Let’s be real — when I first stumbled across the term Strawberry Spoon Cake, I didn’t know what to think. I’ve baked everything from soufflés to multi-layer cakes, and the idea of scooping cake out with a spoon seemed a little… lazy? Part of me was worried it would be soggy, too simple, or lacking in that wow-factor you want from a homemade dessert. But the baker in me was also intrigued. Could it really be that easy and delicious?
Spoiler alert: yes, it absolutely can. Strawberry spoon cake is one of the most delightful desserts I’ve ever made — and now it’s a staple in my kitchen, especially during strawberry season. It’s not just delicious; it’s comfort food that you can throw together in under an hour using pantry staples and ripe strawberries. There’s no frosting, no stacking, no complicated technique. Just warm, buttery cake and jammy fruit, scooped straight from the pan. And trust me, once you try it, you’ll never look at cake the same way again.
✅ What Is Strawberry Spoon Cake, Really?
At its core, strawberry spoon cake is a humble, rustic dessert that blends the best parts of a fruit cobbler and a sponge cake. It’s called a “spoon cake” because you don’t slice it like traditional cakes. Instead, you scoop it straight from the baking dish with a spoon, while it’s still warm and tender. The strawberries on top soften and release their juices as they bake, creating a natural sauce that seeps into the cake beneath.
This dessert is especially perfect in the spring and summer months, when strawberries are at their peak. But what makes it truly special is how effortlessly impressive it is. You get the rich texture of cake combined with the bright flavor of fresh fruit, without the need for fancy equipment or special skills. It’s the kind of dessert that tastes like childhood summers, barefoot evenings, and home-cooked joy.
🍓 Why You’ll Love Strawberry Spoon Cake
Let me count the ways you’ll fall in love with this dessert. First off, strawberry spoon cake is incredibly forgiving. Unlike traditional cakes that require careful measuring, cooling, and decorating, this recipe thrives on simplicity. Even if you’re not an experienced baker, you can make this cake perfectly on your first try.
The batter is made in one bowl, using ingredients you probably already have in your kitchen. There’s no need for a mixer or special pan. Just combine, pour, top with strawberries, and bake. It’s also highly adaptable — you can make it gluten-free, dairy-free, or even try different fruits (more on that later). Best of all, the cake is moist, flavorful, and completely satisfying on its own or with a scoop of vanilla ice cream. It’s casual enough for a weekday treat but delicious enough to bring to a party or family gathering.
🧁 Strawberry Spoon Cake Ingredients
One of the most appealing aspects of strawberry spoon cake is its short and sweet ingredient list. You don’t need anything fancy — just fresh fruit, flour, sugar, and a few baking basics.
📝 Here’s What You’ll Need:
- 1 pound fresh strawberries – hulled and halved (or quartered if large)
- ½ cup sugar, divided – part for the berries, part for the batter
- 1 cup all-purpose flour – your classic baking staple
- 1½ teaspoons baking powder – for a nice rise and soft crumb
- ¼ teaspoon salt – enhances the flavor of the cake
- ½ cup milk – whole milk is best, but 2% works fine too
- 4 tablespoons unsalted butter, melted – adds richness and moisture
- 1 teaspoon vanilla extract – for a warm, aromatic touch
You’ll notice how straightforward these ingredients are. It’s what makes this dessert so accessible, even on a whim.
🥄 How to Make Strawberry Spoon Cake (Step-by-Step)
Step 1: Preheat & Prepare the Pan
Start by preheating your oven to 350°F (175°C). Grease an 8-inch square or round baking dish with a bit of butter or non-stick spray. This step ensures your cake lifts easily when you go to scoop it later. Trust me, you don’t want any of that golden edge sticking to the dish.
Step 2: Sweeten the Strawberries
In a medium bowl, toss the sliced strawberries with ¼ cup of sugar. Let them sit for about 10–15 minutes. This process, known as maceration, draws out their natural juices and enhances their flavor. The strawberries will become glossy and slightly syrupy — perfect for layering over the batter.
Step 3: Mix the Cake Batter
In a large bowl, whisk together the flour, remaining ¼ cup sugar, baking powder, and salt. Then add the milk, melted butter, and vanilla extract. Stir gently until the mixture is smooth. The batter will be thick but pourable — similar to pancake batter.
