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.
- 8 tablespoons unsalted butter (½ cup)
- 8 ounces hulled, sliced strawberries (about 1 heaping cup)
- ⅔ cup cane sugar, or use granulated, divided
- ½ cup whole milk
- ¾ cup plus 2 tablespoons all-purpose flour
- 2 tablespoons cornmeal
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
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Preheat oven to 350 degrees F.
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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.
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Meanwhile, mash strawberries with a fork and toss with ⅓ cup sugar. Set aside.
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In a small dish, stir to combine the milk and remaining ⅓ cup sugar.
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In a medium bowl, combine the flour, cornmeal, baking powder, and sea salt. Fold the milk and sugar mixture in with the flour mixture.
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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.
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Bake 30 - 35 minutes or until a toothpick inserted in the center comes out with just a few crumbs attached.
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Cool 30 minutes, then slice and serve with vanilla ice cream.