One-Bowl Strawberry Spoon Cake

5 from 1 vote

Inspired by my grandma’s spoonbread and cobbler, this One-Bowl Strawberry Spoon Cake is bursting with sweet, jammy berries and rich brown butter flavor. It’s the kind of breakfast that feels like a warm hug.

Prep Time10

Cook Time35

Total Time45

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings: servings

Calories: 172kcal

Author: Cynthia Christensen

Equipment

9 inch cake pan or ⤵️
10 inch cast iron pan

Ingredients

For the strawberries:

½ pound fresh strawberries hulled and sliced
1 tablespoon brown sugar

For the cake batter:

10 tablespoon unsalted butter (1¼ sticks) browned (see instructions)
¼ cup brown sugar
1 large egg room temperature
½ cup buttermilk room temperature
1½ teaspoon vanilla extract
1¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
¼ teaspoon cardamom

US Customary - Metric

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.

Video

Notes

Storage: 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.

Reheating: 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.

Nutrition