I had a stash of strawberries in the freezer and the options were frozen strawberry daiquiris or to make this super easy Strawberry Baked Pudding and use it as a vehicle to finish the last scoops of no churn ice cream.

This Strawberry Baked Pudding is a 99% copy of the Cherry Spoon Cake I posted back in 2022 but I jazzed up the flavours with the grated zest of a lonely lemon in the fridge and a teaspoon of homemade vanilla extract. If you want to know how to make your own Vanilla Extract, just click on this recipe link. You’ll never spend money on extract again once you’ve made your own. 

The Spoon Cake method could not be easier. Melt some butter, mix with the sugar and milk, add the dry ingredients, top with the berries and bake. You can sift the flour but I never bother when it comes to this kind of dessert. It has a deliciously buttery texture that contrasts with the crusty edges. Depending on the fruit you use you could reduce the sugar by 20g or so. Any kind of berries will be delicious and I have made this dessert with cherries and figs before. I tend to ignore the measurement of the berries in the original recipe, I just pile whatever I have on top of the batter. If the berries are very juice and have lots of liquid don’t use too much of the juice liquid as it could lead to an underbaked centre.

The Baked Strawberry Pudding is best eaten the same day. Serve with ice cream, a dollop of whipped cream, a glug of pouring cream or some yoghurt that has been sweetened every so slightly.

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Baked Strawberry Pudding


  • 115 g butter melted plus more for greasing
  • 145 g fresh or defrosted hulled strawberries or cherries, berries, figs, stonefruit etc
  • 150 g light brown sugar
  • grated zest of 1 lemon
  • 1 tsp vanilla extract
  • 120 ml milk at room temperature
  • ½
 tsp salt
  • 130 g flour
  • 1 
 tsp baking powder
  • Vanilla ice cream or pouring cream for serving


  • Preheat the oven to 180 degrees C
  • Grease a 20cm baking dish with butter and set aside
  • Roughly mash the strawberries (or other fruit) to release some of their juices, stir in half the brown sugar and set aside
  • In a medium bowl, whisk together the melted butter, remaining sugar, zest, vanilla, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth
  • Pour the batter into the baking dish and spread evenly
  • Spoon the strawberries and all their juices over the top of the batter
  • Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the centre
  • Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls
  • Serve warm with ice cream or pouring cream
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