Name: Strawberry Spoon Cake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 6
Cuisine: American
Ingredients: 2 cups / 300 g / 10.5 oz strawberries; 1/4 cup / 50 g / 1.7 oz light brown sugar; 3 tbsp lemon juice; 1/2 cup / 100 g / 3.5 oz light brown sugar; 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted; 1 large egg; 1/4 cup / 60 ml / 2 fl oz whole milk; 1 tsp vanilla extract; 1/2 cup / 60 g / 2 oz all-purpose flour; 1/2 cup / 50 g / 1.7 oz almond flour; 1 tsp baking powder

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This strawberry spoon cake is sure to be the sweetest part of summer! It’s made with a fluffy, buttery cake batter topped with a sweet, juicy strawberry layer. You’re going to love this easy strawberry dessert!

What is spoon cake?

Spoon cake is a type of super, soft fluffy cake. The texture is so tender that you spoon it from the baking dish instead of cutting it into slices like a traditional cake. Make it today, and you’ll definitely fall in love!

The best strawberry spoon cake

I adore strawberry recipes, and this spoon cake recipe is so simple – the perfect dessert for a last-minute party, BBQ, or potluck. Or just whip it up to treat your family – they will love a bowlful with vanilla ice cream or whipped cream.

My family practically begs for it as soon as the weather starts heating up and fresh strawberries come into season. And I don’t mind because this spoon cake is not only scrumptious, but it’s also one of the easiest dessert recipes.

For more strawberry recipes, try strawberry cheesecake, strawberry lemonade pound cake, and strawberry blondies.

Ingredients

This strawberry spoon cake recipe is super easy and uses basic pantry staple ingredients. Check out the recipe card at the bottom of the post for specific measurements.

Strawberries: Juicy, in-season strawberries make this cake unforgettable. Rinse them, pat them gently dry, hull them, and cut large berries in half.
Lemon juice gives the berries a lovely, citrusy punch.
Brown sugar sweetens the strawberry topping and cake batter. Feel free to swap in granulated sugar if that’s what you have.
Melted butter: Place the cubed butter into a heat-resistant glass bowl, cover it with plastic wrap, and melt in the microwave in 30-second increments. I like to use salted butter. Of course, you can opt for unsalted butter and add a pinch of salt.
Egg: 1 large egg helps to bind the batter. Let it sit on the counter to come to room temperature before mixing the batter.
Milk: I recommend whole milk because of the fat content.
Vanilla extract helps to bring out the flavors.
All-purpose flour works best for this spoon cake.
Almond flour is responsible for the super soft, melt-in-your-mouth texture.
Baking powder is the leavening agent and gives the texture a nice rise.

Equipment

Pairing knife + cutting board to cut the strawberries.
Fork to soften the berries.
Whisk to stir the ingredients.
Mixing bowls to whip up the batter and macerate the fruit.
20-inch baking dish, which can be round or square.

How to make strawberry spoon cake

Take a few minutes to make this cake. The texture is absolutely perfect! If you enjoy a fluffy, tender cake and sweet strawberries, you’ll love this recipe. Ok, let’s get baking this berry spoon cake!

#1: Prep strawberries

Toss the strawberries, 1/4 cup brown sugar, and lemon juice in a medium bowl. Mash lightly with a fork or potato masher.
Set aside for 30 minutes until the berries are glossy and release juices.

#2: Mix batter

Whisk together 1/2 cup sugar, melted butter, egg, whole milk, and vanilla extract in a large mixing bowl.
Stir in the flour, almond flour, and baking powder until the batter is just combined and smooth.

#3: Assemble the spoon cake

Transfer the batter to the greased 8-inch round or square baking dish and smooth it into an even layer.
Spoon the macerated strawberries and berry juices over the top. The fruit should almost cover the batter with a few spots peeking through.

#4: Bake

Bake the cake in a preheated 400°F oven until puffed and golden brown, 30 to 35 minutes.
Take the cake out of the oven and serve warm. Plate it with whipped cream or a dollop of ice cream on top. Enjoy!

Variations

Once you know how to make strawberry spoon cake, it’s easy to switch up to create all kinds of flavor variations. Here are some ideas to try:

Pie filling: Instead of fresh berries, spoon 1 cup of strawberry pie filling over the cake before baking.
Swap the nuts: Try ground hazelnuts, walnuts, or pecans instead of almonds.
Almond extract: Add 1/4 to 1/2 teaspoon of almond extract to the batter for a hint of almond aroma.
Spices: Add extra warmth and season the batter with 1 teaspoon of ground cinnamon or pumpkin pie spice. A few tablespoons of chopped candied ginger deliciously complement the strawberries.
Chocolate: Add 2 tablespoons of cocoa powder to the batter to make chocolate strawberry spoon cake.

