Strawberry Spoon Cake¶
 Serves |
 Total Time |
|---|---|
| 4 | 30 minutes |
Ingredients¶
unsalted butter, for greasing the pan + ½ cup (113 g) melted
5 oz (142 g) fresh strawberries, hulled
⅔ cup (143 g) packed light brown sugar, divided
½ cup (114 g) whole milk, room temperature- ½ tsp kosher salt
1 cup (120 g) all-purpose flour
1 tsp baking powder
vanilla ice cream, for serving
Cookware¶
1 8-inch baking dish
1 fork
1 small bowl- 1 medium bowl
- 1 toothpick
Instructions¶
Step 1¶
Heat oven to 350°F and grease an 8-inch baking dish (square or round) with a little extra unsalted butter. Set aside.
Step 2¶
Using your hands or the back of a fork, mash the strawberries (about 1 cup) in a small bowl to release all their juices, and stir in packed light brown sugar (from the packed light brown sugar). Set aside.
Step 3¶
In a medium bowl, whisk together the melted unsalted butter (1 stick), the remaining packed light brown sugar, whole milk (at room temperature), and kosher salt. Add the all-purpose flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter to the greased baking dish, and spread evenly into corners.
Step 4¶
Spoon 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 vanilla ice cream.
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