Who says you can't have cake for breakfast? This One-Bowl Strawberry Spoon Cake is soft, buttery, and packed with fresh strawberries—basically the breakfast upgrade you didn't know you needed. Made with rich brown butter and tangy buttermilk, it bakes up like a cross between a fluffy pancake and a fruity coffee cake. Grab a spoon, a hot cup of coffee, and dig in while it’s still warm!
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This Strawberry Spoon Cake came together the way most of my favorite recipes do, out of necessity and a little nostalgia. I had two pints of strawberries that were just starting to soften and a splash of buttermilk left in the jug, so I got to thinking. What I ended up with is a one-bowl wonder that’s part Southern spoonbread, part peach cobbler—just like my grandma used to make, with a simple batter made with melted butter. It’s cozy, a little rustic, and absolutely perfect for breakfast.
Unlike my biscuit peach cobbler recipe or my strawberry peach buckle, this cake starts with brown butter for a simple but indulgent flavor, and the fruit bakes right on top, becoming even more sweet and jammy. Intentionally served warm, I like to add a dollop of crème fraîche or Greek yogurt on top – which causes my brain to categorize this as breakfast instead of dessert. I like how I think 😉
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Ingredients & Substitutions
This spoon cake, also known as a strawberry pudding cake, has an amazingly simple list of ingredients, but there are a few places you can make changes if you need to. Let's go over them:
- Strawberries - I would not recommend using frozen strawberries because as they thaw they will release too much liquid, causing your strawberries to sink into the cake while baking. Trust me that even out of season Winter strawberries will work fabulously in this recipe and even raspberries or blueberries macerated with a little lemon juice would be delicious.
- Brown sugar - I think the brown sugar works really well with the brown butter to give this cake and amazingly rich flavor. You can use dark or light brown sugar, or you can absolutely use white sugar in both the strawberries and in the cake itself.
- Buttermilk - I use buttermilk because it lends a tangy flavor to balance the sweetness of the cake and the strawberries. If you don't have it, you can substitute with an equal amount of yogurt or kefir. I wouldn't normally recommend milk because the batter needs to be thick enough to support the strawberries on top. If you must use milk, make it whole milk, and start with less, adjusting until you get a thick batter.
- Cardamom - Strawberries and cardamom are secret Besties. They just taste so good together. If you don't have it, you can leave it out completely or substitute with ½ teaspoon of cinnamon.
- Butter - In this recipe I have you brown your butter. It's a simple process of just slowly heating your butter until the milk solid start caramelize and it tastes so good. If you don't want to brown your butter, you will use 8 tablespoons instead of the 10 tablespoons called for the recipe. That's because as the browing is happening, about 2 tablespoons of water evaporates as steam. If you don't want to use butter, you can use, melted margarine, oil or your favorite plant base fat substitute.
See recipe card below for a full list of ingredients and measurements.
Quick Recipe Video
Step-by-Step Instructions
Unlike traditional cakes where fruit gets mixed in or sinks to the bottom, this batter is thick and sturdy enough to hold the strawberries right on top. As it bakes, the strawberries slowly sink just enough to create jammy pockets, while the cake puffs up around them. The result? A golden, buttery edge, a fluffy center, and sweet, syrupy fruit baked right into the top—no swirling, folding, or layering required. Let's make it together, okay?
- Preheat oven to 350°F. Grease an 8-inch or 9-inch round cake pan with butter or nonstick spray.
Step 1: In a medium bowl, combined hulled strawberries with 1 tablespoon of brown sugar.
Step 2: Use the back of a fork to mash some of the berries to help release their juices. Let them sit and get juicy while you prepare the cake batter.
Step 3: In a light colored saucepan (so you can see the color change) melt butter over medium heat, swirling occasionally, until it foams and turns golden with a nutty aroma—about 5 to 7 minutes. Watch closely near the end so it doesn’t burn.
Step 4: To stop the cooking, immediately pour the browned butter into a large mixing bowl.
Step 5: Add the brown sugar to the brown butter and whisk well (this will cool the butter). Add in the buttermilk, vanilla extract, and egg and whisk again.
Step 6: In a small bowl, whisk together the flour, baking powder, baking soda, kosher salt, and cardamom.
