This is, indeed, the easiest, laziest, cake you’ll ever make. Mostly because it’s so versatile and only requires about three ingredients, but mainly because it does involve a box. Now, I’m usually not too keen on anything boxed, I like to make everything the ole’ fashion way…from scratch. However, if it’s the best box possible, I’ll take it. It can be gluten free, vegan, purple-polka dotted, and it would undoubtedly work in this recipe.
So without further adieu, you’ll need:
1 1/2 cups farmer’s market strawberries (you can also mix around the fruit, peaches would be delightful)
Coconut oil, about 3 tbsp.
1 cup Almond Milk
Preheat oven to 350F
Follow the scone recipe as directed (the oven prep time might be a bit different depending on different mix use, if so, follow their directions). Pour scone batter in coconut-oil greased glassware. On top of the first layer of your batter, add your strawberries. Then, with remaining batter, simply pour over the strawberries (hell, get crazy, if you think you may want more strawberries before you cover them with your batter, throw some more in). Pop it in the over for around 15-20 minutes depending on your oven. Serve warm (my pick), or at room-temperature.
*note: you may have more or less bake time, because you want to the strawberries to cook down and become almost, jam-like. So keep an eye on it, once you see a bit more of a ‘melted’ strawberry middle and a bit of browning on the top, it’s done.
It’s kind of crazy how pretty and Southern cobbler-ish, it turns out to be, being so…lazy. It’s perfect for a cozy get-together dessert, and best right out of the oven. You could have it in your fridge ready to go, and pop it in the oven just before dinner or whenever, and voila! Call me a cheat, but being a ‘southern belle’, and such, best believe it’ll be ‘homemade’ that night. xoxo.