This Strawberry Spoon Cake is an easy strawberry dessert recipe that’s great to serve on a hot summer day with scoops of vanilla ice cream. The fluffy cake has a top layer of jammy strawberries, this is a delicious cake that is an elegant yet rustic dessert.
Strawberry season is simply magic! The bright, juicy strawberries are so good in Strawberry Turnovers and Strawberry Rhubarb Popsicles. Fresh strawberries are also irresistible when included in refreshing drinks, like Korean Strawberry Milk and Tropical Summer Sangria.
If you’re lucky enough to have just picked some fresh strawberries, be sure to read our food guide on What to Do with Fresh Picked Strawberries.
Jump to:
🌟 Why this recipe works
With fresh berries and a simple one-layer cake, this Strawberry Spoon Cake recipe is a delicious dessert all-year round, but especially in the summertime.
- Easy recipe – This is a great beginning baker recipe that delivers big flavors with minimal effort.
- Simple ingredients – The recipe uses a handful of pantry staples you can find in any grocery store.
- Beautiful dish – This is tasty and stunning on its own, but even better garnished with bright mint and served with scoopfuls of vanilla ice cream!
🛒 Ingredient notes
- Flour- I use all-purpose flour in this strawberry spoon cake recipe. However, you can use almond flour or coconut flour.
- Strawberries – Fresh strawberries are best, but you cal also use frozen strawberries straight out of the freezer.
- Butter – Use unsalted butter. You can melt the butter in the microwave just until it’s melted, and let it cool down slightly before adding it to the batter.
- Brown sugar – Light brown sugar (also labeled as golden brown sugar) enhances the flavors of the strawberries.
- Milk – you can use any milk you want in this recipe: whole milk, 2% milk, 1% milk, nonfat milk. Or use your favorite non-dairy milk.
- Baking powder – this is the leavening agent that helps it bake up. It won’t be a tall cake like a layer cake.
- Lemon zest – fresh lemon zest adds a bright citrus flavor and hit of acidity to this summer dessert. You can even add a teaspoon of fresh lemon juice if you want an even brighter flavor profile.
- Vanilla – use pure vanilla extract to add a depth of flavor and that classic bakery aroma.
✅ Step-by-step instructions
A full list of ingredients along with more detailed instructions can be found in the printable recipe card at the bottom of this post.
Start by pre-heating the oven to 350°F.
Grease an 8″ square or round pan with butter, then line with parchment paper.
- Using the back of a fork, mash the strawberries and mix in with 1/3 cup brown sugar in a medium bowl; set aside.
- In a large bowl, whisk together the melted butter, the remaining ⅓ cup light brown sugar, milk, vanilla, salt.
- Then gently whisk in the flour, baking powder, and lemon zest until just combined and the batter is smooth.
- Pour the batter into the prepared baking pan.
- Then spoon strawberries over the top of the cake batter.
- Bake at 350°F for 30-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at room temperature in the pan for 5 minutes.
👩🏻🍳 Baking tips and recipe FAQs
Because you can enjoy warm spoonfuls of this cake straight from the pan!
Yes! Wrap in plastic wrap and place in either a freezer bag or freezer-safe container and store in the freezer for up to two months.
Wrap in plastic wrap and/or place in an airtight container and store at room temperature for up to 3 days or in the refrigerator for up to one week.
🍽 Serving ideas
A slice of strawberry spoon cake is made even more delicious when served with a scoop of vanilla ice cream or Stracciatella Ice Cream. If you’re dairy-free, serve it with our fave Dairy-Free Chocolate Chip Ice Cream!
This simple dessert is a great option for a summery meal. Enjoy it after a dinner al fresco of other recipes that celebrate summer fruit, like Summer Berry Crostini and Fresh Fruit Salad. For the main course, serve a simple Lemon and Herb Grilled Salmon.
🍷 🥂 Wine pairings
If you want to enjoy a glass of wine with this strawberry dessert, opt for a sparkling wine. Either a sparkling brut rosé or a sweet sparkling Moscato wine.
🍳 Kitchen tools and equipment
Ready to make this recipe? Here are the kitchen tools and equipment you’ll need:
- Cake pan – use an 8″ round cake pan or square cake pan.
- Parchment paper – Parchment paper helps keep the batter from sticking to the pan as it bakes.
- Mixing bowls – You’ll need some large mixing bowls to mix the cake batter.
- Whisk – You’ll need a good whisk to mix together the main ingredients.
- Spatula – use this silicone spatula or wooden spoon to smooth out the top of the batter and scrape the side of the bowl to ensure all of the batter is poured into the pan.
Click the links in the paragraph above to buy my fave baking tools. Or visit my Amazon Shop below:
More baking recipes
Did you make this recipe? Don’t forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you really loved it, please leave a comment further down on the page. Thank you!
Strawberry Spoon Cake
Equipment
Ingredients
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1 cup hulled fresh strawberries
- ⅔ cup packed light brown sugar, divided
- ½ cup milk, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lemon zest
Instructions
- Pre-heat the oven to 350°F. Grease an 8" round or square baking pan with butter, then line with parchment paper; set aside.
- Using a fork, mash the strawberries and mix in with 1/3 cup brown sugar in a medium bowl; set aside.
- In a large bowl, whisk together the melted butter, the remaining ⅓ cup light brown sugar, milk, vanilla, salt.
- Then gently whisk in the flour, baking powder, and lemon zest until just combined and the batter is smooth.
- Pour the batter into the prepared baking pan.
- Spoon the mashed strawberries and the juices over the top of the batter.
- Bake at 350°F for 30-40 minutes, until a toothpick inserted into the center of the cake comes out clean.
- Allow to cool at room temperature in the pan for 5 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe adapted from New York Times Cooking.