Step 7: Add the dry ingredients to the wet ingredients and fold together until just combined.
Step 8: Transfer the batter into the bottom of your well greased baking dish and spread evenly. Use a slotted spoon to add the strawberries on top of the cake batter, leaving the extra juices behind. Save them for later!
Bake: Bake for 30 to 35 minutes, or until the top is golden and the cake is set in the center. Let cool for a few minutes and then serve warm with a dollop of Greek yogurt, crème fraîche, or whipped cream or vanilla ice cream for a dessert. Drizzle reserved strawberry juices on top, if desired.
Helpful tips
Whether you are a seasoned baker, or this is a first-time bake, here are some simple tips for success when making your strawberry spoon cake:
- Use room temperature ingredients – Cold ingredients can cause the brown butter to chill and clump. Let the egg and buttermilk sit out for 10 to 15 minutes, or warm the egg in a cup of warm water and microwave the buttermilk for 30 seconds for near-instant room temp.
- Don’t overmix – This is a one-bowl recipe, so mix just until the dry ingredients disappear. Overmixing can lead to a dense cake instead of the tender, spoonable cake that we’re craving.
- Hold back the juice – After macerating the strawberries, use a slotted spoon to scoop them onto the cake batter and save the liquid. Adding too much liquid can make the fruit sink and make the cake soggy.
- Save that strawberry syrup! – Don’t toss the leftover strawberry liquid. Drizzle it over the baked cake for extra flavor or stir it into sparkling water or lemonade for a refreshing sip with your spoon cake.
- Let it rest before serving – Give the cake 10–15 minutes to cool after baking. This allows the juices to settle and the texture to set, making it easier to spoon and enjoy warm.
Recipe FAQs
I strongly recommend using fresh strawberries, but if using frozen, thaw and drain them well to avoid too much moisture in the batter.
Let the cake cool completely, then cover and refrigerate for up to 3 days. The texture will stay soft and spoonable, even straight from the fridge.
Yes! You can warm individual servings in the microwave for about 20 to 30 seconds, or pop the whole dish in a 300°F oven for 10 to 15 minutes to bring back that just-baked coziness.
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-Cynthia
📖 Recipe
One-Bowl Strawberry Spoon Cake
Equipment
- 9 inch cake pan or ⤵️
- 10 inch cast iron pan
Ingredients
For the strawberries:
- ½ pound (225 g) fresh strawberries hulled and sliced
- 1 tablespoon brown sugar
For the cake batter:
- 10 tablespoon (140 g) unsalted butter (1¼ sticks) browned (see instructions)
- ¼ cup (55 g) brown sugar
- 1 large egg room temperature
- ½ cup (125 g) buttermilk room temperature
- 1½ teaspoon vanilla extract
- 1¼ cups (150 g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¼ teaspoon cardamom
Instructions
- Preheat oven to 350°F. Grease a 9-inch round cake pan with butter or nonstick spray.
- Prep the strawberries: Toss sliced strawberries with brown sugar. Let sit 5–10 minutes while making the batter.
- Make the cake batter: Brown 10 tablespoons of unsalted butter in a light-colored saucepan over medium heat, stirring often, until golden brown and nutty-smelling, 5 to 7 minutes.
- Immediately pour into a large heatproof bowl to cool slightly—you’ll be left with about 8 tablespoons of browned butter.
- Add brown sugar and whisk together. Whisk in egg, buttermilk, and vanilla until smooth. In a separate bowl, whisk flour, baking powder, and salt. Fold into wet ingredients until just combined.
- Assemble: Pour batter into the prepared pan and smooth the top.
- Spoon the strawberries evenly over the batter, leaving the juices behind. (you can save them to spoon over the top of the finished cake, or add to iced tea or seltzer water for a refreshing beverage on the side)
- Bake: Bake for 30 to 35 minutes, or until the top is golden and the cake is set in the center.
- Cool slightly and serve: Spoon warm portions into bowls and top with a dollop of Greek yogurt, whipped cream, or crème fraîche. Drizzle reserved juices on top, if desired.
Save This Recipe! 💌
I'll email this recipe to you, so you can come back to it later, plus you'll get great new recipes from me every week!
Cynthia Christensen says
Can't stop making the spoon cake!