My mother in law begs for this every sunday. You will not believe it only takes 3 ingredients.

Every Sunday after church, my mother-in-law calls to make sure I’m bringing this cobbler. She swears it tastes just like the ones her own mama used to pull from the farmhouse oven, only she can’t believe it’s just three ingredients and no fuss. This is the kind of Southern-style, Midwest-kitchen dessert that came from making do with what you had in the pantry: a pan of sweet strawberries, a buttery cake-like topping, and the magic that happens when it all bubbles together in the oven. It’s humble, practical, and exactly the sort of thing you can throw together when company pulls into the driveway unannounced.

Serve this cobbler warm, straight from the glass baking dish while the strawberry filling is still bubbling at the edges and the golden top smells like butter and vanilla. A scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream melts down into all the nooks and crannies, turning each bite into a little river of strawberries and cream. It’s lovely after a pot roast, fried chicken, or a simple Sunday ham, and it travels well for potlucks—just set the dish in the middle of the table and let everyone help themselves.

Servings: 6-8

2 pounds fresh strawberries, hulled and sliced (or frozen, thawed and well-drained)

Preheat your oven to 350°F (175°C). Set out a 9x13-inch glass baking dish so it’s ready to go.

Prepare the strawberries: If using fresh berries, rinse, hull, and slice them. If using frozen, thaw completely and drain off any excess liquid so the cobbler isn’t soupy.

Spread the strawberries evenly in the bottom of the glass baking dish, making sure they cover the whole surface in a fairly even layer.

Sprinkle the dry yellow cake mix evenly over the strawberries. Do not stir. Use your hands or a spoon to gently smooth the dry mix into an even blanket over the fruit, letting some bits of berry peek through around the edges.

Slowly pour the melted butter over the top of the dry cake mix, trying to cover as much of the surface as you can. It’s fine if a few dry spots remain on top—those will turn into a crisp, crumbly texture in the oven.

Place the baking dish on the center rack of the preheated oven and bake for 35–45 minutes, or until the strawberry filling is bubbling up around the edges and through small gaps, and the top is golden brown and looks like a buttery crumble.

Remove the cobbler from the oven and let it rest on a cooling rack for at least 10–15 minutes. The filling will thicken slightly as it cools, and the topping will set into a tender, crisp-edged crust.

Serve warm right from the glass dish, spooning down through the golden crust to scoop up plenty of strawberries with every serving.

If your strawberries aren’t very sweet, you can toss them with a couple of tablespoons of sugar before adding them to the dish (this doesn’t change the core three ingredients, just adjusts sweetness). For a brighter flavor, sprinkle the berries with a tablespoon of lemon juice before topping with cake mix. You can also use a white cake mix instead of yellow for a lighter flavor, or a strawberry cake mix for extra berry intensity. If you like a little texture, scatter a handful of chopped pecans or sliced almonds over the cake mix before drizzling on the butter. To stretch the recipe for a bigger crowd, bake it in the same size pan but serve it alongside a big bowl of vanilla ice cream or custard so smaller scoops still feel special. Leftovers reheat nicely in a low oven, covered with foil, until warmed through; the topping will re-crisp slightly as it reheats.