Strawberry Spoon Cake

This is an easy dessert that is especially delicious with fresh strawberries. The cake batter is topped with sliced strawberries that bake into the cake, creating a sweet, jammy sauce that bakes into the tender cake.

5 from 12 votes

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Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: -6 Servings

Calories: 254kcal

Author: Pat Nyswonger

Ingredients

Strawberry Spoon Sauce

½ cup granulated sugar 100 grams
2 teaspoons cornstarch
2 cups sliced fresh strawberries
2 tablespoons lemon juice freshly squeezed
1-2 drops of liquid red food color optional

For the Cake

1 cup 120 grams all-purpose flour
½ teaspoon table salt
1 teaspoon baking powder
½ cup butter melted
½ cup sugar
1 egg lightly beaten with a fork
½ cup milk
1 teaspoon vanilla extract

Instructions

Heat the oven to 350°F. Grease a 1-½ quart baking dish or 8-inch cake pan. We used a 7-½ x 9-inch baking dish in the photos.

Make the Strawberry Spoon Sauce

Stir the sugar and cornstarch together in a bowl (this will distribute the cornstarch throughout the sugar and prevent clumps). Add the strawberries, lemon juice, and food coloring (if using).
Mash the strawberries lightly with a fork to release some of their juice, and stir to combine. Set aside (the berries will continue to macerate and release their juices while you make the cake batter.

Make The Cake

In a medium bowl, combine the flour, salt, and baking powder. Stir to combine.
In another bowl, whisk together the melted butter, sugar, egg, milk, and vanilla extract. Sift the flour mixture over the wet ingredients. Whisk just until combined.
Tip the batter into the prepared baking dish and spread evenly into the corners.
Spoon the strawberry sauce (along with the juices) over the top of the batter.
Transfer the cake to the oven and bake for 25 to 30 minutes.
Remove from oven and allow to cool slightly about 5 minutes. Spoon into bowls and serve each serving with a scoop of vanilla ice cream.

Notes

Slice the strawberries fairly thick so they will hold their shape during baking.
Frozen, thawed strawberries may be used in this recipe.
Allowing the sugar-coated strawberries to sit for 10-15 minutes will draw out the juices into a sweet syrupy sauce.

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