The Only Strawberry Cake You Need This Season: An Effortless Spoonful of Sunshine

When strawberries are at their peak, bursting with sweetness and vibrant color, there’s one dessert that perfectly captures their essence with minimal fuss: Strawberry Spoon Cake. Forget complicated layers and finicky frosting; this cake is all about showcasing those beautiful berries in the simplest, most delightful way. It’s so easy, so tender, and so utterly delicious, you’ll find yourself making it on repeat every summer.

Moving from the city to the countryside brought unexpected joys – fresh air, stunning mountain vistas, and a blissful absence of traffic. But perhaps the most delicious discovery was this humble yet extraordinary strawberry spoon cake. It’s the kind of dessert that feels like a warm hug, perfect for sharing with loved ones, whether at a casual family gathering or a lively pool party.

This cake is designed for ease. Fresh strawberries are folded into a soft, tender batter, transforming into sweet, jammy pockets as it bakes. Served warm and scooped directly from the pan, it’s a dessert that encourages a relaxed, communal experience. Noneed for perfect slices here – just grab a spoon and dig in!

Why You’ll Love This Recipe

• Effortlessly Easy: Say goodbye to complex techniques and fancy equipment. This recipe is straightforward and perfect for bakers of all levels.
• Celebrates Fresh Strawberries: It truly lets the natural sweetness and flavor of seasonal strawberries shine.
• Incredibly Tender Texture: The cake is wonderfully soft, providing the perfect contrast to the warm, jammy berries.
• Served Warm & Comforting: Enjoyed straight from the oven with a scoop of melting ice cream, it’s the ultimate comfort dessert.
• Crowd-Pleaser: This cake has a proven track record of disappearing quickly, with everyone coming back for more!

Ingredients

• Cooking spray, for the cake pan
• 10 ounces strawberries, hulled and quartered (about 2 cups)
• 1 lemon, zested and juiced
• 1 stick (113g) salted butter, melted (see Pro Tips)
• ½ cup (100g) plus 1 tablespoon sugar, divided
• ⅓ cup buttermilk
• 1 cup (125g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• Vanilla ice cream, for serving

Step-by-Step Instructions

1. Prepare for Baking: Preheat your oven to 350°F (175°C). Position an oven rack in the center. Lightly grease an 8-inch cake pan with cooking spray and set aside.
2. Sweeten the Strawberries: In a small bowl, combine the quartered strawberries, the zest and juice of the lemon, and 1 tablespoon of the sugar. Stir gently and set this aside while you prepare the batter.
3. Make the Batter: In a medium bowl, combine the melted butter and the remaining ½ cup sugar using a rubber spatula. Stir until well combined.
4. Add Wet and Dry: To the butter and sugar mixture, add the buttermilk, all-purpose flour, baking powder, and baking soda. Stir gently until just combined. Be careful not to overmix.
5. Assemble the Cake: Pour the batter into the prepared cake pan, spreading it into an even layer. Spoon the strawberry mixture, including any accumulated juices, evenly over the top of the batter. Do not push the strawberries down into the batter.
6. Bake to Golden Perfection: Bake for 35 to 40 minutes, or until the top and edges of the cake are golden brown. The strawberry juices in the center may still be bubbling slightly – this is perfectly normal and they will thicken as the cake cools.
7. Cool Slightly and Serve: Let the cake cool on a wire rack for about 5 minutes before serving. Scoop the warm cake directly from the pan into bowls and serve immediately with generous scoops of vanilla ice cream.

You Must Know

• Don’t Discard Strawberry Juices: If your strawberries release a lot of liquid after sitting with the lemon and sugar, be sure to add all of those delicious juices to the cake batter. They will create a wonderful, syrupy bottom layer as the cake bakes.
• Lemon is Key: The lemon zest and juice are crucial! The acidity brightens the strawberry flavor and helps them maintain their vibrant red color during baking.

Make Ahead and Storage

This cake is best enjoyed warm and fresh from the oven. However, you can store leftovers tightly covered with plastic wrap in the refrigerator for up to 2 days. To reheat, simply microwave individual portions for 20 to 30 seconds until warm.

Seasonal Variations

While this recipe is a celebration of fresh strawberries, its simple structure makes it incredibly versatile. Feel free to experiment with other seasonal fruits! Equal amounts of the following would work beautifully:

• Blackberries
• Raspberries
• Sliced plums
• Sliced peaches
• Sliced nectarines

Simply substitute the strawberries with your fruit of choice and follow the same method.

Serving Suggestions

The classic pairing for warm strawberry spoon cake is a generous scoop of vanilla ice cream, allowing it to melt slightly into the warm cake and jammy berries. Other delicious serving options include:

• A dollop of fresh whipped cream
• A drizzle of balsamic glaze for a sophisticated twist
• A sprinkle of fresh mint leaves for brightness

No-Bake Alternative

While this specific recipe requires baking, a no-bake alternative to capture similar flavors could involve layering fresh strawberries macerated with sugar and lemon juice with crumbled shortcake or a no-bake cheesecake filling. However, the unique tender, baked texture of this spoon cake cannot be replicated without the oven.

Pro Tips

• Salted vs. Unsalted Butter: The recipe calls for salted butter. If you only have unsalted, add ¼ teaspoon of table salt or ½ teaspoon of kosher salt to the dry ingredients.
• Don’t Overmix: For a tender cake, mix the batter until just combined. Overmixing can develop the gluten in the flour, resulting in a tougher cake.
• Lemon Zesting & Juicing: Use a microplane for the finest lemon zest. When juicing, roll the lemon on the counter with a little pressure before cutting it in half to get the most juice.
• Visual Don’t Matter (Always!): If using thawed frozen strawberries, they might sink to the bottom of the cake. Don’t worry about the appearance; the cake will still be incredibly delicious.

Frequently Asked Questions

Q: Can I use frozen strawberries? A: Yes, you can use frozen strawberries, but make sure they are fully thawed and drained before using.

Q: Do I have to use lemon? A: Yes, lemon is highly recommended as it enhances the strawberry flavor and helps preserve their color during baking.

Q: Can I add other flavorings to the batter? A: While the recipe is perfect as is, you could experiment with a pinch of cinnamon, vanilla extract, or cardamom in the batter if you like.

Q: How do I know when the cake is done? A: The cake is done when the top and edges are golden brown and a toothpick inserted into the cake portion (avoiding the berries) comes out clean. The berry sections will still be bubbly.

Q: Can I make this in a different size pan? A: An 8-inch cake pan is recommended for this recipe. Using a different size may affect the baking time.

Get ready to fall in love with the simplicity and deliciousness of this Strawberry Spoon Cake. It’s a true taste of summer in every warm, jammy spoonful.

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