Strawberry Spoon Cake Recipe
Introduction
Strawberry Spoon Cake is a simple, comforting dessert that highlights fresh or thawed berries with a tender, buttery cake base. It’s perfect for an easy weeknight treat or when you want a quick homemade dessert with minimal fuss.
Ingredients
- 1/2 cup (115 grams) unsalted butter (1 stick), melted, plus more for greasing
- 5 ounces (145 grams) frozen and thawed or fresh, hulled strawberries (about 1 cup)
- 2/3 cup (150 grams) packed light brown sugar
- 1/2 cup (120 milliliters) whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
- Vanilla ice cream, for serving
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit and grease an 8-inch baking dish, either square or round, with butter. Set it aside.
- Step 2: Mash the strawberries gently using your hands or the back of a fork to release their juices. Stir in 1/3 cup of the brown sugar and set aside.
- Step 3: In a medium bowl, whisk together the melted butter, the remaining 1/3 cup brown sugar, milk, and salt. Add the flour and baking powder, continuing to whisk until the batter is smooth.
- Step 4: Pour the batter into the greased baking dish and spread it evenly to the corners. Spoon the strawberry mixture with all its juices evenly over the top.
- Step 5: Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let cool for 3 to 5 minutes before serving.
- Step 6: Serve warm, ideally with a scoop of vanilla ice cream.
Tips & Variations
- Use fresh ripe strawberries during the summer for the best natural sweetness and flavor.
- For a more intense berry flavor, add a teaspoon of lemon zest to the batter.
- Substitute the strawberries with other berries like blueberries or raspberries for a different twist.
- To make it dairy-free, swap whole milk for almond or oat milk and use vegan butter.
Storage
Store any leftover cake covered in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving. The cake is best enjoyed warm and fresh.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh strawberries instead of frozen?
Yes, fresh strawberries work perfectly and may provide a fresher taste. Just hull and lightly mash them as directed.
Is it possible to make this cake gluten-free?
Absolutely. Substitute the all-purpose flour with a gluten-free flour blend that measures cup for cup to keep a similar texture.
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Strawberry Spoon Cake Recipe
- Total Time: 30-35 minutes
- Yield: 4 servings 1x
Description
This Strawberry Spoon Cake is a moist, tender dessert featuring a lightly sweetened buttery cake base topped with juicy strawberries. Baked quickly in a single dish, it’s an easy and delightful treat served best warm with a scoop of vanilla ice cream.
Ingredients
Cake Batter
- 1/2 cup (115 grams) unsalted butter (1 stick), melted, plus more for greasing
- 2/3 cup (150 grams) packed light brown sugar
- 1/2 cup (120 milliliters) whole milk, at room temperature
- 1/2 teaspoon kosher salt
- 1 cup (130 grams) all-purpose flour
- 1 teaspoon baking powder
Strawberry Topping
- 5 ounces (145 grams) frozen and thawed or fresh, hulled strawberries (about 1 cup)
To Serve
- Vanilla ice cream
Instructions
- Preheat and Prepare Baking Dish: Heat your oven to 350°F (175°C) and grease an 8-inch square or round baking dish with butter to prevent sticking. Set aside.
- Mash Strawberries: Using your hands or the back of a fork, mash the strawberries to release their juices. Stir in 1/3 cup of the brown sugar with the mashed berries and juices, then set this mixture aside.
- Make Cake Batter: In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, whole milk, and kosher salt until well combined. Add the all-purpose flour and baking powder, then whisk just until the batter is smooth without overmixing.
- Assemble and Bake: Pour the batter into the greased baking dish, spreading it evenly to the edges. Spoon the strawberry mixture, including all the juices, over the top of the batter. Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and Serve: Remove the cake from the oven and let it cool for 3 to 5 minutes. Spoon into bowls while warm and serve with a scoop of vanilla ice cream for a perfect dessert.
Notes
- You can use fresh or frozen strawberries; if frozen, thaw and drain any excess liquid before mashing.
- For a variation, add a teaspoon of vanilla extract to the batter for extra flavor.
- Ensure not to overmix the batter as it can make the cake dense instead of tender.
- Best served warm, the cake pairs wonderfully with ice cream or whipped cream.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Spoon Cake, quick dessert, easy cake recipe, fruit cake, simple baking
