Warm Strawberry Balsamic Sponge in a frypan
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5 from 2 votes

Warm Strawberry Balsamic Sponge in a frypan

A great dessert you can whip up ...even while camping! You don't need an oven or even a mixer. Cook it on the stovetop
Course: Dessert
Servings: 6 -8


  • 500 gm strawberries 2 Punnets (1/2'd or use other fresh or frozen berries)
  • 100 gm caster sugar granulated, 1/2 cup
  • 125 ml juice ( I used fresh mandarin juice but use whatever you have-no juice?..add water,1/2 cup)
  • 40 ml balsamic vinegar if you have very sharp supermarket balsamic then use less

Sponge mixture

  • 80 ml brown sugar 1/2 cup
  • 150 gm plain flour 1 cup
  • 50 gm butter cold 2 Tablespoons
  • 2 teaspoons baking powder
  • 180 ml buttermilk ( or use milk- the buttermilk makes it lighter 2/3 cup)

Optional 50 gm/ 1/4 cup roughly chopped nuts

  • 5 gm salt
  • 5 ml vanilla


  • You will need a frypan that doesn't smell like last nights steak. It needs a lid. Mine is approximately 25 cm / 11 in
  • Empty the Strawberries, sugar, juice and balsamic into the frypan and stir just a little. Let this sit for a minute or two. This produces and nice juice that helps the strawberries cook.
  • Bring the strawberries to simmer and stir well. Simmer for 5-10 minutes or just till the strawberries are soft and the sugar looks syrupy (Try to keep the cooking to a minimum). Set aside for a minute
  • Put the flour, baking powder, brown sugar, salt, and butter in a food processor and combine. It will look like a floury crumb mixture. Add the butter milk and whizz till just combined. It will be a thick but spoonable batter
  • Spoon tablespoons of the mixture straight from the processor bowl onto the top of the strawberries and syrup, until all the mixture is used. Sprinkle with nuts if using (I used Macadamias on one occasion) ( If you dont have a machine, mix it the old fashioned way in a bowl. Rub the butter into the dry ingredients then add the buttermilk till just combined.)
  • Put the frypan back onto a medium high heat and when you can see the syrup bubbling between the cake batter, turn the stove to low and put the lid on. Leave for 10-12 minutes or till the sponge is dry to touch.
  • Turn off the heat and leave to stand for a couple of minutes with the lid still on. It will stay warm for sometime like this.