Strawberry Spoon Cake Recipe

Strawberry Spoon Cake has always been a cherished dessert in our family, a recipe passed down through generations with each iteration carrying a little more love and a touch of personal flair. From the moment the sweet aroma of strawberries and vanilla fills the kitchen, to the first spoonful of warm, tender cake melting in your mouth alongside juicy, sun-ripened berries, this dessert is pure comfort and joy. It’s the kind of dish that brings smiles to faces, perfect for summer gatherings, cozy evenings, or simply when you crave a little sweetness in your day. Over the years, I’ve tweaked and perfected this recipe, and I’m thrilled to share this version with you – a Strawberry Spoon Cake that’s guaranteed to become a new family favorite in your home too. It’s remarkably easy to make, incredibly delicious, and embodies the essence of simple, wholesome baking at its finest. Get ready to experience a dessert that’s both nostalgic and utterly irresistible.

Ingredients

Creating the perfect Strawberry Spoon Cake hinges on selecting high-quality ingredients. Each component plays a crucial role in achieving the desired texture, flavor, and overall deliciousness of this delightful dessert. Let’s delve into each ingredient and understand why they are essential for this recipe.

• Fresh Strawberries: The star of our show, fresh strawberries are non-negotiable for an authentic and vibrant Strawberry Spoon Cake. Frozen strawberries, while convenient, often release too much water during baking, potentially resulting in a soggy cake. Fresh strawberries, on the other hand, retain their shape and release their sweet, slightly tart juice in a controlled manner, creating pockets of delightful strawberry flavor throughout the cake. Look for plump, bright red strawberries with a fragrant aroma. Ideally, opt for locally sourced, in-season strawberries when possible, as they tend to be sweeter and more flavorful. Before using, gently wash and hull the strawberries, then slice or quarter them depending on their size. For a richer strawberry flavor, consider macerating a portion of the sliced strawberries with a tablespoon of sugar for about 15-20 minutes before incorporating them into the batter. This process draws out their natural juices and intensifies their sweetness.
• All-Purpose Flour: The foundation of our spoon cake, all-purpose flour provides the structure and body to the dessert. It’s important to use the correct amount and measure it accurately. Over-measuring flour can lead to a dry and dense cake, while under-measuring can result in a cake that is too soft and lacks structure. For best results, use the “spoon and level” method when measuring flour. Lightly spoon the flour into your measuring cup until it is overflowing, then level off the excess with the back of a knife or a straight edge. Sifting the flour before measuring is also beneficial as it aerates the flour, resulting in a lighter and more tender cake crumb. While all-purpose flour is the standard choice, you could experiment with using cake flour for an even more delicate and tender texture, although all-purpose flour provides a satisfyingly soft yet slightly more robust structure, perfect for a spoon cake.
• Granulated Sugar: Sugar not only sweetens the cake but also contributes to its tenderness and moisture. Granulated sugar, also known as white sugar, is the standard choice for this recipe. It dissolves easily into the wet ingredients, creating a smooth and consistent batter. The amount of sugar is carefully balanced to complement the natural sweetness of the strawberries without making the cake overly sugary. If you prefer a slightly less sweet cake, you can reduce the sugar by a tablespoon or two, but be mindful that sugar also plays a role in the cake’s texture. For a slightly richer flavor, you could substitute a portion of the granulated sugar with light brown sugar, which will impart a subtle molasses note to the cake, complementing the strawberries beautifully.