Step 4: Assemble the Cake
Pour the batter into your prepared baking dish and use a spatula to spread it evenly. Don’t worry if it seems thin; it will puff up beautifully in the oven. Spoon the macerated strawberries and all their juices evenly over the top. Do not stir them into the batter — they will naturally sink and swirl into the cake as it bakes.
Step 5: Bake and Serve
Place the dish in the preheated oven and bake for 35–40 minutes, or until the top is golden brown and the edges are slightly crisp. A toothpick inserted into the cake should come out clean. Let it cool for 10–15 minutes before serving. Then, grab a spoon and dig in — warm, juicy, buttery heaven awaits.
💡 Sadie’s Tips for Perfect Strawberry Spoon Cake
If you want your strawberry spoon cake to turn out as delicious as mine (and I know you do), here are a few helpful tips:
- Use ripe strawberries – The riper, the better. Sweet, juicy berries make all the difference.
- Don’t overmix – Stir just until the batter comes together to keep it light and tender.
- Let it rest before serving – The juices need a few minutes to settle and thicken into that perfect spoonable sauce.
- Add a crunch – Sprinkle a tablespoon of sugar on top before baking for a crisp, caramelized crust.
🧊 Can I Use Frozen Strawberries?
Absolutely! If fresh berries aren’t available, frozen ones will do just fine. Just make sure to thaw and drain them first. Frozen strawberries tend to release a lot of water, and if you skip this step, your cake could turn out soggy. You can even toss the thawed berries with a little cornstarch to help absorb excess moisture.
❄️ How to Store and Reheat Strawberry Spoon Cake
If you have leftovers (a big if), let the cake cool completely, then cover and store it in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20–30 seconds, or pop the entire dish back in a 300°F oven until warmed through. While it’s best enjoyed fresh, the flavors often deepen the next day, making it an even richer treat.
🧑🍳 Why I Was Hesitant… and Why You Shouldn’t Be
I’ll be honest: my hesitation wasn’t just about the simplicity. It was about expectations. Would something this basic really deliver the flavor and satisfaction I’m used to from more “impressive” desserts? But once I took that first spoonful — warm cake, juicy strawberries, buttery richness — all my doubts vanished. It was better than I imagined. And the fact that it only took 10 minutes of prep time? That was just icing on the cake… or rather, whipped cream on the spoon cake.
🍽️ Serving Suggestions for Strawberry Spoon Cake
This cake is best served warm and topped with something cool or creamy to balance the sweetness.
- Whipped cream – Light and fluffy, the perfect topper.
- Vanilla ice cream – The heat of the cake melts the ice cream into an instant sauce.
- Mascarpone or crème fraîche – For a fancy twist with a slight tang.
🥭🍑🫐 Try These 3 Spoon Cake Variations
Love the idea of spoon cake? Try it with other fruits using the same easy method!
1. Peach Spoon Cake
Substitute strawberries with sliced fresh or canned peaches. Add a sprinkle of cinnamon or nutmeg to the batter for cozy summer vibes.
2. Blueberry Lemon Spoon Cake
Use 1½ cups fresh or frozen blueberries and add 1 teaspoon lemon zest to the batter. This combo is sweet, tart, and totally refreshing.
3. Mango Coconut Spoon Cake
Swap in ripe mango chunks and replace regular milk with coconut milk. Top with shredded coconut before baking for a tropical escape in dessert form.
❓ FAQs About Strawberry Spoon Cake
Q: Can I double the recipe?
A: Yes! Use a 9×13-inch baking dish and increase the bake time to about 45–50 minutes.
Q: Can I make it vegan?
A: Absolutely. Use a plant-based milk and substitute melted coconut oil or vegan butter.
Q: What flour can I use for gluten-free?
A: A 1:1 gluten-free baking mix works perfectly in this recipe.
Q: Can I add other fruits?
A: Yes — try raspberries, cherries, or even a mix of berries.
Q: Do I need to refrigerate leftovers?
A: Yes, store in the fridge and reheat before serving for best results.
🎉 Final Thoughts: You Need This Spoon Cake in Your Life
I can’t recommend strawberry spoon cake enough. It’s easy, cozy, nostalgic, and just plain delicious. It’s the kind of dessert that feels like a hug from your favorite person — simple, sweet, and made with love. Whether you’re new to baking or just want a no-fuss treat, this recipe is here to make your day.
