Yes it’s actually me, writing a new recipe post. I’m just as shocked as you guys!
I have been busy working to grow my private chef business here in Rhode Island.
Last week I met with a friend to do a photoshoot to get some content and pictures of my food. I was really inspired to up my photography game. My friend Abby use to work in prop styling at food network and she is amazing. We shot 5 different recipes and the photos turned out so well!
I mean, could you just die over these photos! It got me so excited for this upcoming summer season of cooking for others! We shot my tuna cocktail recipe, this thai steak noodle salad, sesame chicken schnitzel sliders, an arugula snap pea salad, and my strawberry spoon cakes.
This strawberry spoon cake is a recipe I made several times last summer with various adaptions. It is such a simple recipe, with a beautiful presentation and is just so buttery and delicious. You can switch up the fruit in the compote too. I’ve done strawberry rhubarb, raspberry peach, mixed berry, etc. The ending result is fool proof and so delicious each time.
The “spoon cake” name comes from the idea that you just grab a bunch of spoons and your friends and dive on in! I love to bake them in these mini cast irons, because that way it feels more personal. I would say each cast iron would be a serving for 2 people, so if you invite a few couple friends over, each couple can have their own cake!
Strawberry Spoon Cake
Makes 1 10 inch cast iron or 4 6 inch cast irons
For the Strawberry Compote:
- 1 Quart Strawberries, hulled and cut in quarters
- 2 tbsp granulated sugar
- ½ tbsp cornstarch
- Juice of ½ lemon
- Pinch of salt
For the Cake;
- 1 stick butter, melted and cooled slightly (plus more for greasing the pan)
- ½ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ½ cup whole milk
- ¼ cup sour cream
- 1 cup all purpose flour (plus more for the pan)
- 2 tsp baking powder
- ½ tsp salt
- Preheat the oven to 400 degrees F.
- Make the compote by placing all ingredients in a medium sized soup pot and place it over medium heat. Stir occasionally for 4-5 minutes until the strawberries break down slightly and the mixture thickens slightly. Remove from heat and cool slightly
- In a mixing bowl, mix together the melted butter, egg, vanilla, and sugar. Add in the sour cream and milk and mix to combine.
- Next add in the flour, baking powder, and salt, and mix until just combined. Do not over mix!
- Grease your cast iron by brushing it with melted butter and then dusting it with flour. Pour in the batter. Then take your compote and place dollops of the compote on top of the batter. You may have a bit extra compote to save for serving which is fine!
- Bake for 20-25 minutes until golden brown. Serve with more compote and perhaps some whipped cream or ice cream!
*note, I think this recipe does best in a cast iron, but i have also made it in an 8 by 8 inch baking dish and it works well for that too.
This will be my dessert of the summer! Served with some fresh whipped cream and fresh mint for garnish. DELISH!
So simple, yet so, so satisfying.
I hope to share more recipes soon! Maybe I’ll get my food blogging groove back. It is the 3 year anniversary of starting this food blog after all. Which, it’s so crazy to think that covid and lock down was 3 years ago. I don’t know about you all but to me it feels like a lifetime ago.
I hope to touch base soon! In the meantime, go make this cake! Like seriously, it is so good.
XX Chef Chelc