Strawberry season is in full swing, and it can be hard to find new recipes to make of them. Jams, milkshakes and pies fill recipe books but it’s hard to find an easy strawberry cake recipe.

This strawberry spoon cake is dainty and rich and perfect to make for a picnic in the emerging of spring.

Time: 30 minutes + cooling

Ingredients

• ½ cup/115 grams unsalted butter (one stick), melted, plus more for greasing
• 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about one cup)
• ⅔ cup/150 grams packed light brown sugar
• ½ cup/120 milliliters whole milk, at room temperature
• 1 tsp vanilla extract
• ½ tsp kosher salt
• 1 cup/130 grams all-purpose flour
• 1 tsp baking powder
• Whipped cream

Directions

1. Preheat your oven to 350 degrees and grease an eight-inch rectangular baking dish
2. Using a potato masher or fork, mash your strawberries until the juices are released and stir in 1/3 cups of brown sugar. Set aside
3. In a medium bowl, whisk together melted butter, your remaining 1/3 cups brown sugar, milk and salt.
4. Add vanilla extract to your batter and mix
5. Add flour and baking powder to this mixture and continue whisking until the batter is smooth.
6. Transfer the batter to the greased baking dish and spread evenly to all corners.
7. Spoon your mashed strawberries on top of the batter, and place in the oven to bake for 20 to 25 minutes.
8. Remove from the oven and cool for three to five minutes.
9. Once fully cooled, top with whipped cream and enjoy!

This recipe was super easy and the fastest cake I have ever made. It resembled a cobbler, that was perfectly light and sweet. I decided to put my personal twist on it by using almond milk rather than whole milk, and sprinkling cinnamon on top! You too can make personalized changes to make this recipe fit your taste.

I would recommend sharing this with friends and family at gatherings, as it is easy to prepare and is enjoyable for all types of eaters. My sister is not a big fan of sweets, and she still came back for seconds!