This easy, no-mixer required strawberry cake is wonderfully moist and buttery and topped with macerated strawberries. Ready in just 30 minutes start to eating!

strawberry spoon cake with ice cream and spoon

This recipe was the NYT Recipe of the Day last week and happened to arrived in my inbox at the precise time I was dealing with a quart of fresh strawberries that needed using.

This super easy strawberry cake (no mixer required!) was so delicious I just needed to spread the word as local Ontario strawberry season has just begun. Not only was it a perfect use for my strawberries, I could see how it could be delicious with other summer fruit as the season goes on, as well.


Here are the simple ingredients you will need for this cake …

  • Strawberries – fresh strawberries will produce the best results, but thawed frozen strawberries will work as well
  • Light brown sugar – dark will work if that’s all you have on hand
  • Unsalted butter – or salted will work, but reduce the added salt as noted in the recipe
  • Whole milk – for best results, though 2% will work in a pinch. I haven’t tested this recipe with non-dairy alternatives
  • Salt
  • All-purpose flour
  • Baking powder
  • Vanilla ice cream, for serving, optional

Step by Step Photos

brown sugar and smashed strawberries in bowl
Add brown sugar to smashed strawberries. Stir and let stand.

melted butter sugar and milk in bowl
Combine the melted butter, sugar and milk.

step 3 whisking wet ingredients
Whisk the mixture together well.

step 4 adding flour and baking soda
Add the flour and baking powder.

whisking spoon cake batter together
Whisk the mixture well, until smooth.

spoon cake batter spread into baking pan
Spread the batter into the baking dish and level the top.

strawberries after they have macerated
Stir the macerated strawberries after they have sat.

macerated strawberries spooned over batter
Spoon the macerated strawberries over-top of the batter and bake.


  • This is a great recipe to use up strawberries that are just slightly past their prime. As you will be smashing, macerating and baking them, you don’t need to start with perfect berries.
  • You just want to smash the strawberries, not mash then. Use the back of a fork to press down and flatten them, just until the juices are released, but the berries keep a bit of shape.
  • I used a smaller pan here (8.5 x 5.5-inch), which resulted in a thicker cake. You can use any pan that you have in that approximate range though, from an 8×8-inch round or square, to even a pie plate.
  • If you opt for the thicker cake in a smaller pan, note that it will take longer to cook through. Likewise, a larger pan and thinner cake will cook more quickly. Anywhere from 20 minutes to 35 minutes. Cook until a tester comes out clean. My smaller pan took about 35 minutes to bake.
  • This dessert is best enjoyed mixed, baked and enjoyed warm from the oven. It probably isn’t the best choice for making ahead. If you pop this one in the oven while you’re eating your main course, it will be ready to enjoy for dessert.
  • Serve this warm with some vanilla ice cream.

Top Tip

This recipe could easily be adapted for different fruits. Similar tender fruits such as apricots and peaches would work perfectly. I suspect raspberries and blueberries would work nicely. A harder fruit like apple may need a slight pre-cooking before topping. A mixture of fruits (think peach with blueberries or raspberries!), would also be great.

strawberry spoon cake with spoon

strawberry spoon cake with spoon

Get the Recipe: Quick and Easy Strawberry Spoon Cake

Warm and buttery cake, topped with strawberries. You can use fresh or frozen strawberries.
5 stars from 7 ratings
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Yield: 8 servings


  • 8 oz strawberries, hulled, fresh or frozen and thawed
  • 1/3 cup light brown sugar, packed, 75g
  • 1/2 cup unsalted butter, melted, 115g
  • 1/2 cup whole milk, at room temperature 120ml
  • 1/2 tsp coarse kosher salt, use 1/4 tsp if you used salted butter. For fine table salt use 1/4 tsp for unsalted butter or just a pinch for salted butter
  • 1 cup all-purpose flour, 130g
  • 1/3 cup light brown sugar, packed, 75g
  • 1 tsp baking powder
  • Vanilla ice cream, for serving, optional


  • Preheat oven to 350F and grease an 8-inch (square or round) baking dish. Set aside.
  • Using the back of a fork, mash the berries to release all their juices. Stir in 1/3 cup of the brown sugar. Set aside.
  • In a medium bowl, whisk together the melted butter, 1/3 cup brown sugar, milk and salt. Add the flour and baking powder and continue whisking just until the batter is smooth.
  • Transfer the batter to the greased baking dish, and spread evenly into corners. (It will be a think layer if using the 8x8 pan). Spoon the strawberries and all their juices over the top of the cake batter. *I like to kind of mound them up in the centre, leaving the outside edges bare.
  • Bake in preheated over for 20 to 35 minutes, or until a tester comes out clean when inserted into the cake near the centre (avoid poking through a strawberry). *An 8x8 pan will bake for a shorter time (20-25) minutes. A smaller pan, like I used will produce a thicker cake that will take longer to bake. Mine here took about 35 minutes to test clean.
  • Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.


Nutritional information does not include optional vanilla ice cream, for serving.
Cuisine: American, Canadian
Course: Dessert
Author: Jennifer
Calories: 247kcal, Carbohydrates: 33g, Protein: 2g, Fat: 12g, Saturated Fat: 8g, Cholesterol: 32mg, Sodium: 160mg, Potassium: 168mg, Fiber: 1g, Sugar: 20g, Vitamin A: 379IU, Vitamin C: 17mg, Calcium: 70mg, Iron: 1mg
Tried this recipe?Mention @seasonsandsuppers on Instagram or tag #seasonsandsuppers.

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