A Surprisingly Simple Summer Strawberry Spoon Cake Recipe
A surprisingly simple summer strawberry spoon cake recipe that might be my absolute favorite dessert right now.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
Scale
For the fruit:
- 1 lb. fresh strawberries (you can use frozen strawberries, but make sure they are completely defrosted and thawed before using)
- 2 tablespoons granulated sugar
- Zest of 1 lemonn
- 3 tablespoons lemon juice
For the cake batter:
- 1/2 cup all-purpose flour
- 1/2 cup almond flour
- 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1/4 cup whole milk
- 1 egg
- 1 teaspoon vanilla extract
- 8 tablespoons of unsalted butter cut into 8 pieces
Instructions
- Preheat the oven to 400º.
- Mix the granulated sugar, brown sugar, almond flour, all-purpose flour, baking powder, and salt in a large bowl. Use your fingers to break apart any brown sugar clumps, then mix everything again.
- Whisk together the egg, milk, and vanilla extract using a small bowl or liquid measuring cup.
- Put the butter in an 8-inch round or square cake pan and place in the oven for the butter to melt. Watch closely and remove from the oven when the butter has turned light brown in color. Remove from the oven and swirl the butter around.
- Pour the melted butter into the flour mixture and stir with a rubber spatula until completely combined.
- Add the milk mixture and whisk briskly until the batter is smooth.
- Pour the batter into the greased baking dish or pan.
- Spoon the fruit mixture gently on top of the cake batter in an even layer. It should be a top layer of jammy strawberries and almost cover the entire surface.
- Put the cake in the preheated oven and bake for 30 to 35 minutes or until the top is golden brown.
- Remove from oven and serve warm.