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Strawberry Pudding Cake

Strawberry Pudding Cake Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 308
Ingredients Method Notes

Ingredients
  

  • 1 cup (125 g) all-purpose flour
  • 3/4 cup (150 g) granulated sugar, divided
  • 2 tsp baking powder
  • Pinch salt
  • 1/2 cup (120 ml) whole milk
  • 2 tbsp unsalted butter, melted
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, hulled and chopped small
  • For topping: 1/2 cup (100 g) granulated sugar and 2 tbsp cornstarch
  • 3/4 cup (180 ml) boiling water

Method
 

  1. Heat oven to 350°F (175°C) and grease an 8-inch square baking dish. Whisk flour, 1/4 cup sugar, baking powder, and salt in a bowl.
  2. Stir milk, melted butter, and vanilla into the dry mix until smooth. Fold in the strawberries.
  3. Spread batter in the dish. Whisk the remaining 1/2 cup sugar with cornstarch, then sprinkle evenly over the batter.
  4. Carefully pour boiling water over the top via the back of a spoon. Do not stir.
  5. Bake for 35 to 40 minutes, until golden and bubbly. Rest 5 minutes, then spoon into bowls, scooping up plenty of sauce.

Notes

Let the cake sit for a full 5 minutes after baking so the sauce thickens properly. If you only have frozen strawberries, no need to thaw them first. The top of the cake will look set while the sauce is still liquid underneath, so don’t rely on a toothpick test here.