Toss whole fresh strawberries in the slow cooker and 3 other ingredients to get a sweet treat so delicious your family will be begging for more.

This 4-ingredient slow cooker strawberry dump cake is the kind of easy, no-fuss dessert that feels like it came straight out of a church cookbook from the 1970s. You start by tossing whole fresh red strawberries right into the slow cooker—no slicing or fussing—and then simply add three pantry-friendly ingredients on top. A few hours later, you’ve got a warm, bubbly, strawberry-rich sweet treat that tastes like summer at the county fair, with barely any work. It’s the sort of recipe I’d pull out on a Sunday afternoon when the grandkids were underfoot and I wanted something cozy and homemade without heating up the whole kitchen.

Serve this slow cooker strawberry dump cake warm, spooned into bowls so you get plenty of the soft strawberries and golden cake topping in each serving. A scoop of vanilla ice cream or a dollop of whipped cream melts down into all the nooks and crannies and makes it feel extra special. It’s lovely with a cup of coffee after supper, or with a tall glass of cold milk for the little ones. If you’re serving a bigger crowd, pair it with a simple pot of chili or a ham-and-potato supper and let this be the star of the dessert table.

Servings: 8

6 cups whole fresh red strawberries, hulled

Rinse the whole fresh strawberries under cool water and gently pat them dry. Remove the green tops (hull them), but leave the berries whole. This keeps them plump and juicy in the slow cooker.

Lightly grease the bottom and sides of a 5- to 6-quart slow cooker with a bit of butter or nonstick spray so the dessert releases easily.

Place the whole hulled strawberries in an even layer on the bottom of the slow cooker insert. It should look like a solid bed of bright red berries from a top-down view.

Sprinkle the granulated sugar evenly over the strawberries. This helps draw out their juices and creates a sweet, syrupy base as they cook.

Evenly sprinkle the dry yellow cake mix over the sugared strawberries. Do not stir. You want the dry mix to sit right on top of the berries so it can soak up their juices and the butter.

Slowly drizzle the melted butter over the dry cake mix, trying to cover as much of the surface as you can. It’s fine if a few dry spots remain; they’ll moisten as the strawberries bubble up.

Cover the slow cooker with the lid and cook on HIGH for 2 1/2 to 3 hours, or on LOW for 4 to 5 hours, until the strawberries are bubbling around the edges and the cake mix has formed a golden, cobbler-like topping.

Once done, turn off the slow cooker and let the dessert sit, covered, for about 15 minutes to thicken slightly. Then spoon the warm strawberry dump cake into bowls and serve as is or with ice cream or whipped cream.

If your strawberries are especially sweet, you can cut the sugar down to 1/4 cup or even skip it, letting the natural sweetness shine. For a little tang, squeeze the juice of half a lemon over the berries before adding the sugar and cake mix. A white or vanilla cake mix works nicely in place of yellow, and a strawberry cake mix will give you an extra burst of berry flavor and a pretty pink hue. Stir 1 teaspoon of vanilla extract into the melted butter before drizzling for a softer, bakery-style aroma, or add 1/2 teaspoon of ground cinnamon to the dry cake mix for a cozy, almost jammy flavor that feels right at home in a Midwestern kitchen. If you like nuts, sprinkle 1/2 cup chopped pecans or walnuts over the cake mix before the butter for a bit of crunch. Leftovers reheat well in the microwave; they’re especially good the next morning with a spoonful of plain yogurt, almost like a warm fruit crisp for breakfast.