thepioneerwoman
Strawberry Spoon Cake
This easy strawberry spoon cake comes together in under an hour with fresh, jammy berries and a buttery, scoopable center. It's your new go-to summer dessert.
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 20 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Step
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1
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Preheat the oven to 350°F. Butter an 8-inch round or square baking pan.
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Step
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2
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In a medium bowl, toss together the strawberries with 1 tablespoon of the brown sugar, the lemon juice, and 1 teaspoon of the lemon zest. Allow to sit until the berries release some juice, 10 to ⏱️ 15 minutes.
lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)2 teaspoons
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In a second medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, whisk together the buttermilk, vanilla, butter, and the remaining ⅔ cup brown sugar and 1 teaspoon lemon zest. Gradually mix in the flour mixture until smooth.
lemon zest, plus 1 tablespoon lemon juice (from 1 lemon)2 teaspoons
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Spoon the batter into the prepared baking pan, spreading it in an even layer. Use a slotted spoon to spoon the strawberries over the top of the batter. Drizzle with about 2 teaspoons of the macerated strawberry juice. Bake until golden, set, and a toothpick inserted in the center comes out clean, 30 to ⏱️ 35 minutes. It should still be a bit soft and moist in the middle, with the corners of the cake starting to pull away from the edge of the pan.
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Serve the spoon cake warm with ice cream or sweetened whipped cream.
Nutrition Facts
calories
532 Calories
fat Content
26 g
fiber Content
2 g
sugar Content
45 g
sodium Content
411 mg
protein Content
5 g
trans Fat Content
1 g
cholesterol Content
71 mg
carbohydrate Content
70 g
saturated Fat Content
16 g
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