Summer Strawberry Spoon Cake

Summer Strawberry Spoon Cake

Recipe by Planted Places

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


  • Heat oven to 350 degrees.
  • Grease an 8-inch baking dish with oil or butter.
  • 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.
  • 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.
  • Transfer the batter to the greased baking dish, and spread evenly.
  • Spoon the strawberries and all their juices over the top of the cake batter.
  • 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 3 to 5 minutes before spooning into bowls.


  • Tip: Tastes best when served warm with ice cream
  • Recipe Inspiration from Jerrelle Guy, Strawberry Spoon Cake

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