When I Brought This Strawberry Spoon Cake to a Get-Together, Everyone Had Seconds
Strawberry spoon cake is a soft cake dotted with fresh strawberries that get jammy when baked. It’s the only cake I want when strawberries are in season.
As a city girl from head to toe, I was reluctant about moving to the countryside. Ticks! Snakes! So many leaves to rake! I was sure I wouldn’t survive it. But I’ve come to appreciate the fresh air, beautiful mountain views, and zero traffic my new home has to offer. Moving here (the South) also introduced me to one of my favorite desserts: strawberry spoon cake.
It’s a soft cake dotted with fresh strawberries that get jammy when baked. You serve it warm, scooped with a spoon rather than slicing it. It’s also the easiest cake you can make that’s not from a box—no fussy ingredients, kitchen tools, or techniques needed.
Last weekend, my family was invited to a pool party hosted by new friends. I made two strawberry spoon cakes and brought them over with a big tub of vanilla ice cream. Everyone came back for seconds and some thirds, and in my heart, I know we’ll be lifelong friends.
My Tips for Making Strawberry Spoon Cake
- If your strawberries are extra juicy and release a lot of liquid while they sit with the lemon juice and sugar, don’t throw them out. Add the juices to the cake—it’ll settle to the bottom of the cake as it bakes, creating a delicious syrup on the bottom of the cake pan.
- Though I prefer fresh strawberries, you can use frozen. Make sure they’re fully thawed. If your strawberries are still very cold when you put the cake in the oven, they’ll sink to the bottom. Your cake won’t be a looker, but delicious all the same.
- The lemon is a non-negotiable. It enhances the flavor of the strawberries, and the acid in the juice keeps them bright red even after they’re cooked.
- I’m fully committed to making this cake only with strawberries because I’m loyal to them, but you could use equal amounts of blackberries, raspberries, plums, peaches, or nectarines.
- Again, I’m loyal to the recipe as is, but I suppose you could add spices to the batter, like cinnamon, vanilla, or cardamom, if your heart desires it.
Give Me All the Strawberry Desserts
Preheat the oven to 350°F.
Set the oven rack in the center. Grease an 8-inch cake pan with cooking spray and set it aside.
Prepare the strawberries:
Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl. Set aside.
Make the batter:
In a medium bowl, use a rubber spatula to stir together the melted butter and the remaining 1/2 cup sugar. Add the buttermilk, flour, baking powder, and baking soda and stir until combined.
Assemble the cake:
Scrape the batter into the prepared cake pan and spread it into an even layer. Spoon the strawberries and all of their juices evenly on top of the batter. Don't push the strawberries down.
Bake and serve:
Bake the cake for 35 to 40 minutes, until the top and edges are golden brown. The strawberry juices in the center of the cake will be bubbling, and that’s OK—they’ll thicken and become jammy after you pull the cake from the oven.
Cool the cake on your kitchen counter for about 5 minutes. Spoon the warm cake into bowls and serve with vanilla ice cream.
How to store leftovers: Tightly cover the cake pan with plastic wrap and refrigerate for up to 2 days. Reheat in the microwave for 20 to 30 seconds if you’d like to serve it warm again.
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