Strawberry Spoon Cake is a delectable treat, marrying the sweet, ripe strawberries with tender, buttery cake. We coax big flavor from the berries with the dynamic duo of Strawberry and Raspberry Extracts. Baked until golden, this one is a luscious dessert that’s meant to be enjoyed warm, spooned straight from the pan. Top with vanilla ice cream or a dollop of whipped cream for a creamy accent to each buttery, sweet, fruity bite.
STRAWBERRY SPOON CAKE
Servings
4-6
Total time
1
hourIngredients
For the Strawberry Filling:
1 pint strawberries, hulled
1/3 cup sugar
1 tsp Pure Strawberry Extract
1 tsp Pure Raspberry Extract
For the Cake:
1 stick butter, melted
1/3 cup brown sugar
1/2 cup milk
1 Tbl Mexican Vanilla Extract
1 tsp baking powder
1 cup flour
3/4 tsp Baker’s Salt
Instructions
- Preheat oven to 350°F. Grease an 8-inch round baking dish.
- Halve the hulled strawberries and place in a bowl with the granulated sugar, Strawberry Extract and Raspberry Extract. Mash with the back of a fork and set aside for 15 minutes to macerate.
- In a mixing bowl, combine the melted butter, brown sugar, milk and vanilla extract. Add in the flour, baking powder and salt.
- Scrape the batter into the greased baking dish. Pour the berries and all accumulated juices onto the batter. Gently move them to spread them out to cover the batter. In this type of fruit dessert – sometimes called a “Creeping Cobbler” – the cake will rise and bake around the fruit, leaving some of it exposed.
- Bake the cake for 25-30 mins or until a skewer inserted into the cake comes out with only moist crumbs.
- Remove the cake from the oven and allow to cool for 5 mins. Serve warm with ice cream or whipped cream.
