Strawberry Spoon Cake Recipe

As a city girl from head to toe, I was reluctant about moving to the countryside. Ticks! Snakes! So many leaves to rake! I was sure I wouldn’t survive it. But I’ve come to appreciate the fresh air, beautiful mountain views, and zero traffic my new home has to offer. Moving here (the South) also introduced me to one of my favorite desserts: strawberry spoon cake.

It’s a soft cake dotted with fresh strawberries that get jammy when baked. You serve it warm, scooped with a spoon rather than slicing it. It’s also the easiest cake you can make that’s not from a box—no fussy ingredients, kitchen tools, or techniques needed. 

Last weekend, my family was invited to a pool party hosted by new friends. I made two strawberry spoon cakes and brought them over with a big tub of vanilla ice cream. Everyone came back for seconds and some thirds, and in my heart, I know we’ll be lifelong friends. 

My Tips for Making Strawberry Spoon Cake

• If your strawberries are extra juicy and release a lot of liquid while they sit with the lemon juice and sugar, don’t throw them out. Add the juices to the cake—it’ll settle to the bottom of the cake as it bakes, creating a delicious syrup on the bottom of the cake pan.  
• Though I prefer fresh strawberries, you can use frozen. Make sure they’re fully thawed. If your strawberries are still very cold when you put the cake in the oven, they’ll sink to the bottom. Your cake won’t be a looker, but delicious all the same.
• The lemon is a non-negotiable. It enhances the flavor of the strawberries, and the acid in the juice keeps them bright red even after they’re cooked.
• I’m fully committed to making this cake only with strawberries because I’m loyal to them, but you could use equal amounts of blackberries, raspberries, plums, peaches, or nectarines.
• Again, I’m loyal to the recipe as is, but I suppose you could add spices to the batter, like cinnamon, vanilla, or cardamom, if your heart desires it. 

Give Me All the Strawberry Desserts