Strawberry Spoon Cake Recipe

If you're looking to make an easy and delicious dessert that tastes like summer on a plate, this strawberry spoon cake recipe from recipe developer and registered dietitian Jaime Shelbert is just what you need. This cake is something like a cross between a cobbler and cake — perfect for enjoying on a summer day with a scoop of ice cream. And, it seems that Shelbert definitely agrees with that sentiment! "I like how quick and easy this is to assemble," Shelbert says. "It's a hit with everyone, especially served warm with ice cream."

This cake is really and truly easy to put together and would be a great dessert for everyone from a beginner to an expert pastry chef to make. You need less than an hour, some strawberries, and a handful of pantry staples, and you'll be well on your way to enjoying a strawberry spoon cake — let's dive right in to this recipe!

For this recipe, you'll need sugar, brown sugar, milk, melted butter, and vanilla extract. You'll also need flour, baking powder, and salt. And last but certainly not least, you'll need some hulled strawberries, AKA strawberries with the green stem and a bit of the core removed. If getting fresh strawberries is not an option for you, you can also use frozen strawberries.

Before you do anything else, preheat your oven to 350 F. Then, grease an 8-inch baking dish or pie dish.

Now, cut the strawberries in half and place them in a small mixing bowl. Mash the berries with a fork to release their juices, and then add the sugar. Mix the berries and sugar together, and set the bowl aside.

Now that you've made your strawberry filling, it's time to make the cake batter. Combine the melted butter, brown sugar, milk, and vanilla together in a medium-sized mixing bowl. Add the flour, baking powder, and salt to the wet ingredients, and stir everything together until it forms a thick batter. Pour the batter into the greased baking dish or pie dish, and spread it out to create an even layer.

Pour the strawberries and their juices onto the batter, spreading them out to cover the batter. Bake the cake for 25 to 30 minutes. You'll know that the cake is done when it's golden brown and a toothpick inserted in the center of the cake comes out clean. Once the cake has finished baking, remove it from the oven and let it cool for five minutes.

And that's it! All that's left to do is serve your strawberry spoon cake, topped with ice cream if that's what strikes your fancy. This dessert should last in the refrigerator for up to five days, but according to Shelbert, it's at its best right out of the oven. "This makes for an easy, no fuss dessert," Shelbert says. "It would be especially great in the summer when strawberries are in-season."