Strawberry Spoon Cake
1/2 cup unsalted butter, melted
5 oz fresh Dickey Farms Strawberries
2/3 cup packed light brown sugar
1/2 cup whole milk, room temperature
1/2 tsp kosher salt
1 cup all-purpose flour
1 tsp baking powder
Vanilla ice cream, for serving
Preheat the oven to 350°F and grease an 8 inch baking dish with butter. Set aside.
Using your hands or the back of a fork, mash the berries, and stir in 1/3 cup of the brown sugar. Set aside.
In a medium bowl, whisk together the melted butter, remaining 1/3 cup brown sugar, milk and salt, then add flour and baking powder, and continue whisking until smooth. Transfer the batter to the greased baking dish, and spread evenly into corners.
Spoon the strawberries over the top of the cake batter. Place in the oven and bake for 20-25 minutes. Remove from the oven and allow to cool for 3-5 minutes before spooning into bowls. Serve warm with ice cream.
*Recipe from New York Times - Cooking