Name: Strawberry Spoon Cake
Total time: 1 h 30 min
Ingredients: 8 tablespoons unsalted butter; 1 1/2 cups (210 grams) self-rising flour; 1 cup (196 grams) sugar; 3/4 cup whole milk; 1 tablespoon grated lemon zest; 1/2 teaspoon table salt; 1/4 teaspoon ground ginger; 7½ ounces strawberries, hulled and chopped (1½ cups)

Why This Recipe Works

This moist, rustic cake is scooped straight out of the baking dish, no slicing required. For our version, we wanted golden, caramelized edges, a tender crumb, and plenty of strawberries, all with minimal effort. Melting the butter directly in the baking pan before adding the batter means one less bowl to wash. Self-rising flour simplifies the ingredient list, and a touch of lemon zest brightens the overall flavor. Scattering fresh strawberries over the batter allows them to sink into it while baking to release their juices and infuse the cake with fruity sweetness throughout.

Before You Begin

If you don’t have self-rising flour, whisk 1½ teaspoons baking powder and ¼ teaspoon table salt into 1½ cups all-purpose flour. Frozen strawberries can be used in place of fresh; there’s no need to thaw them before chopping and sprinkling them over the batter. The strawberries will sink during baking; this is desirable. Serve with vanilla ice cream or whipped cream.

Instructions

Adjust oven rack to middle position and heat oven to 350 degrees. Place 8 tablespoons unsalted butter in 8½ by 4½-inch loaf pan and transfer to oven. Heat until butter is melted, 5 to 10 minutes. Remove pan from oven.

Meanwhile, whisk 1½ cups (210 grams) self-rising flour, 1 cup (196 grams) sugar, ¾ cup whole milk, 1 tablespoon grated lemon zest, ½ teaspoon table salt, and ¼ teaspoon ground ginger in large bowl until combined (batter may be lumpy). Pour batter over melted butter.

Using fork or spoon, stir batter into butter (it’s fine if some streaks of butter remain). Sprinkle 1½ cups chopped fresh strawberries in even layer over batter. Bake until top is golden brown and toothpick inserted in center comes out with few crumbs attached, 50 to 60 minutes (strawberries may sink during baking; this is OK).

Let pan cool on wire rack for 10 minutes. Serve warm.