Strawberry Spoon Cake
35 min4 servings
A warm, gooey spoon cake where strawberry juices seep into a tender butter cake, served with vanilla ice cream.
| prepPreheat oven to 350°F / 175°C | |||||
| prepGrease an 8-inch baking dish with butter | |||||
| 145 g fresh or frozen strawberries, hulled | Mash strawberries with sugar | Spoon strawberries & juices over batter | Bake 350°F / 175°C, 20–25 min until toothpick clean | Cool 3–5 min, spoon into bowls, serve with ice cream | |
| 75 g packed light brown sugar (for berries) | |||||
| 115 g unsalted butter, melted | Whisk butter, sugar, milk & salt; add flour & baking powder | Transfer batter to dish, spread evenly | |||
| 75 g packed light brown sugar (for batter) | |||||
| 120 ml whole milk, at room temperature | |||||
| ½ teaspoon kosher salt | |||||
| 130 g all-purpose flour | |||||
| 1 teaspoon baking powder | |||||
| Vanilla ice cream, for serving | |||||
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