Strawberry Spoon Cake
Published June 17, 2020
- Total Time
- 30 minutes, plus cooling
- Rating
- Comments
- Read comments
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Ingredients
- ½cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
- 5ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
- ⅔cup/150 grams packed light brown sugar
- ½cup/120 milliliters whole milk, at room temperature
- ½teaspoon kosher salt
- 1cup/130 grams all-purpose flour
- 1teaspoon baking powder
- Vanilla ice cream, for serving
Nutritional analysis per serving (4 servings)
529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
- Step 2
Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.
- Step 3
In a medium bowl, whisk together the melted butter, remaining ⅓ 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 (it’s not much) to the greased baking dish, and spread evenly into corners.
- Step 4
Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 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.
Private Notes
Comments
I ate this whole thing by myself. All of it.
This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.
Bakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: "I ate this whole thing by myself. All of it." and Mary: "I love my baked goods with poisons." I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you.
Made a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it.
Wonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1/4 cup to the batter and cut back the baking powder to 1/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream.
The second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast.