Name: Strawberry Spoon Cake
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 8
Cuisine: American
Ingredients: Cooking spray, for the cake pan; 10 ounces strawberries, hulled and quartered (about 2 cups); 1 lemon, zested and juiced; 1 stick (113g) salted butter, melted (see Recipe Note); 1/2 cup (100g) plus 1 tablespoon sugar, divided; 1/3 cup buttermilk; 1 cup (125g) all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; Vanilla ice cream, for serving

Strawberry Spoon Cake

Strawberry spoon cake is a soft cake dotted with fresh strawberries that get jammy when baked. It’s the only cake I want when strawberries are in season.

45 min total 10 min prep 35 min cook 8 223 cal

Instructions

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1 Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.
2 Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.
3 In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining 1/2 cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.
4 Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.
5 Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven. Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream. How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again. Love the recipe? Leave us stars and a comment below!