Can you use any berries to make spoon cake?

Pretty much! You can prepare the recipe with all kinds of different berries or mix and match berries. Try blueberries, raspberries, blackberries, pitted cherries, or huckleberries – it’s fun to experiment!

If using cranberries or lingonberries, omit the lemon juice and add more brown sugar to balance their tart flavor.

Serving suggestions

It’s tempting to eat strawberry spoon cake straight from the baking dish, but if you can resist, here are some ways to serve it:

Ice cream: Plop a scoop of vanilla ice cream on top. It’s so good when the cake is warm and the ice cream melts over it and creates a wonderful sauce.
Whipped cream: A spoonful of sweetened whipped cream or cool whip is also tasty!
Sauce: Drizzle caramel sauce or hot fudge sauce over the cake.
All the things: If you feel fancy, garnish each serving with ice cream, whipped cream, sliced fresh strawberries., and a sprig of fresh mint.

Storage instructions

How to store strawberry spoon cake

In an airtight container in the fridge, any leftover berry spoon cake you have will stay fresh for up to 3 days. The best part? The dessert reheats wonderfully in the microwave. We love heating up leftovers and eating them with vanilla ice cream.

Freeze strawberry spoon cake

Strawberry spoon cake will stay fresh in the freezer for up to 3 months. Just be sure to keep it in a freezer-friendly container to avoid freezer burn.

When you’re ready to eat it, let the frozen cake thaw in the refrigerator overnight. Then reheat in the oven at 350°F / 180°C / gas mark 4 for about 10 to 15 minutes.

Strawberry Spoon Cake Recipe

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Additional Time: 30 minutes

Total Time: 1 hour 15 minutes

This strawberry spoon cake is sure to be the sweetest part of summer! It's made with a fluffy, buttery cake batter topped with a sweet, juicy strawberry layer. You're going to love this easy strawberry dessert!

Ingredients

Strawberries

2 cups / 300 g / 10.5 oz strawberries
1/4 cup / 50 g / 1.7 oz light brown sugar
3 tbsp lemon juice

Cake Batter

1/2 cup / 100 g / 3.5 oz light brown sugar
1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted
1 large egg
1/4 cup / 60 ml / 2 fl oz whole milk
1 tsp vanilla extract
1/2 cup / 60 g / 2 oz all-purpose flour
1/2 cup / 50 g / 1.7 oz almond flour
1 tsp baking powder

Instructions

Prepare for baking. Adjust the rack in the center and preheat the oven to 400°F / 200°C / gas mark 6. Lightly grease an 8-inch / 20 cm round or square baking dish.
Prep strawberries. Toss the strawberries, 1/4 cup brown sugar, and lemon juice in a medium bowl. Mash lightly with a fork or potato masher. Set aside for 30 minutes until the berries are glossy and release juices.
Mix batter. Whisk together 1/2 cup sugar, melted butter, egg, whole milk, and vanilla extract in a large mixing bowl. Stir in the flour, almond flour, and baking powder until the batter is just combined and smooth.
Assemble the spoon cake. Transfer the batter to the prepared baking dish and smooth it into an even layer. Spoon the macerated strawberries and berry juices over the top. The fruit should almost cover the batter with a few spots peeking through.
Bake. Bake the cake until puffed and golden brown, 30 to 35 minutes.
Serve. Take the cake out of the oven and serve warm. Plate it with whipped cream or a dollop of ice cream on top. Enjoy!
Store. Keep leftovers tightly covered in the refrigerator and consume within 3 days.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 347Total Fat: 21gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 73mgSodium: 229mgCarbohydrates: 38gFiber: 2gSugar: 27gProtein: 5g

Reasons to love strawberry spoon cake

Strawberry scoop cake is always a hit when I make it – the recipe is a mainstay in my family favorites recipe file. Try it out, and I’m sure your family will love this delicious dessert, too.

Pantry staple ingredients: You can make this strawberry spoon cake recipe whenever you need a quick dessert because it requires only pantry items that you probably have on hand.
Easy to make: A handful of simple steps is music to my ears. If you’ve never made spoon cake, you’ll love how easy it is!
Delicious strawberry dessert: A saucy, sweet strawberry topping meets a fluffy, soft, scoopable cake – the perfect blend of delicious tastes and textures!

More fruit desserts

You can never have enough easy desserts, right? Well, this strawberry spoon cake recipe is one to keep up your sleeve, and here are a few other recipes you’ll need to try next. They are easy, delicious, and always a hit!