• Baking Powder: This is the leavening agent that makes our spoon cake rise and become light and airy. Baking powder is a chemical leavener that contains both an acid and a base, which react when moistened and heated to produce carbon dioxide gas, creating bubbles in the batter and causing the cake to rise. It’s crucial to use fresh baking powder for optimal results. Old baking powder may lose its potency and result in a flat, dense cake. To test the freshness of your baking powder, place a teaspoon of baking powder in a bowl and add a quarter cup of hot water. If it fizzes vigorously, it is still active and good to use. Double-acting baking powder is typically used in baking recipes as it provides a double rise – once when mixed with liquid and again when heated in the oven.
• Salt: A seemingly simple ingredient, salt plays a vital role in enhancing the flavors of all the other ingredients in the cake. It balances the sweetness of the sugar, brightens the strawberry flavor, and enhances the overall taste profile of the cake. Use a pinch of fine sea salt or table salt. Salt also helps to control the yeast activity in baked goods, although in this recipe, baking powder is the primary leavening agent. However, salt still contributes to the gluten development and overall texture of the cake.
• Unsalted Butter: Butter adds richness, flavor, and moisture to the spoon cake. Unsalted butter is preferred in baking recipes as it allows you to control the amount of salt in the recipe. Using salted butter can sometimes lead to an overly salty taste, especially when combined with other salty ingredients. Ensure that the butter is softened to room temperature before creaming it with the sugar. Softened butter is pliable and easily incorporates with the sugar, creating a light and fluffy mixture that is essential for a tender cake. If you forget to soften the butter, you can gently microwave it in short intervals, being careful not to melt it. Alternatively, you can grate cold butter and let it sit at room temperature for a few minutes until it softens slightly.
• Large Eggs: Eggs are essential for binding the ingredients together, adding richness, and contributing to the cake’s structure and moisture. Large eggs are typically used in baking recipes, and it’s important to use the correct size. Eggs should be at room temperature before adding them to the batter. Room temperature eggs emulsify more easily into the batter, creating a smoother and more cohesive mixture. If your eggs are cold, you can quickly warm them by placing them in a bowl of warm water for a few minutes. Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated into the batter.
• Vanilla Extract: Vanilla extract enhances the overall flavor of the spoon cake and complements the sweetness of the strawberries. Use pure vanilla extract for the best flavor. Imitation vanilla extract can have a slightly artificial taste. A good quality vanilla extract will have a rich, warm aroma and flavor that elevates the entire dessert. You can also experiment with other extracts like almond extract or lemon extract to add a subtle twist to the flavor profile. However, vanilla extract is the classic and most versatile choice for a Strawberry Spoon Cake.
• Milk: Milk adds moisture to the cake and helps to create a smooth and pourable batter. Whole milk is preferred for its richness, but you can also use 2% milk or even non-dairy milk alternatives like almond milk or oat milk. The milk should be at room temperature for optimal incorporation into the batter. Cold milk can sometimes cause the butter to seize up, resulting in a curdled batter. Room temperature milk blends smoothly with the other ingredients, creating a homogenous and well-emulsified batter.

