Strawberry Spoon Cake recipe

Oh, Strawberry Spoon Cake. Just the name conjures up memories of warm summer evenings, family gatherings, and the sweet, comforting taste of homemade goodness. For years, this recipe has been a cherished staple in my family, passed down through generations and tweaked to perfection. Honestly, it’s the dessert that disappears fastest at any potluck or picnic I bring it to! There’s something undeniably magical about the combination of tender, biscuit-like cake, juicy, ripe strawberries, and a creamy, luscious sauce. It’s not too heavy, not overly sweet, and utterly delightful. If you’re looking for a dessert that’s both impressive and incredibly easy to make, look no further. This Strawberry Spoon Cake is guaranteed to become your new go-to recipe for any occasion, big or small. Prepare to be amazed by how simple ingredients can transform into a dessert that tastes like pure summer sunshine!

The Star Ingredients: What You’ll Need for Strawberry Spoon Cake

To create this delectable Strawberry Spoon Cake, you’ll need a handful of fresh, high-quality ingredients. Each component plays a crucial role in the final taste and texture of this delightful dessert. Let’s break down exactly what you’ll need:

For the Biscuit Base:

• 2 cups All-Purpose Flour: The foundation of our spoon cake. All-purpose flour provides the right balance of gluten for a tender yet structured base. Make sure to measure it correctly – spooning it into the measuring cup and leveling off the top is recommended to avoid using too much flour.
• 2 teaspoons Baking Powder: This is your leavening agent, responsible for the light and airy texture of the biscuit base. Ensure your baking powder is fresh for optimal results.
• ½ teaspoon Salt: Salt enhances the flavors of all the other ingredients and balances the sweetness.
• ½ cup (1 stick) Unsalted Butter, Cold and Cubed: Cold butter is key to creating flaky layers in the biscuit. Using unsalted butter allows you to control the overall saltiness of the recipe. Make sure it’s cold – straight from the refrigerator is ideal.
• ¾ cup Buttermilk: Buttermilk adds tenderness and a slight tanginess to the biscuit base. If you don’t have buttermilk on hand, you can make a quick substitute (see “Additional Tips” section).
• ¼ cup Granulated Sugar: Adds a touch of sweetness to the biscuit base and helps with browning.

For the Strawberry Filling:

• 4 cups Fresh Strawberries, Hulled and Sliced: The star of the show! Use ripe, fragrant strawberries for the best flavor. Slicing them ensures even distribution and allows their juices to mingle with the creamy sauce. Consider using locally sourced strawberries when in season for the most intense flavor.
• ½ cup Granulated Sugar: Sweetens the strawberries and helps to draw out their natural juices, creating a luscious syrup.
• 2 tablespoons Cornstarch: Cornstarch acts as a thickener for the strawberry sauce, creating that perfect spoonable consistency.
• 1 tablespoon Lemon Juice: Lemon juice brightens the strawberry flavor and adds a touch of acidity to balance the sweetness. Freshly squeezed is always best!

For the Creamy Sauce:

• 2 cups Heavy Cream: The base of our rich and decadent sauce. Heavy cream provides the necessary fat content for a thick and velvety texture.
• ½ cup Granulated Sugar: Sweetens the sauce and complements the strawberry filling.
• 1 teaspoon Vanilla Extract: Vanilla extract enhances the overall flavor profile and adds a warm, aromatic note to the sauce. Use pure vanilla extract for the best taste, avoiding imitation vanilla if possible.
• Pinch of Salt: A tiny pinch of salt balances the sweetness of the sauce and enhances the other flavors.

Optional Garnishes (for serving):

• Fresh Mint Leaves: Adds a pop of color and a refreshing aroma.
• Whipped Cream or Vanilla Ice Cream: For an extra layer of indulgence.
• Extra Sliced Strawberries: To emphasize the strawberry flavor and visual appeal.

Step-by-Step Instructions: Baking Your Perfect Strawberry Spoon Cake

Now that you have all your ingredients ready, let’s walk through the simple steps to create this incredible Strawberry Spoon Cake. Don’t be intimidated – this recipe is surprisingly straightforward and perfect for bakers of all skill levels.

Making the Biscuit Base:

1. Preheat Oven & Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish. This size is perfect for ensuring the spoon cake bakes evenly and provides ample servings.
2. Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, salt, and sugar. Whisking ensures that the baking powder and salt are evenly distributed throughout the flour, which is crucial for consistent leavening and flavor.
3. Cut in Cold Butter: Add the cold, cubed butter to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs. The goal is to have small pieces of butter still visible, as these will create flaky layers when baked. Work quickly to keep the butter cold.
4. Add Buttermilk and Combine: Pour in the buttermilk and stir with a fork just until the dough comes together. Be careful not to overmix. Overmixing will develop the gluten in the flour too much, resulting in a tough biscuit base. The dough will be slightly sticky, which is perfectly normal.
5. Press Dough into Baking Dish: Gently press the dough evenly into the prepared baking dish. You can use your fingers or the back of a spoon to spread it out. Don’t worry about making it perfectly smooth; a slightly rustic look is part of the charm of spoon cake.

