Strawberry Pudding Cake

By Christian Reynoso

Updated October 10, 2023

  • Kelly Marshall for The New York Times. Food Stylist; Barrett Washburne.
Media 1 of 1
Total Time
45 minutes
Prep Time
5 minutes
Cook Time
40 minutes
Rating
4(382)
Comments
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Studded with jammy strawberries, this pudding cake requires just one easy batter but yields three pretty, textured layers: crisp golden topping, tender cake and a saucy, pudding-like layer. It’s like a (delicious) science-class experiment: As it bakes, cake batter rises above a surface of hot, syrupy liquid to brown and create a crust, while that liquid forms a custardy sauce below. Every oven is a little different, so baking time is an approximation, making it important to consider doneness by looks, too — overbaking this will result in a firmer, bread pudding-like texture. This cake is best enjoyed within a couple hours of baking. Though this dessert begs to be eaten directly out of the skillet, served warm, family-style, with a handful of spoons, it’s also delicious in a bowl with whipped cream. 

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Ingredients

Yield:4 servings

  • 4 tablespoons/57 grams unsalted butter, melted, plus more for greasing the skillet

  • 1 lemon

  • 12 ounces fresh strawberries (preferably small to medium), hulled and cut into halves or quarters  

  • ¾ cup/151 grams granulated sugar

  • Fine sea salt

  • ¾ cup/96 grams all-purpose flour

  • 2 teaspoons baking powder

  • ⅓ cup/80 milliliters whole milk

  • 1 ¼ cups/300 milliliters boiling water

  • Confectioners’ sugar or sweetened whipped cream, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

67 grams carbs; 33 milligrams cholesterol; 386 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 8 grams saturated fat; 13 grams fat; 3 grams fiber; 653 milligrams sodium; 4 grams protein; 44 grams sugar

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

  1. Step 1

    Heat the oven to 425 degrees. Butter a 9- to 10-inch skillet, about 2 inches deep (preferably cast iron).

  2. Step 2

    From the lemon, finely grate 2 teaspoons zest into the melted butter and set aside. Squeeze 1 tablespoon lemon juice into a medium bowl and add strawberries, ¼ cup granulated sugar and ¼ teaspoon salt; toss until the sugar has started to become syrupy, coating the berries. (Using a hand to toss here helps the sugar melt faster.) Set aside.

  3. Step 3

    In a separate medium bowl, whisk together the flour, baking powder, remaining ½ cup granulated sugar and ½ teaspoon salt. Mix the milk into the melted butter. Slowly pour the milk mixture into the dry ingredients while stirring with a spatula or spoon until just combined. The batter will be thick but spreadable.

  4. Step 4

    Transfer batter to the buttered skillet and spread in an even layer. Arrange the strawberries in the batter, cut sides down, pressing them slightly. Pour their syrup over the top, then carefully pour the boiling water over the top.

  5. Step 5

    Bake on the middle rack of the oven until the cake is golden brown and a warm, pudding-like sauce has formed below the strawberries, 25 to 27 minutes.

  6. Step 6

    Dust with confectioners’ sugar or serve with sweetened whipped cream, if desired. Serve warm. As the pudding cake sits, the pudding will eventually soak into the cake, so is best enjoyed sooner rather than later. (To reheat, heat at 300 degrees, uncovered, for 10 to 15 minutes.)

Tip

  • With a convection fan-equipped oven, this cake can also achieve a crisp and browned topping in a round or square glass baking dish at 400 degrees. Baking time will most likely be a little less than in Step 4, so look for the visual cues for doneness.

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Ratings

4 out of 5
382 user ratings
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Comments

mb

as strawberry season is over many places, if using frozen should they be thawed/drained or straight from freezer?

Genine

I have a raised bed full of raspberries. Can strawberries be substituted with raspberries?

Jo

So delicious and easy! I loved watching the cake rise above the bubbling liquid like some sort of pre-historic scene. I used a nine inch steel pan and it worked

Scottie

I’d like to bake this in my 12-inch cast iron skillet. Should I adjust the recipe for more volume?

Betsy

@Munson I hope you gave this a try last year with cherries!! I made it twice with sour cherries and it was really great.

Gail

12 ounces of strawberries is about 3 cups.

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