🕷️ Crawler Inspector

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Raw Queries and Responses

1. Shard Calculation

Query:

Response:

Calculated Shard: 84 (from laksa000)

2. Crawled Status Check

Query:

curl -X POST \
  'http://laksa084.int.ahrefs:8124/' \
  -H 'Content-Type: text/plain' \
  -H 'X-ClickHouse-Database: crawler3' \
  -H 'Authorization: Basic YXBpOg==' \
  -d 'SELECT getAhrefsURLFromUnparsed(src_unparsed) AS found_url, ifNull(toUnixTimestamp(download_stamp), 0) AS crawl_time, ifNull(toUnixTimestamp(props_url_first_seen), 0) AS first_indexed_time, download_http_code AS http_code, src_unparsed AS src_unparsed, src_root_hash AS src_root_hash, history_drop_reason AS history_drop_reason, meta_title AS meta_title, meta_descriptions AS meta_descriptions, attrs_boilerpipe_text AS attrs_boilerpipe_text, attrs_markdown AS attrs_markdown, attrs_readable_markdown AS attrs_readable_markdown, meta_canonical AS meta_canonical FROM crawler3.page_info_local FINAL PREWHERE (src_root_hash, src_unparsed) IN ((getAhrefsRootHashFromUnparsed(getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake\')), getAhrefsUnparsedNoserviceFromURL(\'https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake\'))) FORMAT JSONEachRow'

Response:

{"found_url":"https:\/\/cooking.nytimes.com\/recipes\/1021174-strawberry-spoon-cake","crawl_time":1772614016,"first_indexed_time":1592247652,"http_code":200,"src_unparsed":"com,nytimes!cooking,\/recipes\/1021174-strawberry-spoon-cake s443","src_root_hash":"4566504020376537684","history_drop_reason":null,"meta_title":"Strawberry Spoon Cake Recipe","meta_descriptions":["This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh If you’re using frozen, be sure to defrost them in the microwave first"],"attrs_boilerpipe_text":"Yield:\n4 servings\n½\ncup\/115 grams unsalted butter (1 stick), melted, plus more for greasing\n5\nounces\/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)\n⅔\ncup\/150 grams packed light brown sugar\n½\ncup\/120 milliliters whole milk, at room temperature\n½\nteaspoon kosher salt\n1\ncup\/130 grams all-purpose flour\n1\nteaspoon baking powder\nVanilla ice cream, for serving\nYour first order gets $20 off and free delivery.\nIngredient Substitution Guide\nNutritional analysis per serving (4 servings)\n529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\nPowered by\nGet new recipes, easy dinner ideas and smart kitchen tips.\nStep 1\nHeat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.\nStep 2\nUsing your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.\nStep 3\nIn a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.\nStep 4\nSpoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.\nPrivate Notes\nLeave a Private Comment on this recipe and see it here.\n5 out of 5\n13,885 user ratings\nor\nto rate this recipe.\nHave you cooked this?\nor\nto mark this recipe as cooked.\nI ate this whole thing by myself.  All of it.\nThis is a riff on an old fashioned recipe called “Essies Cobbler”.  I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.\nBakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate.  Then - Sara James: \"I ate this whole thing by myself. All of it.\" and Mary: \"I love my baked goods with poisons.\"  I cried with gratefulness that there is still lightness.  The world may be saved by bakers.  Thank you.\nMade a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it.\nWonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1\/4 cup to the batter and cut back the baking powder to 1\/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream.\nThe second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast.