Description
Juicy strawberries and ripe bananas come together under a golden, buttery cake topping for a warm, comforting dessert that’s part cobbler, part shortcake. Perfect for brunches, picnics, or weeknight indulgence.
Ingredients
🛒 Ingredients:
2 cups fresh or frozen strawberries, hulled and sliced
2 ripe bananas, sliced
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
Optional: 1 teaspoon vanilla extract or ½ teaspoon cinnamon for extra flavor
Optional: whipped cream or vanilla ice cream for serving
Instructions
📝 Instructions:
Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread strawberries evenly in the dish, then scatter banana slices over the top.
Flavor Boost (Optional): Drizzle vanilla extract or sprinkle cinnamon over the fruit.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter: Drizzle melted butter evenly over the cake mix.
Bake: Bake uncovered for 35–40 minutes until the topping is golden and the fruit is bubbly.
Cool & Serve: Cool slightly before serving. Top with whipped cream or ice cream if desired.
Notes
- Overripe bananas work best — they caramelize slightly during baking for extra sweetness.
- For a tropical twist, sprinkle ¼ cup shredded coconut before baking.
- Store leftovers covered in the fridge for up to 3 days; reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Tropical / American