Strawberry Spoon Cake

Strawberry Spoon Cake with mint leaves and sliced strawberries as garnish on a white plate.

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5 from 1 vote

This simple strawberry cake is easy to make and perfect for any summer meal and gathering.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 343kcal

Author Marlynn Schotland

Equipment

1 8-inch Cake Pans

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 ⅓ 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