Ultimate Guide to Strawberry Spoon Cake: A Delightful Summer Dessert
My aunt used to say, “The best desserts are the ones you can scoop and share.” This strawberry spoon cake is just that—soft, syrupy, and loaded with real berries. We’d eat it straight from the dish, still warm, with big spoons and bigger smiles. It’s perfect for those days when you want something simple, cozy, and irresistibly good. Try it tonight—you only need one bowl!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
Ingredients
Ingredients:
-
1 cup fresh strawberries, chopped
-
½ cup granulated sugar (divided)
-
½ cup all-purpose flour
-
½ tsp baking powder
-
Pinch of salt
-
½ cup milk
-
2 tbsp melted butter
-
½ tsp vanilla extract
Instructions
-
Preheat oven to 350°F (175°C). Lightly butter a small baking dish (like 8×8 or a deep pie dish).
-
In a bowl, combine strawberries with 2 tbsp of sugar. Let sit for 10 minutes to get juicy.
-
In another bowl, whisk flour, remaining sugar, baking powder, and salt.
-
Stir in milk, melted butter, and vanilla until smooth.
-
Pour batter into baking dish, then spoon strawberries and their juices evenly over the top.
-
Bake for 30–35 minutes, until the top is golden and a toothpick comes out clean in the center.
-
Serve warm—best with a scoop of vanilla ice cream or a drizzle of cream!
Notes
-
Let the strawberries sit in sugar—it brings out their natural syrup.
-
This cake is meant to be soft and moist—don’t overbake it!
-
Try mixing in a few blueberries or raspberries for a fun twist.
-
Store leftovers in the fridge and warm before serving.
Nutrition
- Calories: 220 kcal per serving
- Sugar: 20g
- Fat: 8g
- Carbohydrates: 34g
- Protein: 2g