Berry Burst Spoon Cake

1. Preheat Oven and Grease Dish

Start by preheating your oven to 350 degrees Fahrenheit. While the oven is warming up, take a bit of the melted butter and use it to grease an 8-inch baking dish, whether square or round. This step ensures that your cake won’t stick to the dish and will come out easily.

2. Prepare Strawberries

Next, prepare the strawberries. If you’re using fresh strawberries, make sure they are hulled. If they’re frozen, ensure they are thoroughly thawed. Mash the strawberries with your hands or the back of a fork until they’re broken down. Stir in 1/3 cup of the brown sugar with the strawberries. This helps to draw out the juices from the berries, creating a sweet, flavorful mixture.

3. Prepare Batter

In a medium bowl, whisk together the melted butter, the remaining 1/3 cup of brown sugar, the whole milk, and the kosher salt. Once these are well combined, add the flour and baking powder to the bowl. Continue whisking until the batter is smooth and lump-free. A smooth batter ensures that your cake will have a consistent texture.

4. Combine Batter and Strawberries

Pour the batter into your greased baking dish, spreading it evenly into the corners. Then, spoon the strawberry mixture over the batter. Do not mix the strawberries into the batter; simply let them sit on top. As the cake bakes, the berries will sink slightly and infuse the cake with their juices.

5. Bake the Cake

Place the baking dish in the oven and bake for 20 to 25 minutes. The cake is done when a toothpick inserted into the center comes out clean.

6. Cool and Serve

Once out of the oven, let the cake cool for 3 to 5 minutes. This brief cooling period helps the flavors to settle. Spoon the warm cake into bowls and top each serving with a scoop of vanilla ice cream. Enjoy the Berry Burst Spoon Cake while it’s still warm for the best experience.