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Sometimes the best desserts are the simplest ones that let peak-season fruit shine. This strawberry spoon cake is a perfect example of simplicity done right. It's studded with jammy fresh strawberries and is just waiting to be added to your list of favorite strawberry recipes.
In this cake, fresh berries are tossed with sugar and lemon to draw out their juices, then spooned over a buttermilk batter that bakes up soft and golden. Melted butter creates lightly crisp edges, while the center stays moist and perfectly scoopable. True to its name, this cake isn’t meant to be sliced, but served straight from the pan with a spoon. Top each serving with vanilla ice cream or a dollop of whipped cream and let it melt right into the warm cake.
It's one of those magical summer dessert recipes that you'll keep coming back to year after year.
Can you use frozen strawberries in this cake?
Frozen strawberries tend to hold more liquid than fresh ones, making them a little unpredictable for a tender cake. Stick to fresh here; they’re so worth it!
How do you keep strawberries from sinking into the batter?
Strawberries usually sink into batter when it is too thin to support their weight, but that is not a concern with this recipe. The batter is thick enough to hold the fruit in place, and spooning the strawberries on top rather than mixing them in helps them stay near the surface as the cake bakes and sets. As they cook, the strawberries soften and turn jammy, while the batter rises gently around them, so they become fully integrated into the cake while still remaining visible on top.
Ingredients
- 1/2 cup (1 stick) salted butter, melted, plus more for the pan
- 1 cup thinly sliced strawberries (about 5 ounces)
- 2/3 cup plus 1 tablespoon packed light brown sugar
- 2 teaspoons lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)
- 1 cup all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 1/3 cup whole buttermilk, at room temperature
- 1 tsp. vanilla extract
- Vanilla ice cream or sweetened whipped cream, for serving
Directions
- Step 1Preheat the oven to 350°F. Butter an 8-inch round or square baking pan.
- Step 2In a medium bowl, toss together the strawberries with 1 tablespoon of the brown sugar, the lemon juice, and 1 teaspoon of the lemon zest. Allow to sit until the berries release some juice, 10 to 15 minutes.
- Step 3In a second medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the buttermilk, vanilla, butter, and the remaining ⅔ cup brown sugar and 1 teaspoon lemon zest. Gradually mix in the flour mixture until smooth.
- Step 4Spoon the batter into the prepared baking pan, spreading it in an even layer. Use a slotted spoon to spoon the strawberries over the top of the batter. Drizzle with about 2 teaspoons of the macerated strawberry juice. Bake until golden, set, and a toothpick inserted in the center comes out clean, 30 to 35 minutes. It should still be a bit soft and moist in the middle, with the corners of the cake starting to pull away from the edge of the pan.
- Step 5Serve the spoon cake warm with ice cream or sweetened whipped cream.
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