Easy Jammy Strawberry Cake
This jammy strawberry cake is so easy to make and super delicious, perfect for lazy summer days. The strawberries get jammy and soft in the oven, and the cake is moist and fluffy. Put the cake in the oven right before you sit down to dinner, and it will be done just in time for dessert!
Servings: 1 8 inch cake
Ingredients
- 10 ounces fresh strawberries hulled and sliced
- 1/2 cup + 2 tablespoons brown sugar divided
- 1 1/2 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 6 tablespoons unsalted butter melted
- 1 egg room temperature
- 3/4 cup milk room temperature
- 1/3 cup unsweetened applesauce or substitute plain yogurt or buttermilk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Grease an 8 inch square cake pan or 9 inch circle pan with butter.
- In a medium bowl, add the sliced strawberries and mash around half of the berries. There should be a mix of mashed strawberries and unmashed slices. Add 2 tablespoons of the brown sugar to the strawberries and stir to combine. Set aside.
- In a large bowl, whisk together the all purpose flour, baking powder, and salt. Set aside.
- In another large bowl, add the remaining 1/2 cup brown sugar, melted butter, and egg. Whisk until well combined. Add the milk, applesauce, and vanilla extract. Whisk until everything is incorporated. Add the dry ingredients and whisk until the batter is just combined. Pour the batter into the greased cake pan and spread into an even layer.
- Spoon the strawberries with all of their juices over the batter. Bake for 40-50 minutes or until an inserted toothpick comes out clean. When done baking, remove from the oven and let cool briefly.
- Serve the cake warm, optionally with ice cream. Enjoy!
Notes
Feel free to substitute 1/2 cup of all purpose flour for whole wheat flour or almond flour.
Be careful not to over mix the batter! It's ok if there are a few lumps.
Modified from https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake