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Strawberry Spoon Cake Recipe

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★★★★★

4.5 from 55 reviews

Strawberry Spoon Cake is a deliciously moist and tender single-layer cake topped with juicy mashed strawberries and served warm with vanilla ice cream. This easy-to-make dessert is perfect for a quick treat and highlights the natural sweetness and freshness of strawberries baked right into a buttery cake base.

Ingredients

Scale

For the Cake:

  • 1/2 cup (115 grams) unsalted butter (1 stick), melted, plus more for greasing
  • 2/3 cup (150 grams) packed light brown sugar, divided
  • 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

For the Topping:

  • 5 ounces (145 grams) frozen and thawed or fresh, hulled strawberries (about 1 cup)

For Serving:

  • Vanilla ice cream

Instructions

  1. Prepare Oven and Baking Dish: Heat your oven to 350°F (175°C). Grease an 8-inch square or round baking dish with butter to prevent sticking, then set it aside.
  2. Mash Strawberries: Using your hands or the back of a fork, mash the strawberries thoroughly to release their juices. Stir in 1/3 cup of the brown sugar to the mashed berries and set this mixture aside to marinate and deepen the flavor.
  3. Make the Cake Batter: In a medium bowl, whisk together the melted butter, the remaining 1/3 cup of brown sugar, whole milk, and kosher salt. Gradually add the all-purpose flour and baking powder, whisking just until the batter becomes smooth and uniform in texture.
  4. Assemble: Pour the batter into the prepared baking dish and spread it evenly to the edges. Spoon the mashed strawberry mixture along with all the juices evenly over the top of the batter.
  5. Bake: Place the baking dish in the oven and bake for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating the cake is fully cooked.
  6. Cool and Serve: Remove the cake from the oven and let it cool for 3 to 5 minutes. Serve the cake warm, spooned into bowls, and top with a scoop of vanilla ice cream for a delightful contrast.

Notes

  • You can use fresh or thawed frozen strawberries for this recipe depending on availability.
  • Allow the cake to cool slightly before serving to help the strawberry juices set a bit for easier spooning.
  • This dessert is best enjoyed warm with a scoop of vanilla ice cream, but it can be served at room temperature as well.
  • To make this cake gluten free, substitute the all-purpose flour with a gluten-free flour blend.
  • Brown sugar enhances the caramel notes in the cake, but you can substitute with granulated sugar if preferred, adjusting sweetness to taste.

Keywords: Strawberry spoon cake, easy strawberry cake, quick berry dessert, baked strawberry cake, strawberry dessert with ice cream

Find it online: https://stirringwithstella.com/strawberry-spoon-cake-recipe/