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Strawberry Spoon Cake

This Strawberry Spoon Cake is a moist, tender dessert made by gently folding mashed strawberries into a simple cake batter. The final baked product has a soft, crumbly texture with a vibrant pink color, showcasing the freshness of the berries. It's a rustic, approachable treat that highlights the natural sweetness and juiciness of strawberries.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8
Course: Main Course
Cuisine: Homestyle
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups fresh strawberries hulled and mashed
  • 1 cup granulated sugar
  • 2 cups all-purpose flour sifted
  • 1 tablespoon baking powder
  • 1/2 cup unsalted butter melted and cooled
  • 2 large eggs
  • 1 teaspoon vanilla extract

Equipment

  • Mixing bowls
  • Whisk or wooden spoon
  • Cake pan
  • Spatula
  • Cooling rack

Method
 

  1. Preheat your oven to 350°F (175°C) and grease a cake pan or line it with parchment paper.
  2. Mash the strawberries thoroughly in a large mixing bowl until smooth, and set aside about a quarter cup of the mashed berries for topping later.
    1 cup granulated sugar
  3. In a separate bowl, whisk together the sugar and eggs until the mixture looks slightly frothy and light in color, releasing a sweet aroma.
    1 cup granulated sugar
  4. Pour the melted butter and vanilla extract into the egg mixture, then whisk until everything is well combined and the mixture is smooth.
    1 cup granulated sugar
  5. Gradually fold the mashed strawberries into the wet mixture, gently combining so that the fruity flavor is evenly distributed without deflating the batter.
    1 cup granulated sugar
  6. In another bowl, sift the flour and baking powder together, then gradually fold the dry ingredients into the wet mixture, stirring just until incorporated and the batter is slightly thickened.
    1 cup granulated sugar
  7. Pour the batter into your prepared cake pan and smooth the top with a spatula, ensuring an even surface for baking.
  8. Bake in the preheated oven for about 35 minutes or until the cake turns a light golden brown around the edges and a toothpick inserted in the center comes out clean.
  9. Remove the cake from the oven and transfer it to a cooling rack. Allow it to cool for at least 15 minutes before slicing.
  10. Once cooled, spoon or spread the reserved mashed strawberries over the top of the cake for a fresh, fruity finish.
    1 cup granulated sugar
  11. Slice and serve your Strawberry Spoon Cake, enjoying its soft crumb and juicy, berry-filled flavor with each bite.

Notes

Ensure strawberries are well mashed to blend evenly into the batter. Do not overmix once dry ingredients are added to keep the cake tender. For a richer flavor, try adding a splash of lemon juice to the strawberries before folding.