This strawberry spoon cake is sort of a mix of a spoonbread, a pudding cake, and a biscuit all in one! It’s then topped with delicious strawberries for an easy, home-style dessert. It’s better to err on the side of under-baking this cake rather than over-baking, as it’s meant to have a soft center. Serve it warm, with some vanilla ice cream, if desired.
Nutrition Facts (per serving)
305
Calories
12g
Fat
45g
Carbs
5g
Protein
Ingredients
1x2x4x
Original recipe (1X) yields 8 servings
2 cups sliced fresh strawberries
2 tablespoons white sugar
1 tablespoon lemon juice
½ cup unsalted butter
2 cups all-purpose flour
½ cup white sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 ½ teaspoons vanilla extract
Directions
Combine strawberries, 2 tablespoons sugar, and lemon juice in a medium bowl. Toss to combine and allow to sit for about 10 minutes.
Place butter into a 10-inch cast iron skillet. Place skillet into the oven and heat to 350 degrees F (175 degrees). Allow the butter to melt as the oven preheats.
Meanwhile, whisk together flour, 1/2 cup sugar, baking powder, baking soda, and salt in a large bowl until thoroughly combined.
Carefully remove the skillet from the oven; swirl to spread butter evenly. Pour remaining melted butter into the flour mixture. Set the skillet aside to cool slightly. Add buttermilk and vanilla to the flour and butter mixture. Stir just until no dry clumps of flour remain. Pour batter back into the skillet, and spread into an even layer. Spoon strawberries and their juices over the top.
Place skillet back into the oven, and bake until center of the cake is just barely set, 32 to 37 minutes. Cool for 5 minutes before serving. Serve warm.
This Strawberry Crumble Cake is so fresh and full of delicious strawberry and vanilla flavor. It has a moist vanilla cake that is topped with strawberries and crumble topping. This cake taste of summer, is super easier to make and perfect for any gathering.
This strawberry crumble cake is such a delicious treat and the texture of the cake is so soft and fluffy. Strawberry season is one of my favourite seasons and this fluffy vanilla cake is full of delicious vanilla flavor and topped with strawberry and lots of crumble.
This strawberry crumb cake is the perfect cake for spring and summer days, valentine’s day, baby showers and other celebrations.
Strawberries: This cake has a delicious layer of strawberries that brings lots of summery flavor.
Vanilla cake: This vanilla cake is so easy to make and is so soft!
Crumb topping: The cake is topped with lots of crumble for a delicious crunchy texture.
INGREDIENT NOTES
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
Butter: Take it out of the fridge 1-2 hours before baking (depending how warm your kitchen is).
Eggs: Let the eggs come to room temperature before baking.
Sour cream: Sour cream makes for a softer and more tender cupcake. I recommend using a sour cream with fat content of around 18%. Measure out the sour cream and let it come to room temperature 1-2 hours before baking (depending how warm your kitchen is).
Strawberries: Use fresh strawberries for this recipe for the best result. I don’t recommend using frozen strawberries for this recipe as they hold more liquid and therefore will make the cake more wet and soggy.
STEP 1: For the crumble, add all-purpose flour, granulated sugar and brown sugar to a bowl and mix it together. Melt the butter and pour the melted butter over the flour mixture. With a fork mix it together until it forms a crumbled structure and there is no dry flour left. Place it in the fridge while preparing the cake.
Before starting preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a 20×20 cm square pan with parchment paper.
STEP 2: For the cake, sift together the all-purpose flour, baking powder, and salt and set it aside.
STEP 3: In a large bowl using an electric hand mixer or in a bowl of a stand mixer, add the butter, and granulated sugar and mix it on high speed for 3 minutes. Add the eggs one at a time into the mixture and mix it in until combined.
STEP 4: Continue by adding half the dry ingredients, on low speed, and whisk until just combined. Then add the sour cream, vegetable oil, vanilla extract and mix until just combined. Then add the other half of the dry ingredients and mix until combined. Pour the cake into the prepared pan and make the strawberries.
STEP 5: Clean and cut the strawberries. Add them to a bowl and sprinkle them with flour, granulated sugar and lemon juice. Stir it well together. Spoon the strawberries over the cake in an even layer. Then top the strawberries with the crumble.
STEP 6: Bake it for 55-60 minutes or until a cake tester comes out clean. Let the cakes cool on a cooling rack. After 10 minutes, gently remove the cake from the cake tin and let the cakes cool down completely.
This recipe shows you how to make an easy strawberry shortcake that’s perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you!
This sensational strawberry poke cake is made with cake mix and strawberry Jell-O and finished with a creamy lemon topping. Add whole or sliced strawberries just before serving if you like.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish with cooking spray.
Beat cake mix, 1 cup water, eggs, oil, lemon zest, and lemon juice in a large bowl with an electric mixer on low speed until moistened. Increase speed to medium and beat for 2 minutes. Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of cake comes out clean, 21 to 26 minutes. Use a fork or chopstick to poke holes in cake; set aside.
Pour remaining 1 cup water into a small saucepan; bring to a boil. Stir in strawberry gelatin mix until dissolved. Mix in 1/4 cup cold water. Pour over cake. Refrigerate soaked cake until completely cool, at least 1 hour.
Make topping: Whisk together milk and lemon pudding mix in a bowl until slightly thickened. Fold in whipped topping.
Frost cooled cake with topping; store in the refrigerator. Top with whole or sliced strawberries when ready to serve.
Leavening agents — this strawberry cake uses both baking soda and baking powder. Make sure they are fresh and replace them if they’ve expired.
Butter — buy unsalted butter to prevent the cake and buttercream from tasting salty as there is salt added to the cake.
Eggs — this recipe uses a lot of egg whites to keep the cake light and fluffy. Save the egg yolks for my crème brûlée recipe.
Milk — to add the maximum richness and creaminess to the cake, make sure you use full-fat milk.
Strawberry reduction — reducing a strawberry puree is the secret to a flavorful strawberry cake and frosting. Adding strawberries directly into the batter or frosting does not incorporate the strawberry flavor throughout the cake, and just pureeing strawberries adds too much liquid to the cake and frosting. A strawberry reduction ensures the most flavor.
Cream cheese — be sure to use full-fat cream cheese and not the spreadable type from a tub. Cold cream cheese won’t mix well, so make sure to bring it to room temperature.
How to Make Strawberry Cake
1. In a large bowl, whisk together the flour, baking powder, salt, and baking soda.
2. In the bowl of a stand mixer with the paddle attachment, beat the butter on medium speed just until creamy. Add the sugar and beat until light and fluffy. Scrape down the bowl and add the egg whites and vanilla. Beat until on medium speed until well combined and very fluffy. Reduce the speed to low.
3. Add the flour mixture in batches to the mixer.
4. Alternate the flour with the milk and the strawberry reduction, mixing just until combined. Stop and scrape down the bowl as needed. If desired, mix in a drop or two of pink food coloring.
5. Divide the batter among the 2 buttered 9-inch round cake pans. Bake for 30 minutes or until the cake is springy to the touch and starts to pull away from the sides of the pans. Let the cakes cool in the pans for 20 minutes before transferring to a wire rack to cool completely.
6. In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, vanilla, and salt until smooth and fluffy. With the mixer on low, gradually add in the powdered sugar alternating with a tablespoon of the strawberry puree. Increase the speed to medium and beat until fluffy. Then assemble the strawberry cake by adding the frosting between the cake layers and the exterior of the cake.
