Summer Strawberry Spoon Cake

This recipe is made extra special with strawberries from the farm garden wall.


  • ½ cup unsalted butter (1 stick), melted
  • 1 cup strawberries from the wall, hulled
  • ⅔ cup packed brown sugar
  • ½ cup whole milk
  • 1 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder


  1. Heat oven to 350 degrees.
  2. Grease an 8-inch baking dish with oil or butter.
  3. Using your hands or a potato masher, mash the berries to release all their juices, and stir in 1/3 cup of the brown sugar.
  4. In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk, and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. 
  5. Transfer the batter to the greased baking dish, and spread evenly.
  6. Spoon the strawberries and all their juices over the top of the cake batter. 
  7. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. 
  8. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. 

Tip: Tastes best when served with warm with ice cream.

Recipe Inspiration was taken from Jerrelle Guy, Strawberry Spoon Cake

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