Strawberry Spoon Cake

Strawberry Spoon Cake is a delightfully unfussy cake that you don't need a mixer to make and it's ready to eat in less than one hour.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Servings

Calories 358kcal

Heat oven to 350 degrees F and grease an 8-inch (square or round) baking dish with two tablespoons of the melted butter. Set aside.
With the back of a fork, mash the frozen and thawed, hulled strawberries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.
In a medium bowl, whisk together the remaining eight tablespoons of melted butter, remaining ⅓ cup brown sugar, and buttermilk until smooth.
In another medium bowl, whisk together the flour, baking powder, salt and nutmeg. Combine the flour mixture with the butter mixture and gently mix with a spatula or wooden spoon until a cohesive cake batter forms.
Spread the batter into the bottom of the greased baking dish.
Spoon the strawberries and all their juices over the top of the cake batter. Use a fork to gently swirl the cake and berry layers together. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for about 10 minutes before spooning into bowls.
Place the cake in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for about 10 minutes before spooning into bowls.
Serve the cake with homemade whipped cream or vanilla ice cream.