Instructions

Crafting a delicious Strawberry Spoon Cake is a rewarding baking experience, and by following these step-by-step instructions, you’ll be able to create a delightful dessert that’s sure to impress. Let’s break down each stage of the baking process to ensure your spoon cake turns out perfectly every time.

1. Preheat the Oven and Prepare the Pan: The first step is to preheat your oven to 350°F (175°C). Accurate oven temperature is crucial for even baking. Use an oven thermometer to ensure your oven is heating to the correct temperature. While the oven preheats, prepare your baking pan. A 9×13 inch baking pan is ideal for this recipe, providing ample space for the cake to bake evenly. Grease the baking pan thoroughly with butter or cooking spray to prevent the cake from sticking. After greasing, lightly flour the pan by dusting it with a thin layer of flour and tapping out any excess. This extra step ensures that the cake releases easily from the pan once baked. Alternatively, you can line the pan with parchment paper, leaving an overhang on the sides for easy removal.
2. Combine Dry Ingredients: In a medium-sized mixing bowl, whisk together the dry ingredients: all-purpose flour, granulated sugar, baking powder, and salt. Whisking ensures that the dry ingredients are evenly distributed and that there are no lumps of baking powder or salt. This step is important for consistent leavening and flavor throughout the cake. Set the bowl of dry ingredients aside while you prepare the wet ingredients.
3. Cream Butter and Sugar: In a separate large mixing bowl, cream together the softened unsalted butter and granulated sugar. Use an electric mixer (stand mixer or hand mixer) for this step. Beat the butter and sugar together on medium speed until the mixture is light, fluffy, and pale yellow in color. This process, known as creaming, incorporates air into the butter and sugar, which contributes to the cake’s light and tender texture. Creaming typically takes about 3-5 minutes, depending on the speed of your mixer and the consistency of your butter. Scrape down the sides of the bowl occasionally to ensure that all the butter and sugar are evenly incorporated.
4. Incorporate Eggs and Vanilla: Once the butter and sugar are creamed, add the eggs one at a time to the bowl, beating well after each addition. Make sure each egg is fully incorporated into the batter before adding the next. Beat until the mixture is smooth and well combined. Then, stir in the vanilla extract. The vanilla extract enhances the flavor of the cake and complements the strawberries. Mix until the vanilla extract is evenly distributed throughout the batter.
5. Alternate Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin by adding about one-third of the dry ingredients to the bowl and mix on low speed until just combined. Then, add half of the milk and mix until just combined. Repeat this process, adding another third of the dry ingredients, then the remaining milk, and finally the last third of the dry ingredients. Mix until the batter is just combined and smooth. Be careful not to overmix the batter, as overmixing can develop the gluten in the flour, resulting in a tough cake. Mix only until the dry ingredients are incorporated and the batter is homogenous.
6. Fold in Strawberries: Gently fold in the sliced fresh strawberries into the batter. Use a spatula or a large spoon to fold the strawberries in, being careful not to crush them. Distribute the strawberries evenly throughout the batter. Folding ensures that the strawberries remain intact and do not release too much juice into the batter, which could make the cake soggy.
7. Pour Batter into Prepared Pan and Bake: Pour the batter evenly into the prepared baking pan. Spread the batter out to the edges of the pan using a spatula. Bake in the preheated oven for 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The baking time may vary slightly depending on your oven. Start checking for doneness around 30 minutes and continue baking until the skewer test is successful. The top of the cake should be lightly golden brown, and the edges should be slightly pulling away from the sides of the pan.
8. Cool and Serve: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes before serving. This allows the cake to set slightly and makes it easier to slice and serve. Strawberry Spoon Cake is traditionally served warm, but it can also be enjoyed at room temperature or even chilled. Serve it directly from the pan, spooning out generous portions. Garnish with extra fresh strawberries, a dollop of whipped cream, or a scoop of vanilla ice cream for an extra touch of indulgence.

Nutrition Facts

Understanding the nutritional content of your Strawberry Spoon Cake can be helpful for making informed dietary choices. Please note that these are estimated values and can vary based on specific ingredient brands and serving sizes.

Servings: Approximately 12 servings

Per Serving (Estimated):

• Calories: 320-380 kcal
• Total Fat: 15-20g
  • Saturated Fat: 9-12g
  • Trans Fat: 0g
  • Unsaturated Fat: 5-8g
• Cholesterol: 80-100mg
• Sodium: 200-250mg
• Total Carbohydrates: 40-50g
  • Dietary Fiber: 1-2g
  • Sugars: 25-30g
• Protein: 4-5g

Key Nutritional Highlights:

• Strawberries: Strawberries are a good source of Vitamin C, antioxidants, and fiber. They contribute to the overall nutritional value of the cake and add natural sweetness and flavor.
• Moderate Calorie Count: While Strawberry Spoon Cake is a dessert, the estimated calorie count per serving is moderate compared to some richer desserts. Enjoying it in moderation as part of a balanced diet is key.
• Source of Energy: Carbohydrates from the flour and sugar provide energy.
• Minimal Fiber: The fiber content is relatively low, primarily from the strawberries and flour.

