This easy strawberry spoon cake is wonderfully moist and buttery and topped with macerated strawberries. Ready in just 30 minutes start to eating!

strawberry spoon cake in baking dish with ice cream

So many reasons to love this strawberry spoon cake!

This strawberry spoon cake is a favourite bake every strawberry season when I’m wanting a quick strawberry cake. I first discovered it on the NYT cooking site and it has been in regular rotation, ever since. It is one of the easiest and most satisfying strawberry dessert. Spoon cake is perfect comfort food!

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.

Did you know? Spoon cake gets its name from the way it is served – with a big spoon – to be able to grab some of the crispy edges and the soft, fruity centre with one spoonful. 

Ingredients and Substitutions

  • Strawberries – fresh strawberries will produce the best results. I haven’t tested this recipe with frozen then thawed strawberries.
  • Light brown sugar – you can use dark brown sugar if that’s all you have on hand
  • Unsalted butter – salted will also work, but reduce the added salt as noted in the recipe
  • Whole milk – this would be 3-3.5% b.f. milk, for best results, though 2% will work in a pinch. I haven’t tested this recipe with non-dairy alternatives though I suspect they would work fine.

Baker’s Notes

  • 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.
strawberry spoon cake in baking dish with ice cream

Top Tip

This spoon cake 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.

Want to save this recipe?

Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week!

Save Article

By submitting this form, you consent to receive emails from Seasons and Suppers.

strawberry spoon cake in baking dish with ice cream

Get the Recipe: Easy Strawberry Spoon Cake

Warm and buttery strawberry spoon cake, topped with fresh, macerated strawberries. Great comfort food!
5 stars from 10 ratings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 8 servings


  • 8 oz. strawberries, hulled, fresh
  • 1/3 cup (75 g) light brown sugar, packed
  • 1/2 cup (115 g) unsalted butter, melted
  • 1/2 cup (120 ml) whole milk, at room temperature
  • 1/2 teaspoon 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 (130 g) all-purpose flour
  • 1/3 cup (75 g) light brown sugar, packed
  • 1 teaspoon baking powder
  • Vanilla ice cream, for serving, optional


  • Preheat oven to 350F (regular bake/not fan assisted) and grease an 8-inch (square or round) baking dish. Set aside.
  • Place strawberries in a medium bowl. 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 mixing 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 8×8 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 8×8 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
Serving: 1serving, 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.