Strawberry Spoon Cake Recipe (2024)

By Jerrelle Guy

Strawberry Spoon Cake Recipe (1)

Total Time
30 minutes, plus cooling
Read community notes

This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.

Featured in: Sweet, Tender and Studded With Strawberries

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Yield:4 servings

  • ½cup/115 grams unsalted butter (1 stick), melted, plus more for greasing
  • 5ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)
  • cup/150 grams packed light brown sugar
  • ½cup/120 milliliters whole milk, at room temperature
  • ½teaspoon kosher salt
  • 1cup/130 grams all-purpose flour
  • 1teaspoon baking powder
  • Vanilla ice cream, for serving

Ingredient Substitution Guide

Nutritional analysis per serving (4 servings)

529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Strawberry Spoon Cake Recipe (2)


  1. Step


    Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.

  2. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.

  3. Step


    In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.

  4. Step


    Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.



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Cooking Notes

Sara James

I ate this whole thing by myself. All of it.

Mary Alford

This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.


This was a delicious easy dessert. I chopped 1 up of fresh rhubarb and simmered it with the 1/3 c. Brown sugar, when it was softened I added the strawberries.We are huge strawberry rhubarb fans, this might be better than our family pie recipe!

Faded elegance

I browned the butter. Misread the recipe and heated oven only to 325. After 20 minutes discovered the error. Increased temp to 350 and baked for 15 mins more. Absolutely fabulous! The strawberries were caramelized, and the cake had a beautiful color and texture. I will never use Julia’s clafoutis recipe again, and I intend to make my temp/timing mistake each time I bake this. Plus browning the butter added so much umami. Almost as good the next morning at room temp with coffee. A real keeper.


I have some nectarines that need to be used. Do you think it would work in place of the strawberries?


This is the first time I felt the need to add a comment after several years of happily trying NYT recipes. Expected this to be a little heavy and wet but it is the airiest cake - and also moist! Needless to say this came out great. Followed the recipe with some extras - grated fresh young ginger roots to the strawberry-sugar mix, zested lemons and added 1/4 teaspoon of vanilla bean paste into the wet ingredients before adding the dry ingredients. Am in Bangkok. Will use ripe mangoes next time.


I’ve made versions of this recipe before; it’s basically a clafouti, a French cake. The first version I made years ago was from a Jane Brody cookbook. Any fruit is good in it. I’ve used blueberries, tart cherries, peaches and strawberries, solo or mixed together.


The big distinction being that clafoutis is very egg rich and this cake interestingly enough has no eggs.


My family inhaled this in one sitting! We used Bob’s Red Mill 1:1 gluten-free flour and fresh-picked strawberries. Served it warm with strawberry ice cream (made from scratch also with our garden berries). What a summer treat!


My grandmother taught me this recipe over 50 years ago. She called it Lazy Woman’s Cobbler. I still use that recipe and alternate the spices related to the fruit and season. So easy to make and take to family and friends. I tried this recipe as written worked perfectly.


I just made a version of this (with rhubarb) where the last step before oven involves sprinkling top with another 1/2 cup of white sugar and then pouring a 3/4 cup of heavy cream over the top of everything (use a deeper pan). Cream intermingles with the cake, fruit, and sugar to make a golden-brown custard-y topping. We still had the ice cream.


I made this with fresh cherries (I used 22, cut in half after removing the pits) and added a drop of almond extract to the cherry/sugar mix. Delicious !!!


lulzI love my baked goods with poisons.

Kathleen Russell

DON’T MAKE THIS CAKE! It is highly addicting.

Sharon Lansing

NYT Notes:- This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.- Chop 1 up of fresh rhubarb and simmered it with the 1/3 c. Brown sugar, when it was softened I added the strawberries.


Don’t shy from adding all the juices from the strawberries! I was really cautious and didn’t add the last third of the liquid. It needed it. Still, very yummy. I served it with fresh whipped cream for Easter!

Clare Kleinedler

This has become my go-to for a quick and easy dessert when having people for dinner. I usually spend so much time on everything else that dessert always feels like a burden, but this is SO easy and such a crowd pleaser (I mean who doesn't love a slightly gooey, warm cake with cold vanilla ice cream?) that I'm happy to make it every time.

SJ- Waccabuc

Could you do this in ramekins for individual desserts and top with ice cream? What would the cook time reduce too?


A real winner! Loved by all. I've made it a few times, recipe as written. Don't skip the ice cream ... the contrast is perfection.


can this be made and then frozen?


I made this with King Arthur Gluten Free Measure for Measure flour and cut back the amount of brown sugar in the berries and batter by almost half, and it turned out great.


Followed this to the letter, and it came out like a cookie or tart... not cake at all. I wonder if baking powder is old? Cannot imagine any other reason.


Added blueberries also, more than called for - cooked twice as long (35-40mins)


It definitely takes longer to cook—a total of 30 minutes in my electric oven, in a square Pyrex baker.


Simply. The. Best. Enough said.


Amazingly simple and delicious!


Easy and very tasty but also extremely sweet - especially when adding ice cream. I think 1/3 C sugar total would be more than enough.


Have been dreaming about this recipe for 3 years but never made it until today. Used frozen blueberries, cut the sugar to 1/3 of a cup, and added 1/2 teaspoon of grated ginger just because I wanted to. The biscuit texture is light, fluffy, gooey where the fruit juice pools…absolutely swoon-worthy. And the whole thing took 30 minutes, start to finish. I’m going to make this cake with every fruit under the sun.


Would this work in a cupcake tin? I loved this recipe and it’s simplicity. Hoping to recreate it in personal serving sizes.


Notes from a new baker! Would love to have seen in instructions:- whisk dry ingredients first. I imagine a more experienced person would have known to do that without explicitly being told, but noobs read instructions very literally. Biting into a pocket of BP was not fun. - mash strawberries partially but not so they’re too small and runny. I didn’t look at the picture while I was baking, so only relying on the written instructions, I did too much mashing, which made the topping watery.

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Strawberry Spoon Cake Recipe (2024)


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