Strawberry Spoon Cake

This strawberry spoon cake is so-called because it’s made for the spoon. Soft, juicy, and perfect with ice cream, it’s a summer dessert you can’t miss.

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Course: Desserts

Cuisine: American

Keyword: strawberry spoon cake

Prep Time: 10

Cook Time: 20

Additional Time: 20

Total Time: 50

Servings:

Calories: 488kcal

Author: Louisa

Equipment

Ingredients

5 oz strawberries
2/3 cup brown sugar
1 cup all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup whole milk, room temperature
1/2 tsp salt
1 tsp baking powder
Extra melted butter for greasing the baking dish
Vanilla ice cream for serving

Instructions

Gather the ingredients for your strawberry spoon cake.
Grease your baking dish with butter and preheat the oven to 350°F.
Smash the strawberries with the back of a fork to release their juices. Add 1/3 cup brown sugar and stir until dissolved. Set aside.
In a separate bowl, whisk together the flour, melted butter, milk, salt, and the remaining brown sugar. Add the baking powder and mix until smooth.
Pour the batter into the prepared baking dish, then use a spatula to even out the surface.
Top the batter with the strawberry mixture and bake for 20 minutes.
Let cool for 5 minutes, then serve with a scoop of vanilla ice cream. Enjoy!

Notes

Your strawberry spoon cake is ready when the batter is golden brown, and the center stays set when you gently jiggle the pan.
You can also bake this strawberry mini cake in a cast iron skillet! It'll look beautiful and rustic, and the pan's heat retention will help give the cake's edges that perfect caramelized finish.
This berry spoon cake is best enjoyed the day you make it, but you can store it in an airtight container in the fridge for 2 to 3 days before the berries start to get quite mushy. If you prefer it warm, reheat it in the microwave for 20 to 30 seconds.

Nutrition