cake on the bottom with strawberries and a lattice pie crust on top. It’s a surefire way to put to rest the endless battle between two classic desserts.
First, round up your ingredients. The base of the pie cake is made easy with a Betty Crocker® yellow cake mix, though you can choose whatever flavor you like – vanilla, golden vanilla and white cake also work well.
Mix up the batter for the cake and pour some of it into a greased pie plate. You can use the leftover batter to make cupcakes or cake pops if you want!
Toss the strawberries with some sugar and salt.
Bake the cake just until the edges are set but the center is slightly wobbly, then transfer it to a cooling rack to cool slightly.
Carefully spoon the sugary strawberries on top of the cake.
Now it’s time to make this cake look like a pie! Layer pre-cut strips of refrigerated pie crust on top of the pie to form a lattice crust.
Bake the crust until golden, then remove the pie cake from the oven and let it cool slightly.
Serve it to guests with some fresh whipped cream or cool vanilla ice cream on the side, if desired. The choice between pie and cake is over; the only thing you have to worry about is who’s getting seconds!
Ingredients
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1box Betty Crocker™ Super Moist™ Yellow Cake Mix
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1cup water
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1/2cup vegetable oil
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3eggs
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3cups (1 lb) quartered fresh strawberries
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1/4cup sugar
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1/8teaspoon salt
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1box refrigerated pie crusts, softened as directed on box
Directions
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1Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray.
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2In large bowl or bowl of stand mixer, beat cake mix, water, oil and eggs on low speed 30 seconds. Beat 2 minutes on medium speed, scraping side of bowl occasionally. Pour batter into pie plate until plate is 3/4 full (you will not use all of the batter).
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3Bake 25 minutes or until edge is set but center is only slightly wobbly. Meanwhile, toss strawberries with sugar and salt; let stand 20 minutes.
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4Remove cake from oven; place on cooling rack to cool slightly. Increase oven temperature to 450°F.
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5On lightly floured work surface, cut middle section of 1 pie crust into 3 long (1-inch-wide) strips. Press ends of strips together to make 1 long strip for pie edge; set aside. Cut second pie crust into 1-inch-wide strips.
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6Carefully arrange half of the pie crust strips from second pie crust about 1 inch apart on top of strawberries. Fold back every other strip halfway; arrange 1 of the remaining strips crosswise in center of pie. Fold strips back over. Repeat until lattice crust is created, alternating strips you fold back. Trim off excess pie crust with kitchen scissors.
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7Arrange long strip of pie crust around edge of pie, pressing lightly onto pie plate edge to secure. Carefully crimp crust with fingertips. Cover edge with foil.
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8Bake pie cake at 450°F 10 to 15 minutes or until crust is golden brown. Remove from oven to cooling rack. Cool at least 15 minutes before cutting.
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