Strawberry Cake Recipe

This irresistible strawberry cake is the perfect way to showcase the tender, juicy berries of late spring and early summer. Its name comes from the way you serve it: warm out of the oven, poured into bowls, and topped with vanilla ice cream.

We bring out the best flavors in berries by tossing them with a little lemon juice, zest and sugar before pouring them over an easy-to-make vanilla cake batter. Don’t worry too much if it’s not strawberry season: pre-maceration of the berries gives a delicious taste even to sad out-of-season strawberries.

Strawberry cake is incredibly moist and moist. When baked to perfection, it makes the most delicious base for those juicy, flavorful berries. Because this cake is so easy to make, we love the idea of ​​making strawberry cake when you host your next small gathering. Pull it out of the oven and your guests will be, at the very least, delighted (and we won’t tell them how easy it was to make!).

Ingredients for the strawberry cake

Baking ingredients, buttermilk and strawberries transform into a special treat in just minutes. Here’s what you’ll need for this dessert; the amounts are indicated below:

  • Strawberries: You don’t need to have photo-worthy fruit for this dessert. Even berries that are a little soft and squishy will be great in this recipe.
  • Sugar: The berries are mixed with sugar to help extract some of the fruit’s natural juice. This is called maceration.
  • Lemon juice and lemon zest: Like sugar, lemon juice brings out the natural juice. It also helps balance the sweetness of the berries and sugar. Lemon zest adds a delicious citrus floral flavor to the fruit.
  • Butter: Adds richness and flavor to the cake.
  • Flour: Gives body to the cake and gives it a tender crumb.
  • Baking powder and baking soda: These leavening agents help cake batter reach its fluffy, light potential while baking.
  • Salt: A little salt is needed to balance the sweetness of the cake.
  • Buttermilk: Buttermilk adds richness and moisture to the cake. This also helps activate the baking powder and baking soda so that the cake rises while baking.
  • Sour cream: Sour cream also adds richness and moistness, and gives the cake a tangy touch to tone down the sweetness of the fruity filling.
  • Vanilla extract: An essential baking ingredient to enhance all flavors.
  • Ice: Optional as decoration, but we think you’ll want it.

Molly Bolton


Variations and Substitutions for Strawberry Spoon Cake

This cake recipe is pretty forgiving, and we’ve answered some common questions about substitutions you might have:

  • Berry Exchange: Feel free to use a cup of whole raspberries, blackberries, or blueberries in place of the strawberries. No chopping required!
  • Choice of buttermilk: If you can’t find whole buttermilk at the store or don’t have any on hand, make your own buttermilk substitute at home. Add a teaspoon of white vinegar or lemon juice to 1/3 cup of whole milk, stir, and let sit for 10 minutes before using.
  • Fat Facts: For best results, use full-fat buttermilk and full-fat sour cream.
  • To live up to: To keep the cake moist, make sure you measure your flour correctly.
  • Change shape: You can replace the round mold with a 20 cm square mold.

How to Store Strawberry Spoon Cake

Store leftover cake tightly covered in the refrigerator for up to two days. Reheat individual portions in the microwave.

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