This Strawberry Spoon Cake is a delightful and simple dessert, perfect for enjoying on a warm summer day with a scoop of vanilla ice cream. Its fluffy texture and jammy strawberry topping create an elegant yet rustic treat.
Strawberry season is truly magical! The vibrant, juicy strawberries are incredibly versatile. They’re fantastic in Strawberry Turnovers and make refreshing Strawberry Rhubarb Popsicles. Fresh strawberries are also irresistible in drinks like Korean Strawberry Milk and Tropical Summer Sangria.
If you’ve just picked fresh strawberries, check out our guide on What to Do with Fresh Picked Strawberries for some great ideas!
Why This Strawberry Spoon Cake Recipe Works
This Strawberry Spoon Cake recipe, featuring fresh berries and a simple cake base, is a delicious dessert that’s perfect year-round, but especially enjoyable in the summer.
- Easy Recipe: This recipe is great for beginner bakers, delivering impressive flavors with minimal effort.
- Simple Ingredients: The recipe uses a handful of pantry staples that you can find at any grocery store.
- Beautiful Dish: This cake is both tasty and visually appealing on its own, and even better when garnished with fresh mint and served with a scoop of vanilla ice cream!
Ingredient Notes for Strawberry Spoon Cake
- Flour: We use all-purpose flour in this recipe. However, almond flour or coconut flour can also be used as alternatives.
- Strawberries: Fresh strawberries are ideal, but frozen strawberries can be used straight from the freezer if needed.
- Butter: Unsalted butter is recommended. Melt the butter in the microwave until just melted, then let it cool slightly before adding it to the batter.
- Brown Sugar: Light brown sugar (also known as golden brown sugar) enhances the strawberry flavors beautifully.
- Milk: Any type of milk can be used: whole milk, 2% milk, 1% milk, or nonfat milk. Non-dairy milk options also work well.
- Baking Powder: This is the leavening agent that helps the cake rise. Note that this will not be a tall cake like a layer cake.
- Lemon Zest: Fresh lemon zest adds a bright citrus flavor and a touch of acidity to this summer dessert. You can also add a teaspoon of fresh lemon juice for an even brighter flavor.
- Vanilla: Use pure vanilla extract to add depth of flavor and a classic bakery aroma.
How to Make Strawberry Spoon Cake: Step-by-Step
A complete list of ingredients and detailed instructions are available in the printable recipe card at the end of this post.
Begin by preheating your oven to 350°F (175°C).
Grease an 8-inch square or round baking pan with butter, and then line it with parchment paper for easy removal.
- In a medium bowl, use the back of a fork to mash the strawberries and mix them with 1/3 cup of brown sugar. Set this mixture aside.
- In a large bowl, whisk together the melted butter, the remaining 1/3 cup of light brown sugar, milk, vanilla extract, and salt.
- Gently whisk in the flour, baking powder, and lemon zest until just combined, ensuring the batter is smooth.
- Pour the batter into the prepared baking pan, spreading evenly.
- Spoon the mashed strawberry mixture evenly over the top of the cake batter.
- Bake at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool at room temperature in the pan for about 5 minutes before serving.
Baking Tips and Recipe FAQs for Perfect Strawberry Spoon Cake
Why is it called a spoon cake?
Because you can enjoy warm spoonfuls of this delightful cake straight from the pan!
Can I freeze this strawberry cake?
Yes! Wrap the cake tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. It can be stored in the freezer for up to two months.
What’s the best way to store spoon cake?
Wrap the cake in plastic wrap and/or place it in an airtight container. It can be stored at room temperature for up to 3 days, or in the refrigerator for up to one week.
Delicious Serving Ideas for Strawberry Spoon Cake
A slice of strawberry spoon cake is even more delicious when served with a scoop of vanilla ice cream. For a dairy-free option, try serving it with your favorite dairy-free ice cream!
This simple dessert is a fantastic choice for a summery meal. Enjoy it after an al fresco dinner featuring other summer fruits, like Summer Berry Crostini and Fresh Fruit Salad. For the main course, consider serving a simple Lemon and Herb Grilled Salmon.
Wine Pairings with Strawberry Spoon Cake
If you’d like to enjoy a glass of wine with this strawberry dessert, consider pairing it with a sparkling wine. A sparkling brut rosé or a sweet sparkling Moscato wine would both complement the flavors beautifully.
Essential Kitchen Tools and Equipment for Strawberry Spoon Cake
Ready to make this recipe? Here’s a list of the kitchen tools and equipment you’ll need:
- Cake Pan: Use an 8-inch round or square cake pan.
- Parchment Paper: Parchment paper helps prevent the batter from sticking to the pan during baking.
- Mixing Bowls: You’ll need large mixing bowls for mixing the cake batter.
- Whisk: A good whisk is essential for combining the main ingredients smoothly.
- Spatula: Use a silicone spatula or wooden spoon to smooth out the top of the batter and scrape the sides of the bowl, ensuring all batter is transferred to the pan.
These essential tools will help you create the perfect Strawberry Spoon Cake.
Explore More Baking Recipes
- Earl Grey Lavender Cake
- Lemon Poppy Seed Cupcakes
- Strawberry Crinkle Cookies
- Blueberry Galette: An Easy Summer Dessert
Did you try this recipe? Don’t forget to leave a 5-star rating in the recipe card, and if you loved it, please leave a comment below. Thank you!
Strawberry Spoon Cake Recipe
5 from 1 vote
By Marlynn Schotland
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Servings: 6 servings
Pin
Print
This simple strawberry cake is easy to make and perfect for any summer meal and gathering.
Equipment
- 1 8-inch Cake Pan
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!
Email *
Ingredients
▢ ½ cup (1 stick) unsalted butter, melted and slightly cooled
▢ 1 cup hulled fresh strawberries
▢ ⅔ cup packed light brown sugar, divided
▢ ½ cup milk, at room temperature
▢ 1 teaspoon vanilla extract
▢ ½ teaspoon kosher salt
▢ 1 cup all-purpose flour
▢ 1 teaspoon baking powder
▢ 1 teaspoon lemon zest
Instructions
Pre-heat the oven to 350°F. Grease an 8″ round or square baking pan with butter, then line with parchment paper; set aside.
Using a fork, mash the strawberries and mix in with 1/3 cup brown sugar in a medium bowl; set aside.
In a large bowl, whisk together the melted butter, the remaining ⅓ cup light brown sugar, milk, vanilla, salt.
Then gently whisk in the flour, baking powder, and lemon zest until just combined and the batter is smooth.
Pour the batter into the prepared baking pan.
Spoon the mashed strawberries and the juices over the top of the batter.
Bake at 350°F for 30-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
Allow to cool at room temperature in the pan for 5 minutes.
Notes
Makes about 6 servings.
Bake time: I have found that this cake bakes nicely between 30 to 40 minutes, but depending on how much strawberry juice you get from the strawberries and your oven, you may find that the cake will be done sooner , somewhere between 25 and 30 minutes. You can check the cake at 25 minutes and adjust your time as needed.
Storage: Store in an airtight container or cover with plastic wrap and refrigerate for up to 4 days.
Substitutions: you can substitute any non-dairy, plant-based milk for regular milk.
Nutrition
Calories: 343kcal, Carbohydrates: 47g, Protein: 3g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 282mg, Potassium: 129mg, Fiber: 1g, Sugar: 30g, Vitamin A: 509IU, Vitamin C: 15mg, Calcium: 97mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?
Please leave a star rating and comment! Then snap a pic of your dish and share it on social media. Tag @UrbanBlissLife and #UrbanBlissLife!
Recipe adapted from New York Times Cooking.