Strawberry and cardamom spoon cake

Ready to bake in minutes!
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This wonderfully moreish cake takes only 10 minutes to prep and 25 minutes to bake. The delicious strawberry mixture comes together quite quickly, meaning you can have this on the table any night of the week. 

Top with berries mixed with mint, icing sugar and balsamic vinegar and serve with cream. 

If you only have frozen berries, it’s fine to substitue them for fresh. Just make sure you defrost them first.

Additionally, serving this delicious cake with ice cream is also prefectly acceptable.

Why is it called a spoon cake?

Plain and simple. The spoon cake is named after the way it needs to be served: with a spoon!




Preheat oven to 180°C fan-forced (200°C conventional). Use 1 tablespoon of the butter and semolina to grease and crust a 22cm round (1.5L/7cm deep) baking dish. Crush 1 punnet of strawberries with a fork, then mix with half of the brown sugar. Set aside.


Combine buttermilk, remaining butter and brown sugar in a medium bowl and whisk well, then sift in flour and spices. Mix until smooth. Spoon into prepared dish, then top with spoonfuls of the strawberry mixture. Bake for 20-25 minutes, until a skewer can be inserted and removed cleanly.


Finely dice remaining berries, then mix with mint, icing sugar and vinegar. Dollop cream onto cake and top with balsamic strawberries. Serve.

Strawberry and cardamom spoon cake


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