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Strawberry Spoon Cake (Strawberry Cobbler)
Prep Time
5 mins
Cook Time
30 mins

This easy-to-bake strawberry spoon cake lies somewhere between a cake and a cobbler. It bakes up beautifully and harnesses all the juices of ripe summer berries. This recipe is a variation on a classic summer fruit dessert known as "Essie's cobbler." Recipe adapted slightly from The New York Times.

Recipe Type: Dessert
Keyword: strawberry spoon cake
Makes: 4 servings
  • 8 tablespoons unsalted butter (½ cup)
  • 8 ounces hulled, sliced strawberries (about 1 heaping cup)
  • cup cane sugar, or use granulated
  • ½ cup whole milk
  • ¾ cup plus 2 tablespoons all-purpose flour
  • 2 tablespoons cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  1. Preheat oven to 350 degrees F.
  2. Set butter in an 8-inch square baking dish and set in the oven. Let butter melt completely and get a little brown on the edges, about 8 minutes. Then remove from oven and set aside to cool briefly. Tip the dish carefully to coat all the sides with butter.

  3. Meanwhile, mash strawberries with a fork and toss with ⅓ cup sugar. Set aside.
  4. In a small dish, stir to combine the milk and remaining ⅓ cup sugar.
  5. In a medium bowl, combine the flour, cornmeal, baking powder, and sea salt. Fold wet ingredients into the dry.
  6. Carefully spoon batter into baking dish with hot butter (it may spit a little bit). Smooth out batter as best you can, it will be separate from the butter and that’s ok. Spoon the strawberries and all their juices on top – they should be somewhat evenly distributed over the center of the cake.
  7. Bake 30 - 35 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
  8. Cool 30 minutes, then slice and serve with vanilla ice cream.