\nPrivate comments are only visible to you.","attrs_markdown":"- What to Cook\n- Recipes\n- Ingredients\n- Occasions\n- About\n\nWhat to Cook\n\nRecipes\n\nIngredients\n\nOccasions\n\nAbout\n\n- Staff Picks\n  - [Most Popular](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/13395693-our-50-most-popular-recipes-of-all-time-so-far)\n  - [Soups and Stews](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/638891-best-soup-stew-recipes)\n  - [Easy Side Dishes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44373459-easy-side-dishes)\n  - [Healthy Weeknight Dinners](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2110373-healthy-weeknight-dinners)\n  - [Sheet-Pan Vegetarian Recipes](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/113085175-sheet-pan-vegetarian-recipes)\n- From Our Newsletters\n  - [The Cooking Newsletter](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1640510-sam-siftons-suggestions)\n  - [Five Weeknight 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Day](https:\/\/cooking.nytimes.com\/topics\/st-patricks-day-recipes)\n- [Eid al-Fitr](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/1415206-eid-al-fitr-recipes)\n\nBy Occasion\n\n- [Birthdays](https:\/\/cooking.nytimes.com\/tag\/birthday)\n- [Brunch](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44345642-brunch-recipes)\n- [Date Night](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/44281363-date-night-recipes)\n- [Parties](https:\/\/cooking.nytimes.com\/topics\/entertaining)\n- [Picnics](https:\/\/cooking.nytimes.com\/68861692-nyt-cooking\/2975650-our-best-summer-picnic-recipes)\n\nAbout\n\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [The New York Times Food Section](https:\/\/www.nytimes.com\/section\/food)\n\n# Strawberry Spoon Cake\n## By [Jerrelle Guy](https:\/\/cooking.nytimes.com\/author\/jerrelle-guy)\nPublished June 17, 2020\n\n![Strawberry Spoon Cake](https:\/\/static01.nyt.com\/images\/2021\/02\/21\/dining\/17Spoonbread-a\/17Spoonbread-a-jumbo-v2.jpg)\n\nAndrew Purcell for The New York Times. Food Stylist: Carrie Purcell.\n\nTotal Time\n\n30 minutes, plus cooling\n\nRating\n\n5\n\n(13,885)\n\nComments\n\n[Read 1,382 comments](https:\/\/cooking.nytimes.com\/recipes\/1021174-strawberry-spoon-cake#notes_section)\n\nThis unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing.\n\nFeatured in: [Sweet, Tender and Studded With Strawberries](https:\/\/www.nytimes.com\/2020\/06\/15\/dining\/strawberry-spoon-cake.html)\n\nRead More\n\n- Save\n  \n  Log in or sign up to save this recipe.\n- Give\n  \n  ## Subscriber benefit: Give recipes to anyone\n  As a subscriber, you have **10 gift recipes** to give each month. Anyone can view them - even nonsubscribers. 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It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n[Sign up for the Cooking Newsletter](https:\/\/myaccount.nytimes.com\/auth\/login?response_type=cookie&client_id=cooking&application=Cooking&asset=nav-bar&redirect_uri=https%3A%2F%2Fcooking.nytimes.com%2Frecipes%2F1021174-strawberry-spoon-cake)\n\nOpt out or [contact us](https:\/\/help.nytimes.com\/360011047512-New-York-Times-Cooking) anytime. 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Step 3\n   In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.\n4. Step 4\n   Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n### Similar Recipes\n- [![]()Old-Fashioned Strawberry Cake Alison Roman](https:\/\/cooking.nytimes.com\/recipes\/1020391-old-fashioned-strawberry-cake)\n- [![]()Berry Buttermilk Cake Dawn Perry](https:\/\/cooking.nytimes.com\/recipes\/1021092-berry-buttermilk-cake)\n- [![]()Strawberry Jelly Cake Vallery Lomas](https:\/\/cooking.nytimes.com\/recipes\/1021331-strawberry-jelly-cake)\n- [![]()Blueberry, Almond and Lemon Cake Yotam Ottolenghi](https:\/\/cooking.nytimes.com\/recipes\/1018821-blueberry-almond-and-lemon-cake)\n- [![]()Strawberry Pudding Cake Christian Reynoso](https:\/\/cooking.nytimes.com\/recipes\/1024302-strawberry-pudding-cake)\n- [![]()One-Bowl Jam Doughnut Cake Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1025647-one-bowl-jam-doughnut-cake)\n- [![]()Strawberry Shortcake Nancy Harmon