Easy Strawberry Spoon Cake Recipe

Introduction

This Easy Strawberry Spoon Cake is a delightful dessert that combines juicy macerated strawberries with a tender, buttery cake. It’s simple to prepare and perfect for serving warm with a scoop of ice cream or a dollop of whipped cream.

Ingredients

• 2 cups halved or quartered strawberries
• 3/4 cup brown sugar
• 1 stick (8 tablespoons) salted butter, melted and lightly browned
• 1 egg, at room temperature
• 1 cup buttermilk (or whole milk)
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose or white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/3 cup strawberry jam

Instructions

1. Step 1: Toss the strawberries with 1/4 cup of brown sugar in a bowl. Let them sit for 10 minutes to release their juices.
2. Step 2: Preheat the oven to 350°F and butter a 10-12 inch baking dish.
3. Step 3: In a separate bowl, whisk together the melted butter, remaining 1/2 cup brown sugar, egg, buttermilk (or milk), and vanilla extract.
4. Step 4: Add the flour, baking powder, and salt to the wet ingredients and mix until combined.
5. Step 5: Pour the batter into the prepared dish. Spoon the macerated strawberries over the top, then spoon out all the released juices over the batter as well.
6. Step 6: Add small spoonfuls of strawberry jam on top without stirring.
7. Step 7: Bake for 30 to 40 minutes until the edges are set and the center is jammy. Let the cake rest for 5 minutes.
8. Step 8: Serve warm by spooning portions into bowls, making sure to include the strawberry juices. Enjoy with ice cream or whipped cream if desired.

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• If you prefer a dairy-free option, substitute buttermilk with almond or oat milk mixed with a teaspoon of lemon juice.
• For a more textured cake, add a handful of chopped nuts or shredded coconut to the batter.
• Try swapping strawberry jam for raspberry or apricot jam to vary the flavor.

Storage

Store leftover spoon cake covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave until warm, or enjoy cold with cream or yogurt. The cake tends to soften as it sits, so fresh is best.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but be sure to thaw and drain them well to avoid excess liquid in the batter.

Is it possible to make this cake vegan?

You can try replacing the butter with a plant-based alternative, the egg with a flax or chia seed egg, and the buttermilk with a vegan milk plus lemon juice. The texture may vary slightly.

Easy Strawberry Spoon Cake Recipe

---

★★★★★

4.5 from 118 reviews

• Author: Luna
• Total Time: 50 minutes
• Yield: 6–8 servings 1x

Pin Recipe

Print Recipe

Description

This Easy Strawberry Spoon Cake is a moist, jammy dessert that combines fresh strawberries, brown sugar, and a tender buttermilk batter. Baked in a single dish and topped with strawberry jam, it offers a sweet and comforting treat that’s perfect for serving warm with ice cream or whipped cream.

---

Ingredients

Scale 1x2x3x

Strawberry Mixture

• 2 cups halved or quartered strawberries
• 1/4 cup brown sugar
• 1/3 cup strawberry jam

Batter

• 3/4 cup brown sugar (divided: 1/4 cup for strawberries, 1/2 cup for batter)
• 1 stick (8 tablespoons) salted butter, melted and lightly browned
• 1 egg, at room temperature
• 1 cup buttermilk (or whole milk as an alternative)
• 1 tablespoon vanilla extract
• 1 3/4 cups all-purpose or white whole wheat flour
• 2 teaspoons baking powder
• 1 teaspoon salt

---

Instructions

1. Macerate Strawberries: Toss the halved or quartered strawberries with 1/4 cup brown sugar in a bowl. Let them sit for 10 minutes to release their natural juices, which will add extra flavor and moisture to the cake.
2. Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C). Butter a 10-12 inch baking dish thoroughly to prevent sticking and to add richness.
3. Mix Batter Ingredients: In a separate bowl, whisk together the melted and lightly browned butter, remaining 1/2 cup brown sugar, the egg, buttermilk (or whole milk), and vanilla extract until smooth and well combined.
4. Add Dry Ingredients: Gradually fold in the all-purpose or white whole wheat flour, baking powder, and salt to the wet mixture. Stir just until combined to keep the batter tender.
5. Assemble Cake: Pour the batter evenly into the prepared baking dish. Spoon the macerated strawberries on top, including all the juices. Then, add small dollops of strawberry jam scattered over the berries and batter without stirring—it will create pockets of jammy sweetness.
6. Bake: Place the dish in the preheated oven and bake for 30 to 40 minutes. The cake is done when the edges are set and golden, and the center remains jammy and slightly soft.
7. Cool and Serve: Allow the cake to cool for about 5 minutes. Spoon portions into bowls, ensuring to include all the delicious strawberry juices. Serve warm, ideally topped with vanilla ice cream or whipped cream for extra indulgence.

Notes

• Using salted butter adds a nice balance to the sweetness, but if using unsalted butter, consider adding a pinch more salt.
• Whole wheat flour can be used as a healthier alternative to all-purpose flour without significantly altering texture.
• Letting the strawberries macerate releases juices that enhance the flavor and keep the cake moist.
• If buttermilk is not available, whole milk is a suitable substitute.
• This dessert is best served warm to fully enjoy the jammy texture and fresh berry flavor.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: strawberry cake, spoon cake, berry dessert, easy cake recipe, buttermilk cake, baked berry dessert