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Easy Strawberry Spoon Cake – a soft, gooey-in-the-center cake made with an easy vanilla batter, fresh strawberries, and a swirl of strawberry jam for even more fruity flavor in every bite. It takes just a few minutes to prep, then bake and top with vanilla ice cream or a dollop of whipped cream. Perfect for entertaining—or simply enjoying a summery treat on a slow afternoon.
Something I’ve really come to love over the past few years is baking with fresh berries. I just spent a few days with my grandpa over the 4th, and he’s got me so inspired to keep creating new berry-filled desserts—and even a few citrusy ones too!
Unlike my mom, my grandpa loves dessert. Chocolate, vanilla, fruity—he doesn’t discriminate! His favorites are a classic apple pie or a good key lime. So naturally, key lime pie is next on my list. Sounds fun, right?
I wasn’t able to share this strawberry cake with him (sadly), but I showed him a few photos and he said, “I’d love to try that soon!” Next time I visit, I’ll be sure to bring both cake and pie—he deserves the best of both!
Back to this cake though—it’s been on my list to make since last summer. A spoon cake is one of those easy, nostalgic desserts that feels comforting but still special. It’s light and super moist, made with macerated strawberries and all those delicious, syrupy juices.
I fold in a little strawberry jam too, just to make sure every bite has that sweet, summery berry flavor. It’s the easiest cake and always a crowd favorite!
Here are the details
Ingredients
- fresh strawberries
- brown sugar
- salted butter
- eggs
- buttermilk – you can also just use milk
- vanilla extract
- flour
- baking powder
- strawberry jam – ideally pick up from somewhere local!
Special Tools
You don’t need much for this cake. Just a couple of mixing bowls, a skillet, and a cake pan (around 10 inches).
Steps
Step 1: Macerate the strawberries
Trim the berries and slice them in half—if they’re really big, quarter them. Toss the strawberries with ¼ cup of the brown sugar.
Let them sit for at least 15 minutes. During this time, the sugar will draw out the juices and soften the berries.
Step 2: Mix the batter
Melt and lightly brown the butter in a skillet. The browned butter adds even more flavor to the cake.
Pour the butter into a mixing bowl, then add the remaining brown sugar, the egg, buttermilk, and vanilla.
Mix in the flour, baking powder, and salt until just combined.
Step 3: Combine the berries with the batter
Pour the batter into a 10-inch cake pan or pie plate—you can also use a square brownie or cake pan.
Spoon the macerated strawberries and all their juices over the batter.
Dot small spoonfuls of jam across the top for even more strawberry goodness.
Step 4: Bake the cake
Bake for 35 to 45 minutes, until the edges are fully set and the center is just barely set.
Let the cake rest in the pan for about 10 minutes so it can finish setting up.
How to serve this easy strawberry spoon cake!
Serve warm, ideally with scoops of vanilla ice cream right on top—or a dollop of homemade, lightly sweetened vanilla whipped cream.
The contrast of the warm cake with melty ice cream or whipped cream and juicy strawberries is pure perfection.
Looking for other homemade recipes? Here are a few ideas:
Healthier Homemade Nutter Butter Cookies
Frosted Brown Sugar Cinnamon Pop Tarts
Lastly, if you make this Easy Strawberry Spoon Cake, be sure to leave a comment and/or give this recipe a rating! Above all, I love hearing from you and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Easy Strawberry Spoon Cake
Servings: 8
Calories Per Serving: 250 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 cups halved or quartered strawberries
- 3/4 cup brown sugar
- 1 stick (8 tablespoons) salted butter, melted/lightly browned
- 1 egg, at room temperature
- 1 cup buttermilk (or whole milk is OK too)
- 1 tablespoon vanilla extract
- 1 3/4 cups all-purpose or white whole wheat flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup strawberry jam
Instructions
- 1. Toss the strawberries with 1/4 cup brown sugar in a bowl. Let the fruit sit for 10 minutes to release some of its juices.2. Preheat the oven to 350°F. Butter a 10-12 inch baking dish. 3. In a bowl, whisk together the melted butter, remaining 1/2 cup brown sugar, the egg, buttermilk (or milk), and vanilla. Add the flour, baking powder, and salt.4. Pour the batter into the prepared dish. Spoon the macerated strawberries over the top, then go back and spoon out all the juices. Add small spoonfuls of jam; do not stir. Bake for 30-40 minutes until set around the edges and jammy in the center. Let the cake sit for 5 minutes.5. Spoon the cake into bowls, getting all the strawberry juices. Serve warm with ice cream or whipped cream.