Important Considerations:

• These values are estimates and can vary. Using specific nutritional calculators and ingredient labels will provide more precise values.
• To reduce calories and fat, you could consider using lower-fat milk alternatives, reducing the amount of sugar slightly, or using applesauce to replace a portion of the butter, though these substitutions may alter the texture and flavor slightly.
• This dessert is best enjoyed as an occasional treat due to its sugar and fat content.

Preparation Time

The beauty of Strawberry Spoon Cake lies not only in its delicious taste but also in its relatively quick and straightforward preparation. Here’s a breakdown of the time involved in making this delightful dessert:

• Prep Time: 20-25 minutes
  • This includes:
    • Gathering and measuring ingredients.
    • Washing and slicing strawberries.
    • Preheating the oven and preparing the baking pan.
    • Mixing dry ingredients.
    • Creaming butter and sugar.
    • Incorporating eggs and vanilla.
    • Alternating wet and dry ingredients to make the batter.
    • Folding in strawberries.
• Cook Time: 30-35 minutes
  • This is the time the cake spends baking in the preheated oven at 350°F (175°C). Baking time can vary slightly depending on your oven and the pan used.
• Cooling Time: 10-15 minutes
  • Allowing the cake to cool in the pan for a short period after baking makes it easier to serve and prevents it from crumbling.
• Total Time: Approximately 1 hour – 1 hour 15 minutes

Time-Saving Tips:

• Mise en Place: Prepare all your ingredients (measure, chop, etc.) before you start mixing. This will streamline the process and make it more efficient.
• Softened Butter: Ensure your butter is properly softened at room temperature. This will make creaming with sugar much faster and easier.
• Pre-Sliced Strawberries: If you are very short on time, you could purchase pre-sliced strawberries, although freshly sliced are always preferred for optimal flavor and texture.
• Simple Serving: For a quick and easy serving, serve the cake warm straight from the pan without any elaborate toppings.

Strawberry Spoon Cake is an excellent choice for a dessert when you want something homemade and delicious without spending hours in the kitchen. It’s perfect for busy weeknights or when you need a dessert for a last-minute gathering.

How to Serve

Strawberry Spoon Cake is wonderfully versatile when it comes to serving. Its comforting texture and delightful strawberry flavor lend themselves to various accompaniments and occasions. Here are some serving suggestions to elevate your Strawberry Spoon Cake experience:

• Warm and Classic:
  • Whipped Cream: A dollop of freshly whipped cream is the quintessential topping for spoon cake. The light, airy texture of whipped cream complements the warm, tender cake and juicy strawberries perfectly. You can use store-bought whipped cream or make your own for an extra touch of freshness.
  • Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over a warm slice of Strawberry Spoon Cake is a classic pairing. The cold ice cream contrasts beautifully with the warm cake, creating a delightful temperature and texture contrast.
  • Dusting of Powdered Sugar: For a simple yet elegant touch, dust the warm cake with a light layer of powdered sugar before serving. This adds a subtle sweetness and visual appeal.
• Fruity and Fresh:
  • Fresh Strawberries: Enhance the strawberry flavor by serving extra fresh strawberries alongside the cake. Sliced, quartered, or whole strawberries all work well.
  • Strawberry Sauce: Drizzle a homemade or store-bought strawberry sauce over the spoon cake for an intensified strawberry experience. A simple strawberry sauce can be made by simmering fresh or frozen strawberries with a little sugar and lemon juice until thickened.
  • Mixed Berry Compote: Serve with a warm or chilled mixed berry compote. The combination of strawberries with other berries like blueberries, raspberries, and blackberries adds complexity and depth of flavor.
• Indulgent and Rich:
  • Custard Sauce (Crème Anglaise): For a more decadent serving, pair the spoon cake with a creamy custard sauce or crème anglaise. The rich and velvety custard sauce adds a luxurious touch to the dessert.
  • Caramel Sauce: A drizzle of warm caramel sauce can add a delightful buttery and sweet contrast to the fruity strawberries and soft cake.
  • Chocolate Shavings: For chocolate lovers, sprinkle dark or milk chocolate shavings over the spoon cake for a hint of chocolate richness that complements the strawberry flavor surprisingly well.
• Serving Occasions:
  • Casual Family Dessert: Perfect for a weeknight family dessert, served warm straight from the pan with a simple topping like whipped cream or ice cream.
  • Summer Gatherings: Ideal for summer barbecues, picnics, and potlucks. It’s a crowd-pleasing dessert that can be made ahead of time and served at room temperature or slightly warmed.
  • Holiday Meals: A comforting and delicious dessert for holiday gatherings, especially during spring and summer holidays when strawberries are in season.
  • Special Occasions: Elevate the serving for special occasions by using more elaborate toppings and garnishes, such as fresh mint sprigs, edible flowers, or a combination of sauces and berries.
• Presentation Tips:
  • Serve in Bowls: Spoon cake is traditionally served in bowls, highlighting its soft and spoonable texture.
  • Individual Portions: For a more elegant presentation, you can bake the spoon cake in individual ramekins or small baking dishes.
  • Garnish Thoughtfully: A simple garnish, like a fresh strawberry slice or a mint sprig, can enhance the visual appeal of the dessert without being overly fussy.

