Easy Fresh Strawberry Spoon Cake Recipe Is Simply Irresistible (8 Ingredients, 35 Minutes) Cakes/Cupcakes Desserts Snacks Fruit Gluten-free Farm to Table Recipe Budget Recipes Southern Recipes

Isn't it interesting how the simplest recipes are very often the most delicious? That's exactly the case with this fresh strawberry spoon cake recipe. With just a handful of simple ingredients, this fresh and fruity strawberry spoon cake recipe is somewhere between a pie and a cobbler. It's so easy to make, and it's simply irresistible!

Picture ripe and juicy strawberries mashed in brown sugar then layered on top of a soft, buttery crust and baked until bubbling. Wow! And it tastes even better than it sounds. The sweet strawberry cake is the best way I've found to let summer's farm-to-table strawberries shine. So delightfully juicy, plus you get the health benefits of strawberries in every bite. The delicious buttermilk strawberry cake batter on the bottom offers some of the health benefits of buttermilk, too.

To make this mouth-watering strawberry cake recipe, here are the wholesome ingredients you'll need to gather: butter, fresh strawberries, light brown sugar, buttermilk, vanilla extract, kosher salt, flour (all-purpose or gluten-free) and baking powder. Mash the strawberries with brown sugar then let the mixture macerate while you whip up the batter. Spread the batter into a baking pan, scoop the macerated strawberries onto the batter then try to be patient as the sweet strawberry aroma fills your kitchen. Mmm!

Trust me when I say you should serve this irresistible strawberry spoon cake for dessert with a scoop of vanilla ice cream on top. It's absolutely amazing! And I know the recipe says it makes six servings, but I wouldn't blame you if you ate the whole thing by yourself. It's that good.

Cuisine: American / Southern
Prep Time: 10 minutes
Cook Time: 20 to 25 minutes (ovens vary)
Total Time: 30 to 35 minutes
Servings: 6

Ingredients

• 1/2 cup (1 stick) unsalted butter, melted, plus more to grease the pan if needed
• 1 1/4 cups fresh, ripe strawberries, sliced
• 2/3 cup light brown sugar (divided)
• 1/2 cup buttermilk, at room temperature
• 1 teaspoon vanilla extract
• 1/2 teaspoon kosher salt
• 1 cup flour (all-purpose or gluten-free flour)
• 1 teaspoon baking powder
• vanilla ice cream, for serving (optional)

Here's how to make it:

1. In a medium mixing bowl, add the strawberries.
2. Using a large fork or your clean hands, mash the berries until they become juicy and jammy. Add 1/3 cup brown sugar and stir to combine. Set aside.
3. In another medium mixing bowl, add the butter, remaining 1/3 cup brown sugar, buttermilk, vanilla extract and salt. Whisk to combine.
4. Add the flour and baking powder. Whisk until smooth.
5. Spread the batter into an 8-inch baking pan that's been greased with butter or that is a nonstick pan, ensuring that the dough is spread evenly into the corners/edges.
6. Stir the strawberry mixture then spread it on top of the cake batter, ensuring that all the fruit and juices are evenly distributed.
7. Bake in an oven that's been preheated to 350 degrees F until cooked through, golden and bubbling, about 20 to 25 minutes (cake should pass the toothpick test).
8. Remove and allow to cool for a few minutes before scooping into bowls. Top with vanilla ice cream, if desired, and serve.
9. Store leftover cake in an airtight container in the refrigerator and reheat in the microwave.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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