Jenkins](https:\/\/cooking.nytimes.com\/recipes\/11823-strawberry-shortcake)\n- [![]()Easy Chocolate Cake Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1025466-easy-chocolate-cake)\n- [![]()Strawberry-Rhubarb Upside-Down Cake Molly O'Neill](https:\/\/cooking.nytimes.com\/recipes\/3175-strawberry-rhubarb-upside-down-cake)\n- [![]()Strawberry Gingersnap Icebox Cake Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1019326-strawberry-gingersnap-icebox-cake)\n- [![]()Chocolate Raspberry Layer Cake Yossy Arefi](https:\/\/cooking.nytimes.com\/recipes\/1026067-chocolate-raspberry-layer-cake)\n- [![]()Carrot Muffins With Marmalade Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1027724-carrot-muffins-with-marmalade)\n- [![]()Strawberry Drop Biscuits Jerrelle Guy](https:\/\/cooking.nytimes.com\/recipes\/1021175-strawberry-drop-biscuits)\n- [![]()Chocolate Guinness Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/1875-chocolate-guinness-cake)\n- [![]()Poundcake and Strawberries Sam Sifton](https:\/\/cooking.nytimes.com\/recipes\/1014856-poundcake-and-strawberries)\n- [![]()Strawberry and Cream Layer Cake Claire Saffitz](https:\/\/cooking.nytimes.com\/recipes\/1022272-strawberry-and-cream-layer-cake)\n- [![]()Lemon Cake With Strawberries and Cream David Tanis](https:\/\/cooking.nytimes.com\/recipes\/1026728-lemon-cake-with-strawberries-and-cream)\n- [![]()Strawberries With Brown Butter Shortcake Kim Severson](https:\/\/cooking.nytimes.com\/recipes\/1012628-strawberries-with-brown-butter-shortcake)\n- [![]()Strawberry Almond Cakes Melissa Clark](https:\/\/cooking.nytimes.com\/recipes\/1024216-strawberry-almond-cakes)\n- [![]()Strawberry Sour Cream Streusel Cake Nigella Lawson](https:\/\/cooking.nytimes.com\/recipes\/7265-strawberry-sour-cream-streusel-cake)\n\n## Ratings\n5 out of 5\n\n13,885 user ratings\n\nYour rating\n\nLog in or sign up to rate this recipe.\n\nHave you cooked this?\n\nMark as Cooked\n\nLog in or sign up to mark this recipe as cooked.\n\n## Comments\n- All Comments (1382)\n- Most Helpful (301)\n- Private\n\nSara James\n\n5 years ago\n\nI ate this whole thing by myself. All of it.\n\nIs this helpful?\n\n3052\n\nMary Alford\n\n5 years ago\n\nThis is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.\n\nIs this helpful?\n\n2157\n\nLittleBird\n\n3 years ago\n\nBakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: \"I ate this whole thing by myself. All of it.\" and Mary: \"I love my baked goods with poisons.\" I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you.\n\nIs this helpful?\n\n1551\n\nCourtney\n\n2 days ago\n\nMade a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it.\n\nIs this helpful?\n\nJeff B\n\n2 days ago\n\nWonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1\/4 cup to the batter and cut back the baking powder to 1\/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream.\n\nIs this helpful?\n\nTayo\n\n5 days ago\n\nThe second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast.\n\nIs this helpful?\n\nPrivate comments are only visible to you.\n\nShow more comments\n***\n### Recipe Tags\n- [Cakes](https:\/\/cooking.nytimes.com\/tag\/cakes)\n- [Strawberry](https:\/\/cooking.nytimes.com\/tag\/strawberry)\n- [Easy](https:\/\/cooking.nytimes.com\/topics\/easy-recipes)\n- [Quick](https:\/\/cooking.nytimes.com\/tag\/quick)\n- [Dessert](https:\/\/cooking.nytimes.com\/topics\/desserts)\n- [Spring](https:\/\/cooking.nytimes.com\/tag\/spring)\n- [Summer](https:\/\/cooking.nytimes.com\/tag\/summer)\n- [Fourth of July](https:\/\/cooking.nytimes.com\/topics\/fourth-of-july-recipes)\n- [Kwanzaa](https:\/\/cooking.nytimes.com\/tag\/kwanzaa)\n- [Labor Day](https:\/\/cooking.nytimes.com\/topics\/labor-day)\n- [Memorial Day](https:\/\/cooking.nytimes.com\/topics\/memorial-day)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n\nLog in or sign up to save this recipe.