Strawberry Spoon Cake
This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.
- Serves: 4 persons
- 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
Step 1Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.
Step 2Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar. Set aside.
Step 3In a medium bowl, whisk together the melted butter, remaining 1/3 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 4Spoon 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.