Get the Recipe: Easy Strawberry Spoon Cake
Warm and buttery strawberry spoon cake, topped with fresh, macerated strawberries. Great comfort food!
Ingredients
- 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
Instructions
- 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 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.
Notes
Nutritional information does not include optional vanilla ice cream, for serving.
Tips!
- 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 them. 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 8x8-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.
Serving: 1 serving, Calories: 247 kcal, Carbohydrates: 33 g, Protein: 2 g, Fat: 12 g, Saturated Fat: 8 g, Cholesterol: 32 mg, Sodium: 160 mg, Potassium: 168 mg, Fiber: 1 g, Sugar: 20 g, Vitamin A: 379 IU, Vitamin C: 17 mg, Calcium: 70 mg, Iron: 1 mg
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