Put frozen diced strawberries in the slow cooker and 2 other ingredients to get a meal so delicious your husband will be begging for more!

This 3-ingredient slow cooker flag day strawberry treat is the kind of simple, sweet recipe that fits right into a busy summer day. Out here in the Midwest, we’ve always made a fuss over Flag Day with potlucks on the church lawn and red-and-white desserts on the picnic table. This one leans on a bag of frozen diced strawberries, a little sugar, and a bit of vanilla to turn into a warm, spoonable strawberry topping that tastes like the filling of a homemade pie. You just pour the berries into the slow cooker, add two pantry staples, and let it bubble away while you set the table or sit on the porch. It’s not fancy, but it’s the kind of simple goodness that makes husbands ask for seconds and grandkids lick their bowls clean.

Serve this warm strawberry treat spooned over vanilla ice cream, store-bought pound cake, angel food cake, or even plain yogurt for a lighter touch. For a real Flag Day look, layer it in clear glasses with whipped cream and a few fresh blueberries on top for a red, white, and blue parfait. It’s also lovely swirled into oatmeal for breakfast or served over buttery biscuits like a quick strawberry shortcake. A pot of coffee, a pitcher of iced tea, or cold glasses of milk all pair nicely with the sweet, jammy berries.

Servings: 6

4 cups frozen diced strawberries (about 1 lb bag, unthawed)

Place the frozen diced strawberries in an even layer on the bottom of a small slow cooker (2- to 4-quart works best). The berries should still be frozen when they go in; no need to thaw.

Sprinkle the granulated sugar evenly over the top of the frozen strawberries. Do not stir yet; just let the sugar sit on top.

Drizzle the vanilla extract over the sugared strawberries.

Cover the slow cooker with the lid and set it to LOW.

Cook on LOW for 2 1/2 to 3 hours, until the strawberries are very soft and surrounded by a bright red syrup. About halfway through cooking, remove the lid carefully (watch for steam) and stir gently to help the sugar dissolve and the berries cook evenly, then replace the lid.

Once the berries are tender and the syrup has thickened slightly, turn off the slow cooker. If you prefer a smoother texture, lightly mash the strawberries with a potato masher or the back of a spoon right in the slow cooker. For a chunkier treat, just give them a gentle stir.

Let the mixture sit uncovered for about 10 to 15 minutes to cool and thicken a bit more. It will continue to thicken as it cools.

Serve the warm strawberry treat spooned over ice cream, cake, biscuits, or yogurt. If not serving right away, cool to room temperature, then transfer to clean containers and refrigerate.

To store, refrigerate leftovers in a covered container for up to 5 days. Reheat gently in the microwave or in the slow cooker on WARM before serving.

For a slightly tangier flavor, stir in 1 to 2 teaspoons of lemon juice along with the vanilla. If you like a richer sauce, add 1 tablespoon of butter at the very end and stir until melted and glossy. To turn this into more of a spoonable jam, leave the lid off for the last 30 minutes of cooking so extra moisture can evaporate, then mash the berries more thoroughly. For a cinnamon-kissed version that feels cozy in cooler weather, add 1/4 teaspoon ground cinnamon with the sugar. If you need it a bit thicker for topping cheesecake, mix 1 teaspoon cornstarch with 2 teaspoons cold water and stir it into the hot strawberries at the end, then cook on HIGH for 10 more minutes, stirring once. For a lower-sugar option, reduce the sugar to 1/4 cup, taste at the end, and add a little more if needed while the mixture is still warm. Food safety tips: Always start with clean hands, utensils, and a clean slow cooker insert. Keep the strawberries frozen until you’re ready to cook, and do not leave the finished dish at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a picnic). Refrigerate leftovers promptly in shallow containers so they cool quickly. Reheat only the amount you plan to serve, and discard any leftovers that have sat out too long or show signs of spoilage such as off smells, mold, or bubbling when cold.