\n***\n### More From [Easter 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[Subscribe now](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/lp8R3WU.html?campaignId=79RLU) for full access.\n\n### Learn More\n- [About Us](https:\/\/cooking.nytimes.com\/about-us)\n- [FAQ](https:\/\/help.nytimes.com\/hc\/en-us\/sections\/360011047512)\n- [NYTimes.com\/food](https:\/\/www.nytimes.com\/section\/food)\n\n### Shop\n- [Gift Subscription](https:\/\/www.nytimes.com\/subscriptions\/Multiproduct\/cooking_gift.html?campaignId=7HYRF)\n- [Merchandise](https:\/\/store.nytimes.com\/collections\/cooking-collection?utm_source=nyt_cooking&utm_medium=referral&utm_campaign=cooking_collection&utm_content=footer)\n- [Send Us Feedback](mailto:cookingcare@nytimes.com)\n\n### Recipes\n- [From Our Newsletters](https:\/\/cooking.nytimes.com\/topics\/what-to-cook-this-week)\n- [Weeknight](https:\/\/cooking.nytimes.com\/topics\/easy-weeknight)\n- [Pasta](https:\/\/cooking.nytimes.com\/topics\/our-best-pasta-recipes)\n- [Dinner](https:\/\/cooking.nytimes.com\/topics\/dinner-recipes)\n- [Healthy](https:\/\/cooking.nytimes.com\/topics\/healthy-recipes)\n- [Vegetarian](https:\/\/cooking.nytimes.com\/topics\/vegetarian)\n- [Vegan](https:\/\/cooking.nytimes.com\/topics\/vegan-recipes)\n- [Thanksgiving](https:\/\/cooking.nytimes.com\/thanksgiving)\n- [Christmas](https:\/\/cooking.nytimes.com\/christmas)\n\n- [© 2026 The New York Times Company](http:\/\/www.nytco.com\/)\n- [Terms of Service](https:\/\/help.nytimes.com\/115014893428-Terms-of-Service\/)\n- [Privacy Policy](https:\/\/www.nytimes.com\/privacy\/privacy-policy)\n- [Cookie Policy](https:\/\/nytimes.com\/cookie-policy)\n- [Manage Privacy Preferences](https:\/\/www.nytimes.com\/privacy\/manage-settings)","attrs_readable_markdown":"***\nYield:4 servings\n\n- ½cup\/115 grams unsalted butter (1 stick), melted, plus more for greasing\n- 5ounces\/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup)\n- ⅔cup\/150 grams packed light brown sugar\n- ½cup\/120 milliliters whole milk, at room temperature\n- ½teaspoon kosher salt\n- 1cup\/130 grams all-purpose flour\n- 1teaspoon baking powder\n- Vanilla ice cream, for serving\n\nYour first order gets \\$20 off and free delivery.\n\n[Ingredient Substitution Guide](https:\/\/cooking.nytimes.com\/article\/ingredient-substitutions)\n\n##### Nutritional analysis per serving (4 servings)\n529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium\n\nNote: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.\n\n[Powered by![](https:\/\/cooking.nytimes.com\/_next\/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https:\/\/www.edamam.com\/website\/wizard.jsp)\n\n![Cooking Newsletter illustration](https:\/\/static.nytimes.com\/assets-oma\/images\/Cooking_Newsletter_Module.png)\n\nGet new recipes, easy dinner ideas and smart kitchen tips.\n\n1. Step 1\n   Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside.\n2. Step 2\n   Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside.\n3. Step 3\n   In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners.\n4. Step 4\n   Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream.\n\nPrivate Notes\n\nLeave a Private Comment on this recipe and see it here.\n\n5 out of 5\n\n13,885 user ratings\n\nor  to rate this recipe.\n\nHave you cooked this?\n\nor  to mark this recipe as cooked.\n\nI ate this whole thing by myself. All of it.\n\nThis is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc.\n\nBakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: \"I ate this whole thing by myself. All of it.\" and Mary: \"I love my baked goods with poisons.\" I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you.\n\nMade a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it.\n\nWonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1\/4 cup to the batter and cut back the baking powder to 1\/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream.\n\nThe second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast.\n\nPrivate comments are only visible to you.","meta_canonical":null}