Preparing the Strawberry Filling:

1. Combine Strawberries and Sugar: In a separate large bowl, gently toss the sliced strawberries with the sugar. Let them sit for about 10-15 minutes. This allows the sugar to draw out the natural juices from the strawberries, creating a syrupy base for the sauce.
2. Add Cornstarch and Lemon Juice: Sprinkle the cornstarch over the strawberries and toss to coat evenly. Then, stir in the lemon juice. The cornstarch will thicken the strawberry juices as they bake, and the lemon juice will enhance the strawberry flavor.

Assembling and Baking the Spoon Cake:

1. Pour Strawberry Filling over Biscuit Base: Pour the strawberry mixture evenly over the biscuit base in the baking dish. Distribute the strawberries and their juices as evenly as possible.
2. Bake: Bake in the preheated oven for 30-35 minutes, or until the biscuit base is golden brown and the strawberry filling is bubbly and thickened. The edges should be nicely browned, and a toothpick inserted into the center of the biscuit should come out clean (though it might be slightly moist from the strawberry juices).
3. Cool Slightly: Let the spoon cake cool slightly while you prepare the creamy sauce. This will prevent the hot sauce from melting the biscuit base too much.

Making the Creamy Sauce:

1. Combine Sauce Ingredients: While the spoon cake is baking or cooling slightly, prepare the sauce. In a medium saucepan, combine the heavy cream, sugar, and salt.
2. Heat and Simmer: Heat the mixture over medium heat, stirring occasionally, until the sugar is dissolved and the cream is just beginning to simmer. Do not boil. Boiling can cause the cream to curdle or become too thick.
3. Reduce Heat and Thicken: Reduce the heat to low and simmer gently for 5-7 minutes, or until the sauce has thickened slightly. It should be thick enough to lightly coat the back of a spoon. Stir occasionally to prevent sticking.
4. Stir in Vanilla Extract: Remove the saucepan from the heat and stir in the vanilla extract. The vanilla adds a lovely warmth and aroma to the sauce.

Serving and Enjoying:

1. Spoon Sauce over Warm Spoon Cake: Generously spoon the warm creamy sauce over the warm Strawberry Spoon Cake. Make sure to distribute the sauce evenly so that every bite is deliciously saucy.
2. Garnish (Optional): Garnish with fresh mint leaves, extra sliced strawberries, or a dollop of whipped cream or vanilla ice cream, if desired.
3. Serve Warm: Strawberry Spoon Cake is best served warm, while the biscuit is still slightly tender and the sauce is warm and comforting. It’s traditionally served with a spoon, hence the name “spoon cake”!

Nutrition Facts (Approximate)

Please note that these nutrition facts are estimates and can vary based on specific ingredients and serving sizes. This information is for general guidance only.

• Servings: Approximately 12 servings
• Calories per Serving: Approximately 350-450 calories (depending on serving size and sauce quantity)

Approximate Macronutrient Breakdown per Serving:

• Fat: 25-35g
• Saturated Fat: 15-20g
• Cholesterol: 80-100mg
• Sodium: 150-200mg
• Carbohydrates: 40-50g
• Sugar: 30-40g
• Protein: 3-5g

Important Considerations:

• This dessert is relatively high in fat and sugar due to the heavy cream, butter, and sugar content.
• Portion control is recommended, especially for those watching their calorie or sugar intake.
• The recipe can be slightly modified to reduce fat or sugar content, but this may affect the taste and texture. (See “Additional Tips” section for suggestions).
• Fresh strawberries provide some vitamins and antioxidants.

Preparation Time

• Prep Time: 30 minutes (includes ingredient preparation and assembly)
• Cook Time: 30-35 minutes
• Total Time: Approximately 1 hour to 1 hour and 15 minutes

This timing is approximate and may vary slightly depending on your oven and your pace in the kitchen. It’s a relatively quick dessert to prepare, making it perfect for both weeknight treats and special occasions.

How to Serve Strawberry Spoon Cake

Strawberry Spoon Cake is incredibly versatile when it comes to serving. Here are some delightful ways to enjoy this summer dessert:

