Strawberry Spoon Cake

Ingredients

For 8 servings

• •6 c. à soupe unsalted butter (3 ounces; 85 g), melted, divided
• •1 lb (454 g) fresh strawberries, hulled and sliced (about 3 1/4 cups)
• •2 c. à café grated lime zest, plus 2 tablespoons (30 ml) fresh juice from 2 large limes, divided
• •1 1/4 cups granulated sugar (about 9 ounces; 250 g), divided
• •1 c. à café Diamond Crystal kosher salt, divided; for table salt, use half as much by volume
• •1 tasse all-purpose flour (4 1/2 ounces; 128g)
• •2 c. à café (8 g) baking powder
• •1 /2 teaspoon ground cardamom
• •1 /2 cup (120 ml) whole milk
• •3 /4 cup (180 ml) tap water, heated
• •Vanilla ice cream or whipped cream, for serving

Method

1. 1.Adjust oven rack to middle position and preheat oven to 425°F (220°C). Place 3 tablespoons melted butter in a 9-inch round cake pan and tilt pan to ensure bottom is evenly covered with butter.
2. 2.In a medium bowl, toss strawberries with lime juice, 1/2 cup sugar, and 1/4 teaspoon kosher salt until combined. Set aside to macerate while preparing batter, about 10 minutes.
3. 3.In a large bowl, whisk to combine flour, baking powder, cardamom, lime zest, remaining 3/4 cup sugar, and remaining 3/4 teaspoon salt. Slowly pour milk and remaining 3 tablespoons melted butter into flour mixture and whisk to combine (batter will be thick).
4. 4.Spoon batter over melted butter in cake pan. Spoon strawberries and any accumulated juices evenly over top of cake. Pour hot water evenly over strawberries; do not stir.
5. 5.Bake until golden brown and a warm pudding-like sauce forms below the strawberries and is bubbling up the sides, about 30 minutes. Let cool for 10 to 15 minutes before serving.
6. 6.Serve warm with vanilla ice cream or whipped cream, if desired.