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URL	https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake
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Meta Title	Strawberry Spoon Cake Recipe
Meta Description	This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh If you’re using frozen, be sure to defrost them in the microwave first
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Boilerpipe Text	Yield: 4 servings ½ cup/115 grams unsalted butter (1 stick), melted, plus more for greasing 5 ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) ⅔ cup/150 grams packed light brown sugar ½ cup/120 milliliters whole milk, at room temperature ½ teaspoon kosher salt 1 cup/130 grams all-purpose flour 1 teaspoon baking powder Vanilla ice cream, for serving Your first order gets $20 off and free delivery. Ingredient Substitution Guide Nutritional analysis per serving (4 servings) 529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. Powered by Get new recipes, easy dinner ideas and smart kitchen tips. Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners. Step 4 Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 13,885 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I ate this whole thing by myself. All of it. This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc. Bakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: "I ate this whole thing by myself. All of it." and Mary: "I love my baked goods with poisons." I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you. Made a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it. Wonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1/4 cup to the batter and cut back the baking powder to 1/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream. The second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast. Private comments are only visible to you.
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Food Stylist: Carrie Purcell. Total Time 30 minutes, plus cooling Rating 5 (13,885) Comments [Read 1,382 comments](https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake#notes_section) This unfussy cake with a top layer of jammy strawberries is so gooey it’s best to serve the whole thing with a spoon. The batter comes together quickly with minimal effort, using basic pantry ingredients and a small handful of berries — frozen or fresh. If you’re using frozen, be sure to defrost them in the microwave first. Extract as much juice as possible from the fruit by macerating and mashing it, so that it lends the cake additional moisture while baking. Add a dash of freshly ground cardamom or ground ginger on top before baking it off, if you like, or some ribbons of fresh basil once it’s hot out of the oven. Whatever embellishments you decide on, burrowing warm spoonfuls of this cake beside scoops of vanilla ice cream is the most important thing. Featured in: [Sweet, Tender and Studded With Strawberries](https://www.nytimes.com/2020/06/15/dining/strawberry-spoon-cake.html) Read More - Save Log in or sign up to save this recipe. - Give ## Subscriber benefit: Give recipes to anyone As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. 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[Instacart terms apply.](https://www.instacart.com/help/section/360007996832/26915917211540) [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) Nutritional Information ##### Nutritional analysis per serving (4 servings) 529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 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Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. 2. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. 3. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners. 4. Step 4 Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream. Private Notes Leave a Private Comment on this recipe and see it here. ### Similar Recipes - [![]()Old-Fashioned Strawberry Cake Alison Roman](https://cooking.nytimes.com/recipes/1020391-old-fashioned-strawberry-cake) - [![]()Berry Buttermilk Cake Dawn Perry](https://cooking.nytimes.com/recipes/1021092-berry-buttermilk-cake) - [![]()Strawberry Jelly Cake Vallery Lomas](https://cooking.nytimes.com/recipes/1021331-strawberry-jelly-cake) - [![]()Blueberry, Almond and Lemon Cake Yotam Ottolenghi](https://cooking.nytimes.com/recipes/1018821-blueberry-almond-and-lemon-cake) - [![]()Strawberry Pudding Cake Christian Reynoso](https://cooking.nytimes.com/recipes/1024302-strawberry-pudding-cake) - [![]()One-Bowl Jam Doughnut Cake Melissa Clark](https://cooking.nytimes.com/recipes/1025647-one-bowl-jam-doughnut-cake) - [![]()Strawberry Shortcake Nancy Harmon Jenkins](https://cooking.nytimes.com/recipes/11823-strawberry-shortcake) - [![]()Easy Chocolate Cake Yossy Arefi](https://cooking.nytimes.com/recipes/1025466-easy-chocolate-cake) - [![]()Strawberry-Rhubarb Upside-Down Cake Molly O'Neill](https://cooking.nytimes.com/recipes/3175-strawberry-rhubarb-upside-down-cake) - [![]()Strawberry Gingersnap Icebox Cake Melissa Clark](https://cooking.nytimes.com/recipes/1019326-strawberry-gingersnap-icebox-cake) - [![]()Chocolate Raspberry Layer Cake Yossy Arefi](https://cooking.nytimes.com/recipes/1026067-chocolate-raspberry-layer-cake) - [![]()Carrot Muffins With Marmalade Melissa Clark](https://cooking.nytimes.com/recipes/1027724-carrot-muffins-with-marmalade) - [![]()Strawberry Drop Biscuits Jerrelle Guy](https://cooking.nytimes.com/recipes/1021175-strawberry-drop-biscuits) - [![]()Chocolate Guinness Cake Nigella Lawson](https://cooking.nytimes.com/recipes/1875-chocolate-guinness-cake) - [![]()Poundcake and Strawberries Sam Sifton](https://cooking.nytimes.com/recipes/1014856-poundcake-and-strawberries) - [![]()Strawberry and Cream Layer Cake Claire Saffitz](https://cooking.nytimes.com/recipes/1022272-strawberry-and-cream-layer-cake) - [![]()Lemon Cake With Strawberries and Cream David Tanis](https://cooking.nytimes.com/recipes/1026728-lemon-cake-with-strawberries-and-cream) - [![]()Strawberries With Brown Butter Shortcake Kim Severson](https://cooking.nytimes.com/recipes/1012628-strawberries-with-brown-butter-shortcake) - [![]()Strawberry Almond Cakes Melissa Clark](https://cooking.nytimes.com/recipes/1024216-strawberry-almond-cakes) - [![]()Strawberry Sour Cream Streusel Cake Nigella Lawson](https://cooking.nytimes.com/recipes/7265-strawberry-sour-cream-streusel-cake) ## Ratings 5 out of 5 13,885 user ratings Your rating Log in or sign up to rate this recipe. Have you cooked this? Mark as Cooked Log in or sign up to mark this recipe as cooked. ## Comments - All Comments (1382) - Most Helpful (301) - Private Sara James 5 years ago I ate this whole thing by myself. All of it. Is this helpful? 3052 Mary Alford 5 years ago This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc. Is this helpful? 2157 LittleBird 3 years ago Bakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: "I ate this whole thing by myself. All of it." and Mary: "I love my baked goods with poisons." I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you. Is this helpful? 1551 Courtney 2 days ago Made a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it. Is this helpful? Jeff B 2 days ago Wonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1/4 cup to the batter and cut back the baking powder to 1/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream. Is this helpful? Tayo 5 days ago The second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast. Is this helpful? Private comments are only visible to you. 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Readable Markdown	*** Yield:4 servings - ½cup/115 grams unsalted butter (1 stick), melted, plus more for greasing - 5ounces/145 grams frozen and thawed or fresh, hulled strawberries (about 1 cup) - ⅔cup/150 grams packed light brown sugar - ½cup/120 milliliters whole milk, at room temperature - ½teaspoon kosher salt - 1cup/130 grams all-purpose flour - 1teaspoon baking powder - Vanilla ice cream, for serving Your first order gets \$20 off and free delivery. [Ingredient Substitution Guide](https://cooking.nytimes.com/article/ingredient-substitutions) ##### Nutritional analysis per serving (4 servings) 529 calories; 26 grams fat; 16 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 70 grams carbohydrates; 2 grams dietary fiber; 43 grams sugars; 5 grams protein; 367 milligrams sodium Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice. [Powered by![](https://cooking.nytimes.com/_next/image?url=%2Fassets%2Fedamam-logo.png&w=768&q=75)](https://www.edamam.com/website/wizard.jsp) ![Cooking Newsletter illustration](https://static.nytimes.com/assets-oma/images/Cooking_Newsletter_Module.png) Get new recipes, easy dinner ideas and smart kitchen tips. 1. Step 1 Heat oven to 350 degrees and grease an 8-inch (square or round) baking dish with butter. Set aside. 2. Step 2 Using your hands or the back of a fork, mash the berries to release all their juices, and stir in ⅓ cup of the brown sugar. Set aside. 3. Step 3 In a medium bowl, whisk together the melted butter, remaining ⅓ cup brown sugar, milk and salt, then add the flour and baking powder and continue whisking just until the batter is smooth. Transfer the batter (it’s not much) to the greased baking dish, and spread evenly into corners. 4. Step 4 Spoon the strawberries and all their juices over the top of the cake batter. Place in the oven and bake for 20 to 25 minutes, or just when a toothpick comes out clean in the center. Remove from the oven and allow to cool for 3 to 5 minutes before spooning into bowls. Serve warm with ice cream. Private Notes Leave a Private Comment on this recipe and see it here. 5 out of 5 13,885 user ratings or to rate this recipe. Have you cooked this? or to mark this recipe as cooked. I ate this whole thing by myself. All of it. This is a riff on an old fashioned recipe called “Essies Cobbler”. I recommend melting the butter in the pan while the oven is preheating (leaving a bit in the pan and putting the batter in the hot pan create a lovely chewy crust) and also increasing the amount of fruit which can be any juicy fruit - peaches, blueberries, etc. Bakers' commentary has saved me again. I'm feeling so very low - children massacred; men defending gun rights; unprovoked war; people feeling free with hate. Then - Sara James: "I ate this whole thing by myself. All of it." and Mary: "I love my baked goods with poisons." I cried with gratefulness that there is still lightness. The world may be saved by bakers. Thank you. Made a vegan version that was DELISH. Subbed 1 stick of earth balance for butter and mixed equal parts unsweetened almond milk with Kite Hill almond milk ricotta to sub for the whole milk. Turned out beautifully and the whole family loved it. Wonderful, easy and adaptable recipe. We had some strawberries that needed to be used up, so I threw this together with a casual approach to measurements. Had some sourdough starter to dump, so I added about 1/4 cup to the batter and cut back the baking powder to 1/2 tsp. Added a few grates of fresh nutmeg. Baked in a brownie pan. Incredibly good, hot from the oven- crispy edges, soft springy cake, gooey strawberry center, divine with a scoop of vanilla ice cream. The second time I made this, I just mixed all the ingredients in the bowl I was going to bake it in. Skipped the greasing step, did not waste any batter because there was no transfer to a different bowl, I had one less bowl to clean, and it was not any harder to spoon out the cake. I will make this again, now that the process has been optimized for efficiency with no loss of quality. I eat this for breakfast. Private comments are only visible to you.
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