Description
This Gluten Free Strawberry Spoon Cake is a soft, buttery, fruit-filled dessert that celebrates fresh strawberries in the most comforting way. I bake it until golden and bubbling, so the tender cake soaks up sweet strawberry juices and turns spoonable and cozy. It comes together with simple gluten free pantry staples, tastes incredible served warm, and feels perfect for spring and summer gatherings with family and friends.
Ingredients
- 2 cups fresh strawberries, hulled and halved
- 1 tablespoon fresh lemon juice
- 1/4 cup granulated sugar (for strawberries)
- 1 cup gluten free all-purpose flour blend (with xanthan gum)
- 1 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 1/2 cup whole milk, room temperature
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch baking dish.
- Toss the strawberries with lemon juice and 1/4 cup sugar. Let them sit for 10–15 minutes until juicy.
- In a bowl, whisk the gluten free flour, baking powder, and salt.
- In a separate large bowl, whisk the melted butter and 3/4 cup sugar until smooth.
- Whisk in the eggs, one at a time, then stir in the vanilla.
- Add the dry ingredients in two additions, alternating with the milk, mixing just until the batter is smooth.
- Spread the batter evenly in the prepared dish.
- Spoon the strawberries and all their juices over the top (do not press them down).
- Bake for 35–40 minutes, until the top is golden and the center is set but still soft.
- Cool for 10 minutes, then serve warm with whipped cream or vanilla ice cream.
Notes
For the best flavor, use ripe strawberries that smell sweet. Frozen strawberries work too—thaw completely and drain well before sugaring. Store leftovers covered in the refrigerator for up to 3 days and reheat gently (about 20–30 seconds in the microwave) so the cake stays spoon-soft. For a fun twist, add 1/2 teaspoon almond extract or a pinch of cinnamon to the batter. If your gluten free flour blend does not include xanthan gum, add 1/4 teaspoon to help the cake hold together.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg