Strawberry Crisp

This is like Dump Cake, but I don't use canned pie filling.

1 bag frozen strawberries (whole or sliced—your preference)
2 Tbsp water
½ cup sugar
2 Tbsp cornstarch
1 tsp vanilla
¼ tsp almond extract (optional)
1 box French vanilla cake mix
2 sticks butter


Put strawberries, water, sugar, and cornstarch into saucepan. Cook and stir until boiling.
Add extracts. Remove from heat and cool slightly.
Spray 9 X 13-inch cake pan with cooking spray. Add strawberry mixture. Sprinkle cake mix on top. Cover with slices of butter. Bake at 350 degrees for 30 minutes.
Serve with ice cream.