• Warm and Cozy:
  • Classic Warm Serving: The most traditional way to enjoy spoon cake is served warm, straight from the oven with a generous ladle of warm creamy sauce. The contrast of temperatures and textures is simply divine.
  • With Vanilla Ice Cream: A scoop of creamy vanilla ice cream melting over the warm spoon cake adds another layer of coolness and richness.
  • With Whipped Cream: Light and airy whipped cream provides a lovely counterpoint to the richness of the sauce and the warmth of the cake.
• Elegant and Refined:
  • Individual Bowls or Ramekins: For a more elegant presentation, serve spoon cake in individual bowls or ramekins. This is perfect for dinner parties or special occasions.
  • Garnished with Mint and Strawberries: A sprig of fresh mint and a few extra slices of fresh strawberries elevate the presentation and add a touch of freshness.
  • Dusting of Powdered Sugar: A light dusting of powdered sugar before serving adds a delicate sweetness and a beautiful finish.
• Casual and Fun:
  • Potlucks and Picnics: Spoon cake is a fantastic dessert to bring to potlucks and picnics as it travels well and is always a crowd-pleaser. Bake it in a disposable aluminum pan for easy transport and cleanup.
  • Family Gatherings: Perfect for casual family dinners or weekend barbecues. It’s a dessert that everyone, from kids to grandparents, will love.
  • Summer Celebrations: Ideal for summer holidays like the 4th of July or Memorial Day, celebrating the season’s fresh berries.
• Serving Accompaniments:
  • Coffee or Tea: A classic pairing. The warmth of the coffee or tea complements the sweetness of the dessert.
  • Sweet White Wine or Rosé: For a more sophisticated pairing, a light and fruity sweet white wine or rosé can enhance the strawberry flavors.
  • Sparkling Cider or Lemonade: Refreshing non-alcoholic options that are perfect for summer.

Additional Tips for Spoon Cake Success

Want to take your Strawberry Spoon Cake to the next level? Here are five helpful tips to ensure baking perfection:

1. Use Cold Butter and Buttermilk: For the flakiest and most tender biscuit base, make sure your butter is very cold and your buttermilk is chilled as well. Cold ingredients prevent the gluten in the flour from developing too much, resulting in a light and airy texture. You can even cube the butter and place it in the freezer for a few minutes before starting.
2. Don’t Overmix the Biscuit Dough: Overmixing the dough will develop the gluten and make the biscuit base tough. Stir the buttermilk into the dry ingredients just until everything is moistened and the dough comes together. It’s okay if it’s a little shaggy and sticky.
3. Adjust Sugar to Strawberry Sweetness: The sweetness of strawberries can vary depending on the season and variety. Taste your strawberries before adding the sugar and adjust the amount accordingly. If your strawberries are very sweet, you might reduce the sugar slightly. If they are a bit tart, you might add a little more.
4. Make Buttermilk Substitute (If Needed): If you don’t have buttermilk, you can easily make a substitute. For ¾ cup buttermilk, combine ¾ cup milk with 2 ¼ teaspoons of lemon juice or white vinegar. Stir and let it sit for 5 minutes to slightly thicken and curdle before using.
5. Customize with Other Berries: While this recipe focuses on strawberries, you can easily adapt it to use other berries or a mix of berries. Blueberries, raspberries, blackberries, or a combination of your favorites would all work beautifully. Consider a mixed berry spoon cake for a colorful and flavorful variation. You could also add a hint of citrus zest to the berry mixture for extra brightness.

Frequently Asked Questions (FAQ) About Strawberry Spoon Cake

Got questions about making Strawberry Spoon Cake? Here are answers to some common queries:

Q1: Can I make Strawberry Spoon Cake ahead of time?

A: Yes, you can prepare the biscuit base and strawberry filling ahead of time. Assemble them in the baking dish, cover, and refrigerate for up to 4 hours before baking. However, it’s best to make the creamy sauce fresh just before serving for the best texture and flavor. The baked spoon cake is best served warm, but leftovers can be stored in the refrigerator for up to 2 days.

Q2: Can I use frozen strawberries?

A: Fresh strawberries are highly recommended for the best flavor and texture. However, if you must use frozen strawberries, thaw them completely and drain off any excess liquid before using. Frozen strawberries tend to release more water than fresh strawberries, so you may need to increase the cornstarch slightly in the filling to ensure it thickens properly.

Q3: My biscuit base is dry. What did I do wrong?

A: A dry biscuit base is often caused by using too much flour or overbaking. Make sure you are measuring your flour correctly (spooning and leveling) and not packing it into the measuring cup. Also, be careful not to overbake the spoon cake. Start checking for doneness around 30 minutes and remove it from the oven as soon as the biscuit is golden brown and a toothpick inserted into the center comes out clean.

Q4: Can I reduce the sugar in this recipe?

A: Yes, you can reduce the sugar, but it may slightly affect the taste and texture. You can reduce the sugar in the biscuit base by a tablespoon or two and in the strawberry filling by ¼ cup. For the creamy sauce, you can reduce the sugar by ¼ cup as well. Taste as you go and adjust to your preference, but keep in mind that sugar contributes to both sweetness and moisture.

Q5: Can I double this recipe?

A: Yes, you can easily double this recipe to serve a larger crowd. Simply double all the ingredients and bake it in a larger 13×19 inch baking dish. You may need to increase the baking time slightly, so keep an eye on it and check for doneness. Doubling the recipe is perfect for parties, potlucks, or large family gatherings.

Strawberry Spoon Cake is more than just a dessert; it’s a taste of summer, a comforting classic, and a recipe that’s sure to bring smiles to faces of everyone who tries it. So, gather your ingredients, preheat your oven, and get ready to bake a slice of sunshine! Enjoy!

Print