Description
Over 16,000 5-star reviews on NYT Cooking for a reason! Super simple, really quick, and over-the-top unexpectedly delicious. Must-be-served-warm (with ice cream) – enjoy!
Ingredients
~1 c. (about 150 g) fresh (really ripe!) strawberries (if using frozen, thaw them) AND 1/3 c. (75 g) brown sugar
1/2 c. (114 g) butter, melted, but not hot AND 1/3 c. (75 g) brown sugar
1/2 c. (120 g) milk, room temperature AND 1/2 t. kosher salt
1 c. (125 g) flour AND 1 t. baking powder
a good pinch of cardamom to sprinkle on before serving – optional (but I encourage you to try it!)
vanilla ice cream for serving
Instructions
Preheat the oven to 350 and generously butter an 8 x 8 square cake pan. In a small bowl, mash the berries with a fork, stir in the first 1/3 cup of brown sugar and set this aside.
In a medium bowl, whisk together the melted butter, the second 1/3 cup of brown sugar, milk and salt, then whisk in the flour and baking powder until the batter is smooth. Scrape the batter into your prepared pan, making sure to push it evenly into the corners – there isn’t much batter so don’t worry if it’s not completely perfect! Spoon the strawberries and all of their juices over the top, sprinkle on a titch of cardamom (if using), and bake for about 25 minutes. This is a pretty juicy pan full of goodness so err on the side of a few extra minutes of baking if you’re not sure if the middle is done/set. Serve warm with ice cream!