Easy Strawberry Spoon Cake

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This recipe is adapted from Jerrelle Guy’s 'Easy' collection in the NY Times. My personal 'test' for an easy recipe? Whether or not my granddaughter can make it.

At five years old, Isla is already quite the sous-chef—she’s been cracking eggs since she was three and uses her own kid-safe knife to prep mushrooms for spaghetti night. This time, she treated her grandparents and great-grandparents to this Strawberry Spoon Cake for a Tuesday night family dinner.

Ingredients:

  • 1/2 c. (1 stick) unsalted butter, melted + more for greasing pan
  • 5 oz (about 1 c.) frozen, thawed, hulled strawberries
  • 2/3 c. packed light brown sugar (separated)
  • 1/2 c. whole milk, room temperature
  • 1/2 tsp. kosher salt
  • 1 c. all-purpose flour
  • 1 tsp. baking powder

Directions:

  1. Prep the oven & pan: Heat oven to 350°F. Grease an 8-inch square or round baking dish with butter. Set aside.
  2. Prep the strawberries: In a small bowl, mash the strawberries with a fork or your hands to release the juices.  Stir in ⅓ cup of the brown sugar. Set aside.
  3. Mix the batter: In a medium bowl, whisk together the melted butter, the remaining ⅓ cup brown sugar, milk and salt.
  4. Combine: Add the flour and baking powder to the butter mixture.  Whisk just until the batter is smooth. 
  5. Fill the dish: Spread the batter  evenly into the corners of your prepared dish. (Note: It won't look like much batter!)
  6. Top & bake: Spoon the strawberries and all their juices over the top of the cake batter. Bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center.
  7. Cool & serve: Let the cake cool for 3 to 5 minutes. Spoon into bowls and serve warm, ideally with a scoop of ice cream. 

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