Skip to content

Strawberry Spoon Cake: The Juiciest Dessert You’ll Ever Try

Strawberry Spoon Cake: The Juiciest Dessert You’ll Ever Try

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!

What Is Strawberry Spoon Cake?

Strawberry Spoon Cake

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

Strawberry Spoon Cake

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:

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, whisk flour, sugar, baking powder, and salt.
  3. Add milk, melted butter, and vanilla. Stir until smooth.
  4. Pour batter into a greased 8-inch baking dish.
  5. Layer sliced strawberries on top of the batter. Sprinkle with brown sugar.
  6. 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

Strawberry Spoon Cake

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:

The texture may vary slightly, but the flavor remains delicious.

Variations to Try

Once you’ve mastered the base strawberry spoon cake recipe, the possibilities are endless!

Serving Suggestions

Strawberry Spoon Cake

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.

Leave a Reply

Your email address will not be published. Required fields are marked *