This post was originally published on July 8, 2025
Wonderful recipe! The browned butter really sends it over the top! I did add 1/4 c brown sugar as some suggested it wasn’t sweet enough. That added the perfect sweetness. Served warm with vanilla ice cream for a dinner party.
Thank you SO much Melenda! So glad you enjoyed this cake! 🙂 xT
Made this simple cake with the last of my strawberries and it didn’t disappoint. Definitely serve warm with a scoop of vanilla ice cream. Would this work with other fruit?
Hi Erin! Love to hear that this cake was a success for you! I agree, serving warm makes it even more tasty! It should work well with other fruits as well 🙂 xT
Could you use gold cake batter instead? I’m wondering if that would solve the blandness problem people are reporting.
Hi Allison! Thank you so so much! Yes, you can definitely use a cake mix instead if you’d like to simplify! xT
Delicious!!! My daughter made this & I can’t wait to make it. Reminded us of pancakes with strawberries & Breyers Vanilla Bean ice cream was the perfect topper.
Thank you so much Theresa! So so happy to hear you enjoyed the recipe! I love that you compared it to pancakes with strawberries! 🙂 xT
Forgot my rating
This was pretty sloppy and bland. I’ve seen better recipes for spoon cakes. I had the ingredients on hand, so just made this one. I’d use a different recipe in the future.
Hey Brian! Thank you so much for the feedback, I really appreciate it! Thanks for letting me know, I hope you have a great summer! 🙂 xT
Hi, how should you store this and how many days will it stay good for?
Hi Ashley! I would store this in the fridge, it should be good for 3-4 days! xT
We were not fans of this recipe… it had an odd aftertaste, almost like a Bisquick biscuit. And even though I’m not a fan of overly sweet desserts, this one seems like could do with more sugar. Not a repeat recipe, unfortunately.
Hey Cristy! Oh I am so sorry to hear that! Thank you for letting me know, and thanks for giving the recipe a try! xT
How long will this last for and do I need to to refrigerate or keep at room temperature?
Hey Ashley! Because it contains fresh fruit and dairy, it shouldn’t sit out for more than a few hours. I would store in the refrigerator! You can enjoy it cold or gently reheat slices in the microwave for 20–30 seconds. This should last for 3-4 days 🙂 xT
The brown butter takes this one over the top. So quick and definitely a keeper.
Hey Meka! Thank you SO much for trying out this cake! The brown butter is definitely a MUST in this recipe! 🙂 xT
This is really yummy. I like it better than strawberry shortcake.
Hey Diane! So glad you are loving this cake! Definitely a yummy way to enjoy strawberry season! 🙂 xT
Great! Delicious and so good with in season fresh strawberries. I love your pie pan it’s so cute. Do you have a link to it. Would love to buy one.😊
Thank you so much! I am so glad you enjoyed this recipe! This pan is sold out from anthropologie, but here are some similar pans linked! xT
https://www.shopltk.com/explore/halfbakedharvest/posts/3a50a050-5e8a-11f0-a857-0242ac110008
Could you make the batter up ahead and chill in the fridge until ready to use?
Hey Sharon! It’s best to bake this Strawberry Spoon Cake batter right after mixing, since it uses baking powder for leavening, which starts working as soon as it’s combined with the wet ingredients. If you chill the batter for too long, the cake may not rise properly and could turn out dense. For best results, prep the ingredients ahead (like slicing strawberries or measuring dry ingredients), but wait to mix and bake until you’re ready to serve. Hope you love it! xT
It’s just amazing how you are able to keep up your busy travel schedule and give us new recipes!
Aw thank you Margo! Happy to keep creating yummy recipes for you all! xT