Description
This Easy Strawberry Spoon Cake is a delightful and simple dessert featuring a moist, buttery cake topped with juicy, sweet strawberries and a dollop of strawberry jam. Perfect for warm weather, it combines the freshness of macerated strawberries with a tender cake base, baked to a jammy perfection and served warm with optional ice cream or whipped cream.
Ingredients
Strawberries
- 2 cups halved or quartered strawberries
- 1/4 cup brown sugar (for macerating strawberries)
Cake Batter
- 3/4 cup brown sugar (divided: 1/4 cup for strawberries, 1/2 cup for batter)
- 1 stick (8 tablespoons) salted butter, melted and lightly browned
- 1 egg, at room temperature
- 1 cup buttermilk (or whole milk as substitute)
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose or white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
Topping
- 1/3 cup strawberry jam
Instructions
- Macerate Strawberries: In a bowl, toss the 2 cups of halved or quartered strawberries with 1/4 cup of brown sugar. Let them sit for 10 minutes to release their natural juices, creating a juicy, sweet topping.
- Prepare Baking Dish and Oven: Preheat your oven to 350°F (175°C). Butter a 10 to 12-inch baking dish thoroughly to prevent sticking.
- Mix Batter: In a separate bowl, vigorously whisk together the melted and lightly browned butter, the remaining 1/2 cup of brown sugar, the egg, buttermilk (or whole milk), and vanilla extract until combined. Gradually add the flour, baking powder, and salt, mixing until you have a smooth batter.
- Assemble Cake: Pour the batter into the prepared baking dish. Spoon the macerated strawberries evenly over the batter, then carefully spoon all the released juices on top as well. Add small spoonfuls of strawberry jam scattered on top, but do not stir it in; this will create pockets of jam throughout.
- Bake: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. The cake is done when it is set around the edges but still jammy and soft in the center.
- Rest and Serve: Remove the cake from the oven and let it sit for 5 minutes to set slightly. Serve warm by spooning portions into bowls, making sure to include the strawberry juices. This cake pairs wonderfully with ice cream or whipped cream for extra indulgence.
Notes
- For best results, use fresh, ripe strawberries for maximum sweetness and flavor.
- If buttermilk is not available, whole milk is an acceptable substitute, but buttermilk will add a subtle tang and tenderness to the cake.
- Butter the baking dish well to prevent sticking and to help create a nice crust on the edges.
- The jam dollops create sweet bursts in the cake; avoid mixing them in to retain this texture contrast.
- Serve the cake warm for optimal flavor and texture; leftovers can be gently reheated.
