Easy Strawberry Spoon Cake is a simple, old-fashioned dessert that pairs a soft, buttery cake with sweet, juicy strawberries. As it bakes, the fruit creates a light, jammy topping while the cake stays tender and moist underneath. Finished with a scoop of vanilla ice cream, this easy dessert is perfect for spring and summer gatherings or a cozy weeknight treat.
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Why This Recipe Works
- This Easy Strawberry Spoon Cake combines a soft, buttery cake with juicy strawberries and a touch of fresh lemon.
- The berries bake right on top of the batter, creating pockets of sweet fruit and a tender, spoonable texture.
- It requires only a handful of simple ingredients and comes together without a mixer, making it an easy dessert for strawberry season or any time a warm, fruit-filled cake sounds good.
- Serve it straight from the baking dish with a scoop of vanilla ice cream for a simple dessert that's especially delicious while still warm.
INGREDIENTS
See the recipe card for exact measurements.
Ingredient Notes
Strawberries: Six ounces of fresh or thawed frozen strawberries provide plenty of fruit without overwhelming the cake batter. Lightly mash them to release their juices while leaving some small pieces intact.
Light brown sugar: Brown sugar adds sweetness, moisture, and a subtle caramel flavor to both the strawberries and the cake.
Lemon juice and zest: A small amount of fresh lemon brightens the strawberries and balances the sweetness without giving the cake a strong lemon flavor.
Whole milk: Whole milk contributes to the cake's soft, tender texture. For best results, bring it to room temperature before mixing.
Butter: Melted unsalted butter gives the cake richness and makes the batter especially easy to prepare-no mixer or creaming is required.
Step-by-Step Photo Instructions
- Use a fork to core and mash the strawberries.
- Add ⅓ cup of the brown sugar and stir to mix. Set aside.
- In a mixing bowl, whisk the melted butter, remaining ⅓ cup brown sugar, whole milk, lemon zest, and salt.
- Add the flour and baking powder. Stir to combine but don't over mix.
- Pour batter into prepared pan and level it out.
- Pour the strawberries and juice on top.
- Sprinkle with coarse sugar if desired.
- Bake at 350°F for 25-30 minutes. Serve warm.
Pro tipS
- Don't overmix the batter. Whisk only until the flour is incorporated and the batter is smooth.
- Be sure to spoon all of the strawberry juices over the batter. The sweet juices are an important part of the cake's soft, spoonable texture.
- Use a light hand when mashing the berries. Some visible pieces of strawberry make the finished cake more appealing and add texture.
- Watch the cake closely toward the end of the baking time. It is ready when the cake is set and a toothpick inserted into a cakey area comes out without wet batter.
- Allow the cake to rest for a few minutes before serving. This gives the hot fruit juices a chance to settle slightly while keeping the cake warm.
Substitutions/variations
- Other berries: Raspberries, blackberries, blueberries, or a combination of berries can be substituted for some or all of the strawberries.
- Citrus: Orange zest and a small amount of orange juice can replace the lemon for a sweeter citrus flavor.
- Milk: Two-percent milk can be used in place of whole milk, although the cake may be slightly less rich.
- Spices: Add a small pinch of cinnamon or cardamom to the batter for a warm flavor variation.
Serving Suggestions
- Serve Strawberry Spoon Cake warm, spooned into shallow bowls with a scoop of vanilla ice cream. Whipped cream or lightly sweetened crème fraîche would also pair well with the warm strawberries.
- For a simple finish, dust the cake lightly with powdered sugar just before serving.
Storage
Store leftover Strawberry Spoon Cake covered in the refrigerator for up to 3 days.
Individual servings can be gently reheated in the microwave until just warm. For the best texture, avoid overheating, which can make the cake tough.
The cake is best enjoyed freshly baked and is not recommended for freezing, as the strawberries may release additional moisture when thawed.
Grocery Budget Rating
Budget Rating: Frugal
Fresh strawberries are the biggest expense in this recipe, but the remaining ingredients are pantry and refrigerator staples that many home cooks already have on hand. Because it serves four, Strawberry Spoon Cake is an affordable way to enjoy a homemade dessert during strawberry season.
For the best value, buy strawberries when they're in season or use frozen strawberries, which often cost less and work just as well in this recipe.
Equipment
- 8-inch square or round baking dish
- Two medium mixing bowls
- Whisk
- Fork or potato masher
- Rubber or silicone spatula
- Measuring cups and spoons
- Kitchen scale, optional
Ingredients
- ½ cup unsalted butter, melted, (115 grams) plus additional butter for greasing the baking dish
- 6 ounces fresh strawberries, (170 grams) hulled, or frozen strawberries, thawed (about 1 ¼ cup)
- ⅔ cup ( packed light brown sugar,150 grams) divided
- 1 teaspoon fresh lemon juice
- 1 teaspoon lemon zest ,finely grated
- ½ cup whole milk, (120 milliliters) ,at room temperature
- ½ teaspoon kosher salt
- 1 cup all-purpose flour, (130 grams)
- 1 teaspoon baking powder
- Vanilla ice cream ,for serving
- Coarse sugar ,if desired
Instructions
- Preheat the oven to 350°F. Lightly butter an 8-inch square or round baking dish and set aside.
- Place the strawberries in a medium bowl and crush them with a fork or your hands until broken down and juicy. Stir in ⅓ cup of the brown sugar and the lemon juice. Set aside while you prepare the batter.
- In a separate mixing bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, whole milk, lemon zest, and salt until well combined.
- Add the flour and baking powder to the wet ingredients. Whisk just until the flour is incorporated and the batter is smooth, taking care not to overmix.
- Pour the batter into the prepared baking dish and spread it into an even layer. The batter will form a relatively shallow layer.
- Spoon the crushed strawberries and all their accumulated juices evenly over the batter. Sprinkle the top with coarse sugar if desired.
- Bake for 25 to 30 minutes, or until the cake is set and a toothpick inserted near the center comes out without wet batter.
- Allow the cake to cool for 3 to 5 minutes before serving. Spoon the warm cake into bowls and serve with vanilla ice cream, if desired.
Notes
Nutrition
If you like this strawberry cake recipe just wait until you try our Strawberry Lemonade Pound Cake!
FAQS
Yes. Thaw the strawberries completely before using them, and include any juices released during thawing. They work just as well as fresh strawberries in this recipe.
A spoon cake has a soft, tender texture that is meant to be scooped and served with a spoon rather than sliced into neat pieces like a traditional cake.
You can bake the cake a few hours in advance and reheat individual servings before serving. It is best enjoyed warm, when the cake is at its most tender.
Vanilla ice cream is the classic choice, but freshly whipped cream, crème fraîche, or a dollop of lightly sweetened Greek yogurt are all delicious options.
The cake is ready when the center is set and a toothpick inserted into the cake portion comes out clean or with a few moist crumbs. Avoid testing directly in the strawberry topping.
Yes. This recipe also works well with raspberries, blueberries, blackberries, peaches, or a combination of summer berries.
Cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days. Reheat gently in the microwave before serving.
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