Gluten-Free Strawberry Spoon Cake


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! 


  1. Heat oven to 350 degrees and grease an 8-inch baking dish. Set aside.
  2. Mash the berries to release all their juices and stir in 1/3 cup of the brown sugar. Set aside. 
  3. 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. 
  4. Spoon strawberries and juices over the top of the cake batter. Bake 20-25 minutes or until toothpick comes out clean. 
  5. Let cool 3-5 minutes before serving in bowls with ice cream.