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+ servings

STRAWBERRY SPOON CAKE

This quick and easy dessert is so delicious! A white cake base topped with sliced strawberries, creating a jelly like sauce that produces this scrumptious, mouthwatering cake.
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 6 servings
Calories 255 kcal

Equipment

  • 1 cake pan I used a 12.8 x 8.7, an 8" cake pan also works
  • 2 medium bowls

Ingredients
  

STRAWBERRY SAUCE

  • ½ c granulated sugar
  • 2 tsp cornstarch
  • 2 c fresh strawberries
  • 2 tbsp lemon juice

CAKE BATTER

  • 1 c all-purpose flour
  • ½ t salt
  • tsp baking powder
  • ½ c butter, melted
  • ¾ c granulated sugar
  • ½ c milk
  • tsp vanilla extract

Instructions
 

  • Preheat the oven to 350° F and prepare your pan by greasing it. I used a 12.8" x 8.7" pan in the picture but an 8" cake pan would work as well.

PREPARING THE STRAWBERRY SAUCE

  • In one bowl mix together the corn starch and sugar.
  • Hull your strawberries and cut them into equal size pieces. The medium size strawberries I cut in half lengthwise and then in half width wise and cut the others to be close to this same size.
  • Add the strawberries and lemon juice to the sugar/cornstarch mix coating them all well and pressing down a bit to help the strawberries release more of their juices. Set this aside to continue to macerate as your prepare the cake batter.

CAKE BATTER INSTRUCTIONS

  • In your other bowl combine the melted butter, sugar, egg, milk, and vanilla extract. Whisk it all together.
  • Then add in your salt, baking powder, and flour. Mix together until it is smooth and creamy.
  • Pour the batter into the prepared cake pan and spread evenly.
  • Spoon on the strawberries and juices. I tried to not go all the way up to the edges.
  • Place the dish in the oven and bake for 25 - 30 minutes at 350°F or until a toothpick inserted in the center comes out clean and the edges are lightly golden.
  • Remove from the oven and place on a cooling rack for 5 - 10 minutes and then scoop up with a spoon into bowls and serve with vanilla ice cream.

Notes

  1. You can add in a few drops of red food coloring with the strawberry sauce you'd like.
2. Frozen strawberries can be used but need to be thawed first. They will not hold their shape as well but still work for this recipe.
**NUTRITIONAL DISCLAIMER The nutritional information shown is an estimate, and is determined from online calculators. 

Nutrition

Serving: 1scoopCalories: 255kcalCarbohydrates: 22gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 43mgSodium: 413mgPotassium: 138mgFiber: 2gSugar: 5gVitamin A: 512IUVitamin C: 30mgCalcium: 90mgIron: 1mg
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