Strawberry Spoon Cake

Published June 17, 2020

Overview

A modern twist on an old-fashioned cobbler, this Strawberry Spoon Cake is a tender, fruity dessert that balances sweet and tart notes. With minimal effort and maximum flavor, it delivers a moist cake base infused with fresh strawberry goodness, topped with a juicy fruit layer, and is best enjoyed warm with a scoop of vanilla ice cream.

Prep & Cook Time

• Prep Time: 15 minutes

• Cook Time: 25 minutes

• Cooling Time: 5 minutes

• Total Time: 30 minutes (plus cooling)

Ingredients

• 115g (½ cup/1 stick) unsalted butter, melted (plus extra for greasing)

• 145g (5 oz) fresh or frozen strawberries, hulled (about 1 cup; fresh preferred for texture)

• 150g (⅔ cup) packed light brown sugar, divided

• 120ml (½ cup) whole milk, at room temperature

• 1.5g (½ teaspoon) kosher salt

• 130g (1 cup) all-purpose flour

• 5g (1 teaspoon) baking powder

• Vanilla ice cream, for serving

Instructions

Step 1: Prepare the Baking Dish

Preheat the oven to 350°F (175°C). Grease an 8-inch square or round baking dish with melted butter, ensuring all surfaces are coated. For a chewy crust, melt 1–2 tablespoons of butter directly in the dish while the oven preheats, swirling to coat the bottom and sides. Return the dish to the oven temporarily (or just leave it on the counter) to keep the butter warm.

Step 2: Prepare the Strawberry Filling

In a bowl, add the hulled strawberries. Gently mash with a fork or potato masher to release juices, leaving some texture (avoid pureeing entirely). Stir in ⅓ cup of brown sugar until combined. Set aside.

Step 3: Make the Cake Batter

In a medium bowl, whisk together the remaining ⅓ cup brown sugar, melted butter, milk, and salt until smooth. Add the flour and baking powder, then whisk just until combined (a few lumps are acceptable to keep the batter tender).

Step 4: Assemble & Bake

Pour the batter into the prepped baking dish, spreading it evenly. Gently spoon the strawberry mixture over the batter, ensuring even distribution. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean (with a few moist crumbs, not wet batter).

Step 5: Cool & Serve

Remove the cake from the oven and let it cool for 3–5 minutes. Using a spoon, portion the warm cake into bowls and serve immediately with a scoop of vanilla ice cream.

Pro Tips & Variations

• Crust Enhancement: Melt butter in the hot pan during preheating to create a caramelized, chewy crust.

• Fruit Versatility: Swap strawberries for peaches, blueberries, or blackberries. Use 1.5 cups of fruit for a more abundant filling.

• Texture Control: Avoid overmashing strawberries; reserve some texture for balanced moisture.

• Flavor Boost: Add 1 tsp almond extract to the batter or a pinch of lemon zest for brightness.

What Bakers Say

• "I ate this whole thing by myself. All of it." – A testament to its irresistible appeal.

• "Melting butter in the pan while preheating creates a chewy crust. Increase fruit to 1.5 cups for juiciness." – Classic cobbler inspiration.

• "Don’t skip the ice cream! Warm cake + cold ice cream is heavenly. My strawberry juices caramelized on the metal pan—next time, intentional pooling!" – Texture tip.

• "Baked with kids—it was out of this world! Add almond extract next time." – Family-friendly success.

"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." – A heartfelt reflection on comfort in baking.