Strawberry Spoon Cake Recipe (2024)

I ate this whole thing by myself. All of it.

This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.

This was a delicious easy dessert. I chopped 1 up of fresh rhubarb and simmered it with the 1/3 c. Brown sugar, when it was softened I added the strawberries.We are huge strawberry rhubarb fans, this might be better than our family pie recipe!

I browned the butter. Misread the recipe and heated oven only to 325. After 20 minutes discovered the error. Increased temp to 350 and baked for 15 mins more. Absolutely fabulous! The strawberries were caramelized, and the cake had a beautiful color and texture. I will never use Julia’s clafoutis recipe again, and I intend to make my temp/timing mistake each time I bake this. Plus browning the butter added so much umami. Almost as good the next morning at room temp with coffee. A real keeper.

I have some nectarines that need to be used. Do you think it would work in place of the strawberries?

This is the first time I felt the need to add a comment after several years of happily trying NYT recipes. Expected this to be a little heavy and wet but it is the airiest cake - and also moist! Needless to say this came out great. Followed the recipe with some extras - grated fresh young ginger roots to the strawberry-sugar mix, zested lemons and added 1/4 teaspoon of vanilla bean paste into the wet ingredients before adding the dry ingredients. Am in Bangkok. Will use ripe mangoes next time.

I’ve made versions of this recipe before; it’s basically a clafouti, a French cake. The first version I made years ago was from a Jane Brody cookbook. Any fruit is good in it. I’ve used blueberries, tart cherries, peaches and strawberries, solo or mixed together.

The big distinction being that clafoutis is very egg rich and this cake interestingly enough has no eggs.

My family inhaled this in one sitting! We used Bob’s Red Mill 1:1 gluten-free flour and fresh-picked strawberries. Served it warm with strawberry ice cream (made from scratch also with our garden berries). What a summer treat!

My grandmother taught me this recipe over 50 years ago. She called it Lazy Woman’s Cobbler. I still use that recipe and alternate the spices related to the fruit and season. So easy to make and take to family and friends. I tried this recipe as written worked perfectly.

I just made a version of this (with rhubarb) where the last step before oven involves sprinkling top with another 1/2 cup of white sugar and then pouring a 3/4 cup of heavy cream over the top of everything (use a deeper pan). Cream intermingles with the cake, fruit, and sugar to make a golden-brown custard-y topping. We still had the ice cream.

I made this with fresh cherries (I used 22, cut in half after removing the pits) and added a drop of almond extract to the cherry/sugar mix. Delicious !!!

lulzI love my baked goods with poisons.

DON’T MAKE THIS CAKE! It is highly addicting.

NYT Notes:- This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.- Chop 1 up of fresh rhubarb and simmered it with the 1/3 c. Brown sugar, when it was softened I added the strawberries.

Could you do this in ramekins for individual desserts and top with ice cream? What would the cook time reduce too?

A real winner! Loved by all. I've made it a few times, recipe as written. Don't skip the ice cream ... the contrast is perfection.

can this be made and then frozen?

I made this with King Arthur Gluten Free Measure for Measure flour and cut back the amount of brown sugar in the berries and batter by almost half, and it turned out great.

Followed this to the letter, and it came out like a cookie or tart... not cake at all. I wonder if baking powder is old? Cannot imagine any other reason.

Added blueberries also, more than called for - cooked twice as long (35-40mins)

It definitely takes longer to cook—a total of 30 minutes in my electric oven, in a square Pyrex baker.

Simply. The. Best. Enough said.

Amazingly simple and delicious!

Easy and very tasty but also extremely sweet - especially when adding ice cream. I think 1/3 C sugar total would be more than enough.

Have been dreaming about this recipe for 3 years but never made it until today. Used frozen blueberries, cut the sugar to 1/3 of a cup, and added 1/2 teaspoon of grated ginger just because I wanted to. The biscuit texture is light, fluffy, gooey where the fruit juice pools…absolutely swoon-worthy. And the whole thing took 30 minutes, start to finish. I’m going to make this cake with every fruit under the sun.

Would this work in a cupcake tin? I loved this recipe and it’s simplicity. Hoping to recreate it in personal serving sizes.

Notes from a new baker! Would love to have seen in instructions:- whisk dry ingredients first. I imagine a more experienced person would have known to do that without explicitly being told, but noobs read instructions very literally. Biting into a pocket of BP was not fun. - mash strawberries partially but not so they’re too small and runny. I didn’t look at the picture while I was baking, so only relying on the written instructions, I did too much mashing, which made the topping watery.

possibly my favorite cake recipe of all time

I add a little vanilla or almond flavor and it is so easy and good. Everyone likes it.