I make cakes in my crockpot quite a lot. It’s so easy, and they bake all night while I sleep!
One of my family’s favorite crockpot cakes is Texas Strawberry Cake. I usually use fresh strawberries, although that’s probably just my family’s preference. I’ve used frozen strawberries, and as long as they’re well drained, there’s really not much difference.
Spicy Crockpot Strawberry Cake is best made a day or two ahead of time. It’s one of those cakes that needs to be wrapped in heavy paper and allowed to “sweat” in order to be at its best.
I’ve made this cake from scratch, but more often, I just use a mix.
Here’s what to do.
I box yellow cake mix
1/2 cup Strawberry Habanero Pepper Jelly
1/2 cup diced strawberries
1 cup thinly sliced strawberries
What to do:
Thickly butter the crockpot insert.
Dump the cake mix into a mixing bowl, and add four eggs, 1 stick real butter, and 3/4 cup milk. Add the pepper jelly and diced strawberries.
Pour mixture into buttered crockpot insert and spread the sliced strawberries on the top.
Cover crockpot and set on low for 6 hours. The toothpick test will tell you if it’s done or not.
What to do:
This cake doesn’t really need icing, but if your family loves icing, why not spread more strawberry habanero pepper jelly over the hot cake?
While it’s still hot, iced or not, wrap the insert in foil, tightly. Put it in the refrigerator.
In the morning, remove from fridge. Remove cake from the crockpot insert and set it on a plate. Dig in.
If your family (or you) can’t wait for the cake to sweat overnight in the refrigerator, go ahead and eat it fresh and hot from the crockpot. It’s really just a matter of texture, and flavor-blending. But either way, this is super good cake.