Few desserts scream summer like a strawberry spoon cake. It’s rustic, easy, bursting with fruit, and best served straight out of the baking dish with a big spoon. As casual as a cobbler but as satisfying as a shortcake, this cake is the dessert equivalent of a warm hug. No need for layers or frosting—just soft vanilla cake and jammy strawberries blending into perfection.
In this guide, we’ll show you how to make the ultimate strawberry spoon cake recipe, how to put your twist on the viral strawberry spoon cake NYT version, and why this dessert should be a permanent staple in your kitchen. Let’s get baking!
Strawberry spoon cake is a cross between a pudding cake and a fruit cobbler. The batter is soft, tender, and bakes around sweet strawberries to create a jammy, melt-in-your-mouth center. It’s called “spoon cake” because it’s meant to be scooped—no need for perfect slices.
Unlike traditional layer cakes or crisps, this cake is all about simplicity. You mix a few ingredients, toss in some juicy strawberries, and bake. It’s minimal effort with maximum reward. And yes, it’s as cozy as it sounds.
Why the NYT Strawberry Spoon Cake Went Viral
The strawberry spoon cake NYT version, made popular by New York Times Cooking, took the dessert world by storm. Why? It’s a perfect mix of ease, nostalgia, and full-on strawberry flavor. Their recipe focuses on using fresh, in-season strawberries and a buttery, lightly sweet cake that’s ridiculously simple to make.
What sets it apart is the balance—nothing too sweet, too dense, or too fussy. It’s ideal for casual gatherings, weeknight treats, or that one-pan magic when guests pop by unexpectedly.
Want to recreate that same experience? Read on for a strawberry spoon cake recipe that’s just as irresistible.
Easy Strawberry Spoon Cake Recipe (No Mixer Needed!)
Here’s how to make your very own strawberry spoon cake in less than an hour!
Ingredients:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp baking powder
1/4 tsp salt
1/2 cup whole milk
1/4 cup melted unsalted butter
1 tsp vanilla extract
1 pint strawberries, hulled and sliced
2 tbsp brown sugar (for topping)
Instructions:
Preheat your oven to 350°F (175°C).
In a mixing bowl, whisk flour, sugar, baking powder, and salt.
Add milk, melted butter, and vanilla. Stir until smooth.
Pour batter into a greased 8-inch baking dish.
Layer sliced strawberries on top of the batter. Sprinkle with brown sugar.
Bake for 35–40 minutes or until golden and the strawberries look jammy.
Serve warm with a scoop of vanilla ice cream or whipped cream. Or eat it plain—it’s that good.
Tips to Nail Your Strawberry Spoon Cake
Use ripe strawberries: The juicier, the better. Overripe ones work great!
Don’t overmix the batter: A few lumps are okay.
Try flavored sugars: Use lemon zest or almond extract for a twist.
Make it ahead: This cake tastes amazing even the next day.
Inspired by the strawberry spoon cake NYT, these simple tips will ensure the flavor and texture are just right.
Can I Make It Gluten-Free or Vegan?
Absolutely! This cake is super adaptable:
Gluten-Free Version: Use a 1:1 gluten-free flour blend.
Vegan Version: Use plant-based butter and non-dairy milk.
The texture may vary slightly, but the flavor remains delicious.
Variations to Try
Mixed Berry Spoon Cake: Add blueberries or raspberries with strawberries.
Strawberry Shortcake Spoon Cake: Add a dollop of whipped cream and shortcake crumbles.
Lemon Strawberry Spoon Cake: Add lemon zest to the batter for brightness.
Once you’ve mastered the base strawberry spoon cake recipe, the possibilities are endless!
Serving Suggestions
Serve warm with vanilla ice cream.
Top with whipped cream and fresh mint.
Eat it cold straight from the fridge (you’ll be surprised how good it is!).
Drizzle with honey or maple syrup for added sweetness.
Whether you keep it classic or add your flair, this cake never disappoints.
Storing and Reheating
Store leftover strawberry spoon cake in the refrigerator in an airtight container for up to 3 days. Reheat individual servings in the microwave for 20–30 seconds or enjoy cold—it’s surprisingly delicious both ways.
This cake also freezes well. Just wrap tightly and freeze for up to 1 month.
Conclusion
Whether you’re recreating the iconic strawberry spoon cake NYT version or trying your own spin with this easy strawberry spoon cake recipe, one thing’s for sure—it’s destined to become a go-to favorite.
With minimal ingredients, major flavor, and a texture that melts in your mouth, it’s the dessert you’ll crave on repeat. So grab a spoon, dig in, and savor the sweet simplicity of this unforgettable cake!
Frequently Asked Questions (FAQs)
Can I use frozen strawberries for spoon cake?
Yes, just thaw and drain them first.
Is strawberry spoon cake supposed to be gooey?
Yes! The center stays soft and jammy—that’s the beauty of it.
Can I double the recipe for a bigger crowd?
Absolutely. Just use a larger baking dish and adjust baking time.
Can I make strawberry spoon cake ahead of time?
Yes, it keeps well and reheats beautifully.
How is this different from a cobbler?
It’s softer and more cake-like—meant to be scooped, not sliced.
