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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
Is brown sugar healthier than white sugar? I’m trying to eat a bit healthier these days and looking for simple swaps. TIA!
Hi Gina! Brown sugar isn’t much healthier than white sugar—they have very similar calories and carbs. The main difference is brown sugar has a bit of molasses, which adds tiny amounts of minerals but not enough to make a big health impact. For healthier swaps, try natural sweeteners like honey, maple syrup, or coconut sugar in moderation! xT
This was not enjoyed at our house, unfortunately.
Hey there! I’m so sorry this one was not enjoyed! Would you be able to provide more detail on what you didn’t like about it? Thanks! Let me know! xT
Hi,
My grandson has celiacs- do you think a gluten free flour would work in this recipe?
Thx! It looks delicious!
Hi Aldene! I haven’t ever tried this with gf flour but that should work just fine! xT
Definitely a keeper! I followed the recipe and it turned out great. I would also make it with the raspberries or blackberries I have in the freezer
Thanks so much Catherine! xT
Making this on Saturday because it looks insanely good! thoughts on the addition of chocolate chips? Too much?
Hey Allie! I haven’t tested this recipe with chocolate chips but sounds yummy! xT
I made this last night, except I only had peaches.
This was so easy to make and it was delicious!!
Will surely make again.
Thank you so much!!
Hey Caroline! Oooh yummy I bet this was great with peaches! Thanks for giving the recipe a try! 🙂 xT
Wonderful and simple! Thank you!
Thank you Barbara! xT
Excellent! My family has been tucking into it and it is disappearing rapidly, one spoonful at a time! I am going to make a gf version next for my son with Celiacs… fingers crossed!
Hey Clare! So happy to hear you and your fam are enjoying this recipe! xT
This looks divine, but I have an unfortunate strawberry allergy. Would it work with blackberries or raspberries?
Hey Mickey! Yes this should work just fine with blackberries/raspberries! 🙂 xT
It’s perfectly gooey in the middle, and I like that the recipe called for brown sugar instead of just regular white sugar.
Love to hear that!! Thanks so much! xT
Excellent! Loved it.😍 Turned out perfect.
Could you link where you purchased the beautiful cake pan you use in the photos, I would love to buy one?
Hi Sienna! I used a pan from anthropologie for this, it’s no longer being sold but here are some similar options! https://www.shopltk.com/explore/halfbakedharvest/posts/3a50a050-5e8a-11f0-a857-0242ac110008xT
I added a dollop of active sourdough starter and it gave it even more volume. I definitely noted the saltiness that came through just a bit in the cake itself using salted butter and a teaspoon of salt. It works with the sweet berries and jam, but I really prefer using unsalted butter in my cake recipes myself.
Hi Savannah! Thank you so much for the feedback about the butter! xT
Rather than spoon out the strawberry juices, could the berries be drained before adding to the top?
Hi Donna! Yes, that should be fine! 🙂 xT
This looks yummy! Do you find strawberry stems enjoyable to eat? Theyre in a few photos.
Hey Rebecca! I liked the pop of green on the stems for color for photos, but I don’t eat the stems! Sorry for any confusion xT
Hi Tieghan,
If we melt the butter in a ten or 12 inch cast iron skillet can we pour the batter back into it to bake in the oven?
Have a great day!! ☺️
Hi there! Yes definitely!
Awesome 🤩 thank u
Greetings from the UK – the recipe looks and sounds delicious – advise please – do you think I could use a light oil in place of melted butter. If you think it would work what would your suggestion be in metric measurement. Big thanks.
Hi Nina! Yes you could definitely use canola oil or melted coconut oil!