Strawberry Spoon Cake

By Jerrelle Guy

Published June 17, 2020

Strawberry Spoon Cake
Andrew Purcell for The New York Times. Food Stylist: Carrie Purcell.
Total Time
30 minutes, plus cooling
Rating
5(13,350)
Comments
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This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.

Featured in: Sweet, Tender and Studded With Strawberries

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Ingredients

Yield:4 servings
  • ½cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
  • 5ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
  • ⅔cup/150 grams packed light brown sugar
  • ½cup/120 milliliters whole milk, at room temperature
  • ½teaspoon kosher salt
  • 1cup/130 grams all-purpose flour
  • 1teaspoon baking powder
  • Vanilla ice cream, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.

  2. Step 2

    Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.

  3. Step 3

    In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.

  4. Step 4

    Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.

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Ratings

5 out of 5
13,350 user ratings
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Comments

Sara James

I ate this whole thing by myself. All of it.

Mary Alford

This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.

LittleBird

Bakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: "I ate this whole thing by myself. All of it." and Mary: "I love my baked goods with poisons." I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you.

Karen

I almost never bake but this recipe was rec'd by a friend who bakes, and she does this using peaches and blueberries. I cut up 3 fresh peaches.. about 1 & 1/8 cup of them. macerating with the 1/3 cp brown sugar resulted in a lot of syrup. After 35 minutes the middle of cake was still uncooked. Did all that syrup prevent it from baking. I may just put the whole thing back into a 325 oven for an hour, but as of now,this was a big FAIL.

hh

I have also made this with Red Haven peaches and it was delicious!

Barbara

Thank goodness for bakers.

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