why make this recipe
Strawberry Spoon Cake is a delightful dessert that combines the sweetness of strawberries with a soft, cake-like texture. It’s easy to make and perfect for sharing with family and friends. This recipe is great for any occasion, whether it’s a family gathering, a picnic, or simply a treat for yourself. The warm cake paired with vanilla ice cream creates a comforting experience that everyone will love.
how to make Strawberry Spoon Cake
Ingredients:
1 stick unsalted butter, melted plus more for greasing, 1 cup fresh or frozen hulled strawberries, 1 cup packed light brown sugar, 1/2 cup whole milk, at room temperature, 1/2 teaspoon kosher salt, 1 cup all purpose flour, 1 teaspoon baking powder, Vanilla ice cream for serving
Directions:
- Preheat the oven to 350°F (180°C) and grease a baking dish with butter.
- In a bowl, mix the melted butter and sugar until combined.
- Add the milk and mix well.
- In another bowl, combine flour, baking powder, and salt. Gradually add this dry mixture to the wet mixture until just combined.
- Gently fold in the hulled strawberries.
- Pour the batter into the greased baking dish and bake for about 30-35 minutes or until golden and a toothpick comes out clean.
- Serve warm with vanilla ice cream.
how to serve Strawberry Spoon Cake
Serve Strawberry Spoon Cake warm from the oven for the best taste. Place a generous scoop of vanilla ice cream on top for added sweetness and creaminess. This dessert is best enjoyed with a fork or spoon, and it’s a hit at any gathering.
how to store Strawberry Spoon Cake
To store Strawberry Spoon Cake, let it cool completely after baking. Place it in an airtight container in the refrigerator. It will stay fresh for about 3-4 days. If you want to keep it longer, you can freeze it by wrapping the cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.
tips to make Strawberry Spoon Cake
- Use ripe, fresh strawberries for the best flavor.
- If using frozen strawberries, make sure they are thawed and drained to avoid excess moisture in the batter.
- Don’t overmix the batter; mix until just combined for a light cake.
- For extra flavor, you can add a teaspoon of vanilla extract to the batter.
variation (if any)
You can try different fruits instead of strawberries, like blueberries, raspberries, or sliced peaches. You can also add a sprinkle of cinnamon to the batter for a warm spice flavor or mix in some chopped nuts for a crunch.
FAQs
Q1: Can I use other types of flour?
A1: Yes, you can use whole wheat flour or a gluten-free blend, but the texture may vary.
Q2: Can this recipe be doubled?
A2: Absolutely! Just double all the ingredients and use a larger baking dish. Make sure to adjust the baking time as needed.
Q3: How can I make this cake more flavorful?
A3: You can add a splash of vanilla extract or almond extract for a different taste. Additionally, topping it with whipped cream can enhance its flavor.
Strawberry Spoon Cake
Equipment
- Mixing bowls
- Baking Dish
- Oven
Ingredients
- 1 stick unsalted butter melted plus more for greasing
- 1 cup fresh or frozen hulled strawberries
- 1 cup light brown sugar packed
- 1/2 cup whole milk at room temperature
- 1/2 tsp kosher salt
- 1 cup all-purpose flour
- 1 tsp baking powder
- vanilla ice cream for serving
Instructions
- Préchauffez le four à 180°C (350°F) et beurrez un plat de cuisson.
- Dans un bol, mélangez le beurre fondu et le sucre jusqu’à homogénéité.
- Ajoutez le lait et mélangez bien.
- Dans un autre bol, mélangez la farine, la levure chimique et le sel. Incorporez progressivement au mélange humide.
- Ajoutez délicatement les fraises équeutées à la pâte.
- Versez dans le plat graissé et enfournez 30 à 35 minutes, jusqu’à ce qu’un cure-dent en ressorte propre.
- Servez chaud avec une boule de glace à la vanille.