Strawberry Breakfast Cake {Crock Pot}

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Are you looking for a great recipe for breakfast that is super easy to throw together? This Strawberry Breakfast Cake from Gooseberry Patch’s Everyday Slow Cooker are just that and so yummy!

Aunt Lou here.

I love breakfast. I love strawberries. I love easy recipes. When you put all three of them in the same recipe, you know I’m going to make it! 😉

Strawberry Breakfast Cake

I actually had to make this recipe twice. The first time I went by the original recipe, which called for eggs. My problem was that my muffin mix didn’t call for eggs. It is the kind that you just add milk to, so that is what I should have done the first time. Adding the egg (when it wasn’t necessary) threw the texture off. I tried it again without the egg and tada, they were awesome!

Another note…make sure you don’t overcook them. Think of it kinda like when you are baking cookies. You don’t want to overcook them or they dry out. Same thing here. Keep an eye on it the first time you make it so you can know the timing on how your crock cooks them up. (That’s a good rule of thumb for any recipe!)

Strawberry Breakfast Cake {Crock Pot}

A delicious breakfast cake for any day of the week!

5 from 1 vote

Print Pin Rate

Course: Breakfast

Prep Time: 5 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 5 minutes minutes

Servings: 12 servings

Author: Aunt Lou

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Ingredients

• 14 oz strawberry muffin mix (2-7 oz pkgs)
• 1/2 c milk 3/4 c milk if your mix doesn’t call for eggs
• 2 eggs if your mix calls for it when normally preparing the muffin mix
• Garnish: sprinkling of powdered sugar and Cool Whip

Instructions

• Spray your crock pot with cooking spray
• Pour your muffin mixes into a bowl and measure out 1/2 cup of mix to use later
• Mix remaining mix, milk and egg (if needed) in a bowl
• Pour into your crock pot and spread evenly
• Sprinkle the 1/2 cup you held out on top
• Cover your crock pot with 6-8 paper towels (to keep the condensation from dripping on your cake)
• Place your lid on top of the paper towels and cook on high for 1-2 hours (keep an eye on it)
• Turn your crock pot off and let the cake stand for 10 minutes before cutting into bars
• Optional: Sprinkle with powdered sugar and a add a dollop of Cool Whip

Tried this recipe?Mention @RecipesthatCrock or tag #RecipesthatCrock!

Slow Cooker Recommendation

My 9 x13 casserole slow cooker made by Crock Pot worked beautifully with this Strawberry Breakfast Cake. If you don’t have one yet, you can used a 5-6 quart slow cooker. If you need to use a smaller crock, watch your cooking time extra carefully. A smaller crock would make it thicker, so you want to make extra sure the middle is done, but not burn the edges.

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