Strawberry Spoon Cake | Recipeish | Gustus Vitae
Yield: Makes 1 cake of around 6 generous portions.
Time Estimate: 30 Minutes.
Storage Notes: Best if enjoyed immediately, can be kept covered for up to 2 days.
Difficulty: Easy.
Ready in 30 minutes, this simple spoon cake is both crunchy and spongy, sweet and tart, light and rich, and all together bursting with vibrant strawberry flavor.
It's summer in a dish: casual, bright, fun, and best when shared with friends.
Ingredients
- 1 Cup flour
- 1/2 Cup whole milk
- 1/2 Cup unsalted butter
- 3 Tins California Strawberry Cane Sugar
- 1 1/2 Cup sliced and cored strawberries
- 1 Tsp California Sea Salt
- 1 Tsp baking powder
Directions
- Core and slice strawberries, and combine in a medium bowl with 1 1/2 tins California Strawberry Cane Sugar and California Sea Salt.
- Preheat oven to 350F.
- Melt butter in a microwave, then whisk in large bowl with room temperature milk, before beating in flour, baking powder, and another whole tin of California Strawberry Cane Sugar.
- Continue whisking until smooth, then pour in strawberry mix, and fold together with a spoon.
- Lightly grease an oval ceramic baking dish, then spoon in mixture.
- Bake, uncovered, for 20 minutes.
- Increase heat to 450F, sprinkle on remaining California Strawberry Cane Sugar, and cook for a further 5 minutes.
- Remove from oven, and allow a couple minutes to cool slightly.
- Spoon generous amounts into bowls (with a bit of vanilla ice cream if you have some), serve, and devour.