This strawberry spoon cake is one of the easiest summer desserts you’ll make. Sweet strawberries bake beneath a soft vanilla cake, creating a warm, spoonable dessert that’s perfect with a dollop of whipped cream or a scoop of vanilla ice cream.
If you’re looking for a simple way to make the most of fresh strawberries, this strawberry spoon cake is a wonderful choice. Juicy strawberries bake beneath a tender vanilla cake, creating a soft, spoonable dessert that’s somewhere between a fruit cobbler and a simple cake.
Part cake, part fruit dessert, and completely irresistible, this recipe comes together with basic ingredients and just a few minutes of prep. The butter melts right in the baking pan while the oven preheats, and the batter is simply whisked together before being spooned over the berries.
Serve it warm with whipped cream or vanilla ice cream for an easy dessert that’s perfect for spring and summer gatherings — or simply for making the most of strawberry season.
Why You’ll Love This Strawberry Spoon Cake
- Packed with fresh strawberries. Every bite is filled with sweet, juicy berries.
- Easy to make. No mixer required, and the butter melts right in the baking pan.
- Made with pantry staples. Aside from the strawberries, you likely have everything you need on hand.
- Soft and spoonable. The tender cake and juicy fruit create a dessert that’s perfect for serving warm.
- Perfect for summer. A simple, crowd-pleasing dessert that showcases seasonal strawberries.
Key Ingredients
- Fresh strawberries — The star of the recipe. Halve or quarter larger berries for the best texture. Fresh strawberries work best here. Frozen strawberries release too much liquid and can affect the texture of the cake.
- Buttermilk — Adds tenderness and a subtle tang that complements the berries.
- Lemon zest and juice — Brighten the strawberries without making the dessert taste lemony.
- Butter — Melts in the pan to create rich, buttery edges as the cake bakes.
How to Make Strawberry Spoon Cake
Prepare the strawberries.
Toss the strawberries with the sugar, lemon zest, lemon juice, and salt. This not only adds flavor but also helps the berries begin releasing some of their juices, creating a luscious fruit layer beneath the cake.
Melt the butter in the pan.
Place the butter in a 9-inch round baking pan and let it melt in the oven while the oven preheats. The melted butter helps create the rich, buttery edges that make spoon cake so irresistible.
Arrange the strawberries.
Once the butter has melted, carefully remove the pan from the oven and scatter the strawberries and any accumulated juices over the butter. There’s no need to stir them together — the layers will work their magic as the cake bakes.
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt. Mixing these ingredients separately helps ensure the leaveners are evenly distributed throughout the batter.
Make the batter.
Whisk together the sugar, egg, and vanilla until smooth. Stir in the flour mixture, followed by the buttermilk. The batter will be fairly loose, which helps it spread gently over the fruit and bake into a soft, spoonable cake.
Assemble the cake.
Spoon the batter over the strawberries. Don’t worry about covering every berry or smoothing the top. Leaving some fruit exposed contributes to the rustic look and allows pockets of jammy strawberries to peek through after baking.
Bake until golden.
Bake for 35 to 40 minutes, or until the edges are golden and the center is soft but set. You may notice the butter and strawberry juices bubbling around the edges as it bakes — that’s perfectly normal and helps create the dessert’s signature texture.
Cool briefly and serve.
Let the cake cool for 10 to 15 minutes before serving. This gives the fruit juices a chance to settle slightly while still allowing you to enjoy the cake warm.
Tips for Success
- Use ripe strawberries. The better the berries, the better the finished dessert. If your strawberries are especially sweet, use the lower amount of sugar. If they’re a bit tart, use the higher amount.
- Cut larger berries into smaller pieces. Halve small strawberries and quarter larger ones so they bake evenly and are easier to scoop and serve.
- Don’t over-mix the batter. Stir just until the flour disappears, then add the buttermilk and mix until smooth. Over-mixing can make the cake less tender.
- Don’t worry about covering all the fruit. The batter will spread as it bakes. Some exposed strawberries are expected and add to the rustic appearance of the finished cake.
- Expect bubbling around the edges. The butter and strawberry juices will bubble as the cake bakes. That’s part of what creates the rich, buttery edges and soft texture.
- Let it rest before serving. Ten to fifteen minutes of cooling time allows the fruit juices to settle slightly while keeping the cake warm and soft.
- Serve with a spoon. This dessert is meant to be scooped rather than sliced. For the best texture, serve it warm and spoon it directly from the pan.
Serving Suggestions
Serve strawberry spoon cake warm with vanilla ice cream, freshly whipped cream, or mascarpone whipped cream. For an extra-special dessert, top each serving with additional sliced strawberries.
How to Store
Refrigerator: Cover the cooled cake tightly or transfer leftovers to an airtight container. Store in the refrigerator for up to 3 days. The cake will become softer as it sits, but it will still be delicious.
To reheat: Warm individual servings in the microwave for 15 to 30 seconds, or reheat larger portions in a 300°F (150°C) oven until warmed through. Serving it warm helps bring back the soft texture and enhances the strawberry flavor.
Freezer: While strawberry spoon cake can be frozen, the strawberries will be a bit softer after thawing. For the best texture, enjoy it fresh or within a few days of baking. If you do need to freeze any leftovers, place them in a freezer-safe container and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
A Simple Strawberry Dessert for Summer
When strawberries are at their peak, it doesn’t take much to turn them into something special. This strawberry spoon cake combines juicy berries and a soft vanilla cake in one easy dessert that’s meant to be scooped straight from the pan. Add a dollop of whipped cream and enjoy a simple taste of summer.
More Strawberry Recipes
Strawberry Spoon Cake
Ingredients
For the strawberries:
- 1 ¼ pounds (567 g) fresh strawberries, hulled and halved or quartered
- 2 to 3 tablespoons (25 to 37 g) granulated sugar, depending on how sweet the strawberries are
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- pinch salt
For the cake:
- 6 tablespoons (85 g) unsalted butter
- 1 cup (120 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
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Instructions
- Preheat the oven to 350°F (175°C).
- Place the butter in a 9-inch round pan and place it in the oven while it preheats.
- Toss the strawberries with 2 to 3 tablespoons of sugar, lemon zest, juice, and salt.
- Carefully remove the pan from the oven once the butter has melted (should be just a few minutes). Scatter the strawberries and any juices from the bowl evenly over the top.
- Whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Whisk together the sugar, egg, and vanilla until smooth.
- Add the flour mixture, and stir just until combined.
- Stir in the buttermilk just until the batter is smooth. (The batter will be fairly loose.)
- Spoon or pour the batter over the strawberries. (No need to spread the batter out. It’s okay if it doesn’t fully cover the berries.)
- Bake 35 to 40 minutes, or until golden and set around the edges but soft in the center.
- Cool for 10 to 15 minutes before serving with whipped cream or ice cream.
Notes
- Use fresh strawberries. Fresh strawberries provide the best flavor and texture. Frozen strawberries release more liquid and can make the cake overly soft.
- Adjust the sugar as needed. Use the lower amount of sugar if your strawberries are especially sweet and the higher amount if they’re more tart.
- Don’t worry about full coverage. The batter doesn’t need to completely cover the strawberries. It will spread as the cake bakes.
- Expect bubbling. The butter and strawberry juices will bubble around the edges during baking. This is normal and helps create the rich, buttery edges. If you’re worried about splatters, you can place the pan on a rimmed baking sheet for baking.
- Serve warm. This dessert is meant to be scooped rather than sliced and is best enjoyed warm from the pan.
