Strawberry Cornbread Cake

Strawberry Cornbread is a delicious cake featuring fresh strawberries, lemon, and cornmeal for sweetness and texture. This cake requires no mixer and can be served for breakfast, brunch, or dessert in a variety of ways. Try with powdered sugar for simple presentation, or alongside ice cream for a sweeter treat.

Course Brunch, Dessert

Cuisine American, Southern

Keyword One-Layer Cakes, Self Rising Cornmeal, Strawberries

Prep Time 15

Cook Time 40

Resting Time 15

Total Time 1 10

Servings

Calories 229kcal

Author Emma J. Watling

Equipment

9 inch round cake pan

Ingredients

8 ounces fresh strawberries = 1.5 cups after slicing
powdered sugar, for dusting pan
1¼ cups all purpose flour
3/4 cup self rising cornmeal see below for substitution
1/4 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup granulated sugar
1 stick butter, melted = 8 tablespoons before melting
1/3 cup sour cream at room temperature
1/4 cup whole milk
2 teaspoons vanilla
1 medium lemon to be zested and juiced
2 large eggs, beaten at room temperature
2 Tablespoons granulated sugar, for topping

Instructions

Prep:

Preheat oven to 350° Fahrenheit.
Grease or spray a 9 inch round cake pan and dust with powdered sugar.
Wash and cap the strawberries. Cut half of the strawberries into halves, and quarter the remaining berries. Set aside.
In a medium bowl, whisk together flour, cornmeal, baking soda and salt. Set aside.

Make the cake:

In a large bowl, whisk together the sugar, melted butter, sour cream, milk, and vanilla until smooth. Zest the lemon into the bowl and stir in all of the juice.
Stir in the beaten eggs until incorporated.
Stir the flour mixture into the wet ingredients just until combined. Batter will be thick.
Pour the batter into the pan and gently spread to level.
Top with the strawberries, pressing half of them into the batter and leaving half floating on top. Sprinkle the top of the cake with 2 tablespoons granulated sugar.
Bake on 350 degrees Fahrenheit for 35 to 45 minutes, or until edges are golden brown and a toothpick inserted comes out clean.

Serving and Storage:

Let cake stand in the pan for 15 minutes, then guide a spatula or small knife around the edges to remove. Tip out then immediately turn right side up so the berries are on top again. Serve warm or at room temperature.
Store cooled leftover cake in an airtight container at room temperature for 2 days, or in the fridge for up to 4 days.

Notes

Tips:

beat the eggs in a separate dish before adding to the wet ingredients so they can be fully combined into the mixture.
Cake baking time will depend on the type of pan and the oven used. Begin checking for doneness at 35 minutes. The top should be crusty and and toothpick in the center should come out clean. Edges will be browned.

Substitutions:

For the self rising cornmeal: use 3/4 cup plain cornmeal, add 2 teaspoons baking powder, and increase baking soda to 1/2 teaspoon total.

Serving Suggestions:

serve dusted with powdered sugar, with extra berries and whipped cream, crème fraiche, fruit sauce, honey, or with ice cream

Nutrition