This strawberry spoon cake is one of the easiest summer desserts to prepare. Sweet, ripe strawberries bake beneath a tender vanilla cake to create a warm, spoonable dessert that’s delightful on its own or served with a scoop of vanilla ice cream or a dollop of whipped cream.
When strawberries are in season, this spoon cake is a simple, satisfying way to showcase them. The berries release their juices as they bake, creating a jammy layer beneath a soft, cake-like topping. The result is somewhere between a cobbler and a simple cake—easy to make and easy to serve.
The recipe requires only basic pantry staples and a short prep time. Butter melts in the pan while the oven preheats, and the batter is mixed by hand and spooned over the fruit. No mixer is required, and cleanup is minimal.
Serve the cake warm straight from the pan with whipped cream, mascarpone, or vanilla ice cream for a relaxed, crowd-pleasing dessert at spring and summer gatherings.
Why You’ll Love This Strawberry Spoon Cake
- Packed with fresh strawberries. Every spoonful has sweet, juicy fruit.
- Simple method. No mixer required; the butter melts in the pan as the oven heats.
- Pantry-friendly. Aside from fresh berries, most ingredients are common staples.
- Spoonable texture. The tender cake and juicy fruit make a dessert that’s best scooped and enjoyed warm.
- Seasonal and versatile. A great way to highlight summer strawberries and serve a relaxed dessert to guests.
Key Ingredients
- Fresh strawberries — The star ingredient. Halve or quarter larger berries so they bake evenly. Fresh fruit gives the best texture; frozen berries can release too much liquid.
- Buttermilk — Adds tenderness and a subtle tang that balances the sweetness of the fruit.
- Lemon zest and juice — Brighten the strawberries without making the dessert taste lemony.
- Butter — Melts in the pan to create rich, buttery edges that enhance the cake’s flavor and texture.
How to Make Strawberry Spoon Cake
Prepare the strawberries.
Toss the berries with sugar, lemon zest, lemon juice, and a pinch of salt. This seasoning draws out juices and builds a flavorful fruit layer beneath the cake.
Melt the butter in the pan.
Place the butter in a 9-inch round baking pan and put it in the oven while it preheats. The brief time in the oven will melt the butter and coat the pan, contributing to buttery edges as the cake bakes.
Arrange the strawberries.
Carefully remove the pan once the butter has melted and scatter the strawberries and any juices evenly over the butter. There’s no need to stir; the layers will combine while baking.
Mix the dry ingredients.
Whisk together the flour, baking powder, baking soda, and salt so the leaveners are evenly distributed.
Make the batter.
Whisk sugar, the egg, and vanilla until smooth. Add the flour mixture and stir just until combined, then whisk in the buttermilk until the batter is smooth. The batter will be on the loose side so it can gently spread over the fruit and bake into a soft topping.
Assemble the cake.
Spoon the batter over the strawberries. It’s fine if some fruit remains exposed — this adds a rustic look and allows jammy pockets of berries to peek through.
Bake until golden.
Bake 35 to 40 minutes, until the edges are golden and set and the center is soft but not raw. You may see butter and berry juices bubbling around the pan — that contributes to the dessert’s signature texture.
Cool briefly and serve.
Allow the cake to cool 10 to 15 minutes before serving so the juices settle slightly while the cake stays warm enough to enjoy.
Tips for Success
- Use ripe strawberries. Adjust the sugar based on how sweet the berries are: use less for very sweet fruit and more for tart berries.
- Cut larger berries. Halve or quarter large strawberries so they bake evenly and are easy to scoop.
- Avoid over-mixing. Stir the batter until the flour disappears, then add the buttermilk and mix until smooth to keep the cake tender.
- Don’t worry about full coverage. The batter spreads as it bakes; exposed fruit adds to the rustic charm.
- Expect bubbling. Butter and berry juices will bubble at the edges during baking — this helps create the buttery, jammy texture.
- Let it rest briefly. A 10–15 minute rest helps the juices set slightly while keeping the cake warm.
- Serve with a spoon. This cake is intended to be scooped from the pan rather than neatly sliced.
Serving Suggestions
Serve the spoon cake warm with vanilla ice cream, freshly whipped cream, or mascarpone whipped cream. Top individual servings with extra sliced strawberries for a brighter presentation.
How to Store
Refrigerator: Cover the cooled cake tightly or place leftovers in an airtight container and refrigerate for up to 3 days. The texture will soften over time but will remain tasty.
To reheat: Warm single servings in the microwave for 15–30 seconds, or reheat larger portions in a 300°F (150°C) oven until warmed through. Serving it warm restores its soft texture and enhances the strawberry flavor.
Freezer: You can freeze leftovers, though the strawberries will become softer after thawing. For best texture, enjoy fresh or within a few days. If freezing, use a freezer-safe container for up to 2 months and thaw overnight in the refrigerator before reheating.
A Simple Strawberry Dessert for Summer
At peak strawberry season, this spoon cake is an effortless way to turn fresh fruit into a special dessert. Juicy berries and a soft vanilla cake combine in an easy recipe that’s meant to be scooped from the pan and enjoyed warm with a little whipped cream.
More Strawberry Recipes
Strawberry Shortcake
Strawberry Crisp
Strawberry Cheesecake Bars
Strawberry Pound Cake
Strawberry Spoon Cake
Ingredients
For the strawberries:
- 1 ¼ pounds (567 g) fresh strawberries, hulled and halved or quartered
- 2 to 3 tablespoons (25 to 37 g) granulated sugar, depending on how sweet the strawberries are
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- pinch salt
For the cake:
- 6 tablespoons (85 g) unsalted butter
- 1 cup (120 g) all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (150 g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
Recommended Products
-
9-inch round baking pan
Instructions
-
Preheat the oven to 350°F (175°C).
-
Place the butter in a 9-inch round pan and place it in the oven while it preheats.
-
Toss the strawberries with 2 to 3 tablespoons of sugar, lemon zest, juice, and a pinch of salt.
-
Carefully remove the pan from the oven once the butter has melted. Scatter the strawberries and any juices evenly over the butter.
-
Whisk together the flour, baking powder, baking soda, and salt; set aside.
-
Whisk together the sugar, egg, and vanilla until smooth.
-
Add the flour mixture and stir just until combined.
-
Stir in the buttermilk until the batter is smooth. The batter will be fairly loose.
-
Spoon or pour the batter over the strawberries. It’s okay if it doesn’t fully cover the berries.
-
Bake 35 to 40 minutes, until golden and set around the edges but still soft in the center.
-
Cool for 10 to 15 minutes before serving with whipped cream or ice cream.
Notes
- Use fresh strawberries. Fresh fruit gives the best flavor and texture; frozen berries can make the cake too soft.
- Adjust the sugar. Use less sugar if the berries are very sweet and more if they’re tart.
- Don’t worry about coverage. The batter will spread as it bakes—some exposed fruit is normal.
- Expect bubbling. Butter and berry juices bubble at the edges while baking; this is normal and contributes to the texture. If desired, place the pan on a rimmed baking sheet to catch any drips.
- Serve warm. The cake is meant to be scooped from the pan and is best enjoyed warm.