This delightful recipe for Strawberry Spoon Cake is a perfect treat to sweeten your afternoon. Imagine a soft and tender cake that you don’t need a knife to serve it – just a spoon will do. This charming dessert combines fresh strawberries’ juicy sweetness with a homemade cake’s comforting warmth, creating a symphony of flavors that will make your taste buds sing.

Strawberry Spoon Cake

If you’re looking for more ideas on what to do with fresh strawberries, Creamy Strawberry Salad Dressing and What to Do with Leftover Strawberry Stems will help get you started.

As the cake bakes, the strawberries release their fragrant juices, which mingle with the batter to create a luscious, almost pudding-like consistency. Serve it warm, with a dollop of whipped cream or a scoop of vanilla ice cream, and you’ll have a dessert that feels like a hug in a bowl.

Whether you’re hosting a gathering or enjoying a quiet evening at home, this Strawberry Spoon Cake will surely bring a touch of cozy sweetness to your day.

Creating a Cozy Life

Since you found this recipe for Strawberry Spoon Cake, I’m guessing you love all things cozy living. I created a Facebook group called Creating a Cozy Life with over 185,000 like-minded souls.

It’s a group where we share recipes, photos of things that leave you in awe, and ideas on how to make your life a little bit more snug. Join here to be part of the virtual cozy cottage.

Ingredients to Gather

• Butter – imparts a rich, creamy flavor that beautifully complements the sweet tartness of the strawberries, creating a decadent indulgence with each spoonful.
• Strawberries – the juicy sweetness of strawberries infuses the spoon cake with vibrant fruity flavor and a burst of summer freshness.
• Light Brown Sugar – adds a subtle caramel-like sweetness, enhancing the depth of flavor and creating a tender texture.
• Milk – contributes to its moist and tender crumb while enriching the batter with a creamy undertone that complements the sweetness of the strawberries.
• Flour – acts as a sturdy foundation, binding together the other ingredients to create a light and fluffy texture.
• Baking Powder – magical leavening agent, ensuring a light and airy texture.
• Kosher Salt – enhances the flavors, subtly balancing the ingredients.
• Vanilla Ice Cream or Whipped Cream – a dollop of vanilla ice cream or whipped cream atop a warm slice of strawberry spoon cake adds a luxurious finishing touch.

Ingredients

1/2 cup butter (1 stick), melted, plus more for greasing pan

1 cup chopped strawberries

2/3 cup packed light brown sugar

1/2 cup milk, at room temperature

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon kosher salt

Vanilla Ice Cream or Whipped Cream (for serving)

Directions

1. Preheat oven to 350 degrees.

2. Grease an 8″ x 8″baking dish with butter. You can use a round or square pan. Set aside.

3. Mash the strawberries to release all their juices and stir in 1/3 cup of the brown sugar (reserve the rest for another step). Set aside.

4. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and kosher salt until thoroughly blended. Then add the flour and baking powder and continue whisking until the batter is smooth. (Don’t over mix.)

5. Transfer the batter to the greased baking dish, spreading it evenly to each corner. It will look like there isn’t much batter.

6. Spoon the strawberry mixture and all the juices on top of the cake batter.

7. Place in the oven and bake for 25 minutes or until a toothpick comes out clean in the center.

8. Remove the cake from the oven and cool for 5 minutes before spooning it into bowls. Serve with ice cream or whipped cream.

Tips for Making Strawberry Cake

• You can use any other type of berry in place of the strawberries.
• A little splash of vanilla to the strawberry mixture would make a fun addition.
• If you’re using frozen strawberries, discard the liquid after they thaw. Then mash the berries and save the juices for the cake.
• You can add a splash of brandy to the strawberries for a boozy twist.

Storage

Cover the cake pan with plastic wrap or lid. It will last in the refrigerator for up to two days. It tastes best warm, so reheat before serving.

I found this recipe in the New York Times. It was perfect the way it was.

Let me know in the comments if you tried the recipe for Strawberry Spoon Cake and how you liked it.

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Printable Strawberry Spoon Cake Recipe with Nutritional Information