Gluten Free Strawberry Spoon Cake


½ cup/115 grams/1 stick unsalted butter, melted,

5 ounces/145 grams/approximately 1- 1 ¼ cups) strawberries

2 tablespoons granulated sugar

1/3 cup/150 grams packed light brown sugar

½ cup/120 milliliters whole milk, at room temperature

½ teaspoon salt

4 ¼ oz/121 grams one-to-one gluten free baking flour

1 teaspoon baking powder


Preheat the oven to 350°, Grease an 8-inch (square or round) baking dish with butter or spray, and set aside

  1. Using your hands or the back of a fork, mash the berries to release all their juices, and stir in 2 tablespoons of granulated sugar. Set aside
  2. In a medium bowl, whisk together the melted butter, brown sugar, milk and salt. Add the flour and baking powder and continue whisking until the batter is smooth
  3. Transfer the batter (it’s not a large amount) to the greased baking dish, and spread it evenly into the corners and side
  4. Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or until a toothpick comes out clean when placed in the center of the cake. Remove from the oven and allow to cool for 5 minutes before spooning into bowls
  5. Serve warm with vanilla ice cream

Makes 6-8 servings

NOTE: If using frozen strawberries, thaw and then drain them, before adding the granulated sugar