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
- ½ cup (100g) plus 1 tablespoon sugar, divided
- â…“ cup buttermilk
- 1 cup (125g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Vanilla ice cream, for serving
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Cool Slightly and Serve: Let the cake cool on your kitchen counter 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.
Notes
- If using unsalted butter, add ¼ teaspoon table salt or ½ teaspoon kosher salt to the dry ingredients.
- Don’t discard the juices released by the strawberries; add them to the cake for extra syrupy goodness at the bottom.
- Lemon is essential for brightening the strawberry flavor and maintaining their color.
- Avoid overmixing the batter for a tender cake.
- Best served warm, shortly after baking.
- Leftovers can be stored, covered, in the refrigerator for up to 2 days and reheated in the microwave.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, Southern
- Diet: Vegetarian
Keywords: Strawberry Spoon Cake, Easy Cake, Summer Dessert, Fresh Strawberry Recipe, Baked Berries, Simple Cake, Comfort Food, Spoon Cake, Quick Dessert, Buttermilk Cake, Seasonal Baking
