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Gluten-Free Strawberry Spoon Cake
Ingredients:
- 1 stick of butter, melted
- ~1 cup strawberries, hulled
- 2/3 cup packed light brown sugar
- 1/2 cup whole milk
- ½ tsp. kosher salt
- 1 cup King Arthur Gluten Free Measure for Measure Flour
- 1 tsp. baking powder
- Vanilla ice cream for serving
Simple to make and my favorite way to use the strawberry bounty. As a lover of all-things-food, I’m always on the lookout for great recipes. With both of my kids on gluten-free diets, I’ve adapted this one from the NY Times. It’s a winner!
Directions:
- Heat oven to 350 degrees and grease an 8-inch baking dish. Set aside.
- Mash the berries to release all their juices and stir in 1/3 cup of the brown sugar. Set aside.
- In a medium bowl, whisk together the melted butter, 1/3 cup brown sugar, milk, and salt. Add flour and baking powder and whisk until all the lumps are out and it’s totally smooth. Let rest for about 5 minutes. Transfer the batter to the baking dish and spread evenly.
- Spoon strawberries and juices over the top of the cake batter. Bake 20-25 minutes or until toothpick comes out clean.
- Let cool 3-5 minutes before serving in bowls with ice cream.