No matter how you choose to serve it, Strawberry Spoon Cake is a delightful and comforting dessert that is sure to be enjoyed by all.

Additional Tips for Perfect Strawberry Spoon Cake

To ensure your Strawberry Spoon Cake turns out absolutely perfect every time, here are five additional tips to keep in mind:

1. Use Room Temperature Ingredients: This is a crucial tip for many baking recipes, and Strawberry Spoon Cake is no exception. Ensure your butter, eggs, and milk are all at room temperature before you begin. Room temperature ingredients emulsify together more smoothly, creating a more homogenous batter. This results in a cake with a better texture and rise. Cold ingredients can sometimes cause the batter to curdle or not mix together properly, leading to a denser and less tender cake. Take the butter, eggs, and milk out of the refrigerator about 30-60 minutes before you plan to start baking to allow them to come to room temperature naturally.
2. Don’t Overmix the Batter: Overmixing the batter is a common mistake in baking that can lead to a tough and dense cake. When flour is mixed with liquid, gluten develops. Overmixing develops too much gluten, resulting in a cake that is chewy rather than tender. Mix the dry and wet ingredients together only until they are just combined and no streaks of flour remain. Once you add the strawberries, fold them in gently until they are evenly distributed. Resist the urge to keep mixing once the batter is smooth and homogenous.
3. Adjust Baking Time as Needed: Oven temperatures can vary, and baking times are always estimates. Start checking your Strawberry Spoon Cake for doneness around 30 minutes of baking time. Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean or with just a few moist crumbs clinging to it, the cake is done. If it comes out with wet batter, continue baking for another 5-10 minutes and check again. Avoid overbaking, as this can result in a dry cake. The cake should be lightly golden brown on top and spring back gently when touched.
4. Macerate Strawberries for Enhanced Flavor (Optional): For an even more intense strawberry flavor, consider macerating a portion of your sliced strawberries before adding them to the batter. To macerate strawberries, gently toss them with a tablespoon or two of granulated sugar and let them sit at room temperature for about 15-20 minutes. The sugar will draw out the natural juices of the strawberries, creating a flavorful syrup. You can then add both the strawberries and their juices to the batter. This step is optional but can significantly enhance the strawberry flavor in your spoon cake.
5. Let the Cake Cool Slightly Before Serving: While Strawberry Spoon Cake is best served warm, it’s important to let it cool in the pan for about 10-15 minutes after removing it from the oven before serving. This cooling period allows the cake to set slightly, making it easier to slice and serve without crumbling. It also allows the flavors to meld together a bit more. Serve it warm, but not piping hot, for the best texture and flavor.

