It’s strawberry season! I love fresh strawberries this time of year. They are so sweet and gorgeous. I’ve made a few strawberry recipes over the years, so this year I wanted to try something new. I had never heard of spoon cake or spoon bread before so I decided to try a strawberry spoon bread recipe.
What is Spoon Cake or Spoon Bread?
This strawberrry spoon cake reminds me of strawberry shortcake but with the berries baked right in. The flavors mimic so closely a strawberry shortcake, that’s the comparison I can make. Unlike this recipe, spoon bread is a lot more like cornbread, and made with cornmeal. Spoon bread tends to be savory. Some people also consider spoon cake and pudding cake to be similar. Whatever name you use, this cake is too good not to try!
Strawberry Cake with Fresh Strawberries
There are tons of other great recipes that incorporate strawberries. One of my very favorites is this orange pound cake with fresh strawberries on the side. These strawberry lemonade cookies are also a major hit in my house. If you’re looking for more uses for strawberries, click here. This strawberry spoon cake is seriously so easy to make and so delicous. If you’re looking for a quick dessert to serve at your next meal or gathering, this is the one you should try! It’s so quick and such a crowd-pleaser!
Strawberry Spoon Cake Recipe
½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
⅔ cup/150 grams packed light brown sugar
½ cup/120 milliliters whole milk, at room temperature
½ teaspoon kosher salt
1 cup/130 grams all-purpose flour
1 teaspoon baking powder
Vanilla ice cream, for serving
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter to the greased baking dish, and spread evenly into corners.
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 25 to 30 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream or whipped cream. Also tastes great at room temperature!