Cornmeal Cake with Strawberries Recipe

Name: Cornmeal Cake with Strawberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Unsalted butter and cornmeal for preparing the pan; 1 1/4 cups sifted cake flour; 6 tablespoons yellow cornmeal; 2 teaspoons baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter, at room temperature; 1 cup sugar; 2 large eggs; 1 teaspoon grated lemon zest; 1/2 cup milk; 1 teaspoon vanilla extract; 2 baskets (1 pint each) strawberries; Sugar to taste, plus 2 teaspoons fresh lemon juice; 1 cup heavy cream

Servings: persons

Unsalted butter and cornmeal for preparing the pan
1 1/4 cups sifted cake flour
6 tablespoons yellow cornmeal
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup sugar
2 large eggs
1 teaspoon grated lemon zest
1/2 cup milk
1 teaspoon vanilla extract
2 baskets (1 pint each) strawberries
Sugar to taste, plus 2 teaspoons fresh lemon juice
1 cup heavy cream

1
To make the cake: Preheat oven to 350 degrees F.
2
Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides.
3
Line the bottom with wax paper and butter the paper.
4
Dust the pan bottom and sides with cornmeal, shaking out excess.
5
In a bowl, stir together the cake flour, cornmeal, baking powder and salt.
6
In an electric mixer, beat butter until creamy.
7
Add sugar gradually and beat, scraping down sides of bowl once or twice, until creamy and light.
8
Add eggs one at a time, beating well after each addition.
9
Add lemon zest.
10
Combine milk and vanilla extract.
11
With mixer on low speed, add dry ingredients in three batches, alternating with milk.
12
Beat just until blended, scraping down sides of bowl once or twice.
13
Spread batter evenly in prepared pan.
14
Bake until top is golden brown and firm to the touch, 35 to 40 minutes.
15
Let cool in pan 20 minutes.
16
Invert the cake onto a rack, then reinvert onto another rack.
17
Cool to room temperature, then transfer to a serving platter.
18
Hull the strawberries.
19
Put half of them in a large bowl and crush with a potato masher.
20
Slice the remaining strawberries and add to the bowl.
21
Sweeten to taste with sugar.
22
Add enough lemon juice to give the mixture a refreshing tart edge.
23
Cover and chill.
24
Just before serving, whip cream to soft peaks with 2 teaspoons sugar.
25
Cut the cake into 8 portions and transfer to serving plates.
26
Divide the berries and the cream evenly among the portions.

871

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Unsalted butter and cornmeal for preparing the pan, 1 1/4 cups sifted cake flour, 6 tablespoons yellow cornmeal, 2 teaspoons baking powder, and more.

Yes, Cornmeal Cake with Strawberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Cornmeal Cake with Strawberries

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions