Strawberry Spoon Cake Recipe

Strawberry Spoon Cake Recipe

The beauty of our strawberry spoon cake lies within the sugary wrapped fresh strawberries, which are enveloped in a creamy and dreamy batter that is worthy of being eaten piping warm from the oven dish. No waiting for plates, right?

Just a spoon is needed!

We’ve added a little twist when marinating the fresh berries, with the addition of our Sugar Plum Tea which has done some marinating itself in white sugar ahead of time. This gives it a unique flavor profile that truly does leave little sugar plums dancing in your head!

Egg Cakes vs No-Egg Cakes

There are specificities that eggs bring to desserts, especially cakes, that will yield different results when baking. Think of eggs like you would gluten. Eggs provide structure to your cake. This is especially true when certain flours are added.

Eggs are also good for providing a certain texture to a cake…for example, a light and fluffy cake, as it makes your batter smooth and creamy. When you’re mixing, the air becomes incorporated, and when baked, the air expands and creates that fluffy texture that is adored.

The oh-so-yummy aspect of this cake is that the addition of milk and the sugar-drenched strawberries gives us a thick and creamy batter. This accompanied with baking powder which helps it rise, provides us with a great base for a moist and delectable dessert that is simply spoon-worthy!

A Spoonful of Sugar

Perhaps my favorite aspect of this cake is the sugar-infused tea and strawberries. Yes, you heard me right! I used our Sugar Plum Tea (a knock-out blend of green rooibos and black tea with plum and strawberry extract with just the right amount of added cardamom and lemon peel) and let it infuse with the white sugar for several days before baking this dessert.

You will want to place 1/3 cup white granulated sugar and one heaping tablespoon of Plum Deluxe’s Sugar Plum tea into an airtight container and use a spoon to combine the tea and sugar well. You will want to leave this mixture for several days (three or four days should do the trick) to let your sugar absorb the flavors of the tea.

Once a day, shake your jar or container to help keep things fresh! To remove the loose tea leaves, simply run the sugar and tea blend through a fine-mesh sieve.

The result is a beautifully fragrant sugar that envelopes your senses and entices the raw essence out of the strawberries when you use it to bake up this strawberry spoon cake!

Spoon of Cake and Sip of Tea

Not only is it a great tea and found in this recipe, but it’s a newfound favorite of mine so I must give it a shout-out…the Sugar Plum Tea really is a dynamic cuppa to enjoy with this dessert!

Another I believe would be fantastic is our Strawberries and Cream black tea with Oregon rose petals and vanilla essence. What’s more, there’s even raspberry leaf found in this one-of-a-kind tea. It’s fun, fruity, floral, and a great pairing to this strawberry spoon cake!

If you’re looking for a non-caffeinated option, then I’d recommend our Slowly Unwind herbal tea. Wondering what is so intriguingly unwinding about this gem? Let me tell you: lovely linden flowers with a sprinkling of elderflowers, and a blended handful of apple pieces, strawberries, blueberries, raspberries leaves, and rose petals. It’s truly worthy of its name!

Strawberry Spoon Cake Recipe

  • 1/2 cup unsalted butter, melted
  • 1 cup fresh strawberries, hulled and sliced
  • 1/3 cup white sugar
  • 1/3 cup light brown sugar
  • 1/2 cup whole milk
  • 1/4 teaspoon almond extract
  • 1/2 teaspoon salt
  • 1 cup flour
  • 1 teaspoon baking powder
  • Sugar Plum black tea
Heat your oven to 350°F.
Grease an 8” round, oval, or square baking dish with butter or baking spray and set aside.
Using a small bowl, mash the berries with a fork to release the juices and add your 1/3 cup Sugar Plum tea-infused white sugar. Set aside to marinate.
In a medium bowl, whisk the melted butter, brown sugar, milk, and salt.
Add in the flour, baking powder, and continue whisking just until the batter is smooth.
Smooth the batter evenly into your baking dish and then spoon all the strawberries and juice over the batter.
Place your baking dish in the oven and bake for 20-25 minutes, or until a toothpick comes out clean.
Set aside to cool for several minutes and serve warm with [italicize], or without, ice cream if it suits you!
*Adapted From NY Times Strawberry Spoon Cake Recipe.


McKenna Marek

McKenna is from midwestern Wisconsin and is the creative owner of Sweet Rose Desserts. She treasures time with her three children, savoring every moment, and the peacefulness of their home in the country. She enjoys baking, photography, and of course—time with friends over a shared pot of tea.
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