Strawberry Cake Pie
This dessert is the best of 2 worlds combined cake and pie! You get a cake base and a pie topping. I made this while my parents were here and everyone loved it. I am not really a pie person so I liked having a cake base.
1 box vanilla cake mix plus required ingredients
3 cups quartered fresh strawberries
1/4 cup granulated sugar
pinch of salt
2 12-inch rolls refrigerated pie dough
all purpose flour, for dusting
coarse sugar, for sprinkling
Preheat oven to 350 degrees
Spray pie plate with cooking spray, make the batter and pour into the pie plate until it is 3/4 full
Bake until set around the edges but slightly wobbly in the center, around 20 – 25 minutes
While the cake is baking you can make the strawberry filling. Toss the strawberries, granulated sugar and salt in a bowl and let sit for 20 minutes.
Unroll 1 piece of pie dough on a lightly floured cutting board. Cut into 1 to 1 1/4 inch strips with a knife. set aside
Unroll the remaining piece of pie dough. Cut 3 1-inch wide strips from the middle of the round and press together to form a long strip.
Transfer the partially baked cake to a rack and cool slightly. Drain the strawberry mixture and spoon it onto the cake. Pressing the berries into the top to hold them in place.
Increase the oven temperature to 450 degrees
Arrange half of the pie dough strips in parallel rows over the strawberries, about 1 inch apart using the shorter strips on the end.
Fold back every other strip halfway. Lay one remaining strip across the center of the pie. repeat alternating the strips you fold back.
Drape the long pie dough around the edge of the plate and trim as needed. Tuck the edge of the dough under itself then crimp with your fingers
Sprinkle the crust with coarse sugar and return cake to over. Bake until crust is golden brown, about 10 to 15 more minutes