By following these additional tips, you’ll be well on your way to baking a truly exceptional Strawberry Spoon Cake that will impress your family and friends every time.

Frequently Asked Questions (FAQ) about Strawberry Spoon Cake

Here are five frequently asked questions about Strawberry Spoon Cake, along with their answers, to help you troubleshoot and understand this delightful dessert better:

Q1: Can I use frozen strawberries instead of fresh strawberries?

A: While fresh strawberries are highly recommended for the best flavor and texture in Strawberry Spoon Cake, you can use frozen strawberries in a pinch. However, frozen strawberries tend to release more moisture during baking, which can potentially make the cake slightly soggy. If using frozen strawberries, make sure to thaw them completely and drain off any excess liquid before folding them into the batter. You might also consider slightly reducing the amount of milk in the recipe to compensate for the extra moisture from the frozen strawberries. Fresh strawberries will always provide a superior flavor and texture, but frozen strawberries can work as a substitute if necessary.

Q2: Can I make Strawberry Spoon Cake ahead of time?

A: Yes, you can prepare Strawberry Spoon Cake ahead of time. The baked cake can be stored at room temperature for up to 2 days or in the refrigerator for up to 4 days. Store it in an airtight container to prevent it from drying out. For the best flavor and texture, it’s recommended to reheat the cake slightly before serving if it has been refrigerated. You can gently warm it in a low oven (around 200°F or 95°C) for about 10-15 minutes or microwave individual portions for a short time until warmed through. While the cake is best served fresh or within a day or two, it does hold up reasonably well when stored properly.

Q3: Can I add other fruits to this spoon cake recipe?

A: Absolutely! Strawberry Spoon Cake is a versatile base recipe that can be adapted to include other fruits. Berries like blueberries, raspberries, and blackberries are excellent additions or substitutions for strawberries. You can create a mixed berry spoon cake by combining strawberries with other berries. Peaches, nectarines, or even sliced bananas can also be used to create different fruit variations. When using fruits with higher moisture content, like peaches, you might want to lightly toss them in a bit of flour before adding them to the batter to help absorb excess moisture and prevent the cake from becoming soggy.

Q4: My spoon cake sunk in the middle. What could have caused this?

A: A sunken center in a spoon cake can be caused by a few factors:

• Oven Temperature Too Low: If your oven temperature is too low, the cake may not rise properly and could sink in the center. Ensure your oven is preheated to the correct temperature (350°F or 175°C) and use an oven thermometer to verify accuracy.
• Overmixing the Batter: Overmixing the batter can develop too much gluten, which can cause the cake to collapse in the center. Mix the batter only until just combined.
• Too Much Leavening Agent: While unlikely in this recipe, using too much baking powder can sometimes cause a cake to rise rapidly and then collapse. Ensure you are using the correct amount of baking powder as specified in the recipe.
• Opening the Oven Door Too Early: Avoid opening the oven door frequently during the first 20-25 minutes of baking, as this can cause the oven temperature to drop and potentially lead to a sunken cake.

Q5: Can I make this recipe gluten-free?

A: Yes, you can adapt this Strawberry Spoon Cake recipe to be gluten-free. To make it gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Look for a blend that is designed for baking and contains a mix of gluten-free flours and starches. It’s generally recommended to use a blend that already contains xanthan gum or guar gum, as these act as binding agents in gluten-free baking. Follow the recipe instructions as written, using the gluten-free flour blend in place of all-purpose flour. Be aware that gluten-free cakes may sometimes have a slightly different texture than traditional wheat-based cakes, but with a good quality gluten-free flour blend, you can still achieve a delicious and satisfying Strawberry Spoon Cake. You might also consider adding a teaspoon of xanthan gum to your gluten-free flour blend if it doesn’t already contain it, to improve the texture and structure of the cake.

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