Its the only cake I want when strawberries are in season.
So many leaves to rake!
I was sure I wouldnt survive it.
Simply Recipes / Mark Beahm
Moving here (the South) also introduced me to one of my favorite desserts: strawberry spoon cake.
Its a soft cake dotted with fresh strawberries that get jammy when baked.
You serve it warm, scooped with a spoon rather than slicing it.
Simply Recipes / Mark Beahm
Last weekend, my family was invited to a pool party hosted by new friends.
I made two strawberry spoon cakes and brought them over with a big tub of vanilla ice cream.
Grease an 8-inch cake pan with cooking spray and set it aside.
Simply Recipes / Mark Beahm
Combine the strawberries, lemon zest and juice, and 1 tablespoon sugar in a small bowl.
Simple Tip!
Use a Microplane to zest the lemon first and then cut it in half to juice.
Simply Recipes / Mark Beahm
Its acidity will prevent your strawberries from turning brown-gray when baked and will enhance their natural sweetness.
Add the buttermilk, flour, baking powder, and baking soda and stir until combined.
Scrape the batter into the prepared cake pan and spread it into an even layer.
Spoon the strawberries and all of their juices evenly on top of the batter.
Don’t push the strawberries down.
Bake the cake for 35 to 40 minutes, until the top and edges are golden brown.
Cool the cake on your kitchen counter for about 5 minutes.
Spoon the warm cake into bowls and serve with vanilla ice cream.
Reheat in the microwave for 20 to 30 seconds if youd like to serve it warm again.
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