Most nights we head back to the house from the Sound or garden much later than anticipated–around 8 pm–and have to scramble to make something yummy with what we’ve got. This was especially true when the supermarkets were closing at 8 pm, but I think the “inconvenience” spurred more creativity. One night we had too many strawberries than we knew what to do with so I decided I would venture from my typical strawberry cream scone recipe and try Jerelle Guy’s strawberry spoon cake that everyone seemed to be raving about since June. It just so happens we found an 8′ by 8′ dish at a yard sale the day before that was just what Chef Guy called for. It was scrumptious! The recipe makes just enough for four people to get a nice big scoop of it. We rode our bikes while it was oven to Ashley’s Ice Cream in town and picked up a pint of sweet cream to pair with the cake. I’m glad I went with this flavor and not vanilla because I think sweet cream’s lack of egg and vanilla made the cake’s flavor’s more prominent than they would have been. The cake itself is eggless and it almost reminded us of a pancake in texture and flavor. We’re very glad we made this one and recommend you try it too before it’s too late and we’re on to blueberry pies! https://cooking.nytimes.com/recipes/1021174-strawberry-spoon-cake