Description
A delightful dessert combining sweet strawberries with fluffy cake, perfect for summer gatherings.
Ingredients
- Fresh strawberries – 4 cups, hulled and sliced
- Granulated sugar – 1/2 cup
- Lemon juice – 2 tablespoons
- Vanilla extract – 1 teaspoon
- Butter – 1/4 cup, melted
- Old-fashioned oats – 1 cup
- All-purpose flour – 1/2 cup
- Brown sugar – 1/2 cup, packed
- Ground cinnamon – 1 teaspoon
- Salt – 1/4 teaspoon
Instructions
- Wash and slice the fresh strawberries. Mix with granulated sugar, lemon juice, and vanilla extract. Let sit for 15 minutes.
- In another bowl, combine oats, flour, brown sugar, ground cinnamon, and salt. Add melted butter and stir until crumbly.
- Grease the crockpot. Pour the strawberry mixture into the bottom and sprinkle the oat topping over it.
- Cover and cook on low for 3 to 4 hours or on high for 1.5 to 2 hours until bubbly and golden brown. Let cool slightly before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for 2 to 3 days.
- Reheat individual portions in the microwave for 20-30 seconds.
- For longer storage, freeze for up to a month and thaw in the fridge before serving.
- Prep Time: 15 minutes
- Cook Time: 3 to 4 hours on low or 1.5 to 2 hours on high
- Category: Dessert
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
Keywords: Crockpot, Strawberry, Shortcake, Dessert, Summer