Easy 30-minute Strawberry Cornmeal Cake Dessert Recipe
4P Foods Team Member Amanda Mac de Villiers
The 4P Foods team wants to help you turn in season produce handpicked by farmers in Virginia, Maryland, Washington, D.C., the Eastern Seaboard, and Mid-Atlantic into delicious, homemade meals. Romaine calm; we have flavorful dishes to add to your weekly menu and seasonal ingredients to add to your 4P grocery delivery tote.
The delicious combination of strawberries, honey and cornmeal creates a cake that is perfect for celebrating the season! Made without refined sugar, it's a strawesome gluten-free, low-carb option for summer dessert.
This easy 30-minute strawberry cornmeal cake is a great example of classic Southern cooking. Cornmeal has been used in baking for centuries, and it adds a delightful chewiness to the cake. The strawberries are tucked into the batter, so they cook deliciously soft in the oven but their flavor concentrates as they bake. It will definitely cake your day!
Here is how to make this recipe with purpose-fueled food that’s better for the prosperity of our planet and people.
Ingredients
Makes 1 round cake
- 2 c fresh strawberries, halved
- ½ c strawberry jam
- 2 Tbsp raw turbinado sugar, for sprinkling
- 1 ½ c all purpose flour
- ¾ c cornmeal
- 2 tsp baking powder
- ½ tsp salt
- 1 stick or 8 Tbsp butter, melted
- 2 Tbsp brown sugar
- ½ c honey
- ½ c buttermilk
- zest of 1 lemon, ~1 Tbsp
- 2 tsp vanilla extract
- 2 pasture-raised eggs
Directions
Cake: Preheat oven to 350 F. Grease & line a large round cake pan or liberally grease a 10” or 12” cast iron pan.
Whisk together dry ingredients. Combine melted butter, brown sugar, honey & buttermilk; beat till well mixed. Add lemon zest & vanilla. Beat in eggs one at a time.
Add half the dry ingredients and mix, then add in the second half and mix again.
Stir jam until it is a runny consistency (warm very lightly if needed to achieve runny consistency).
Pour batter into pan. Dollop jam in spots over the batter. Gently swirl the jam into the batter.
Press strawberry halves into the batter. I like to leave the strawberries uncovered by batter and alternate some cut side up and some cut side down.
Sprinkle all over with the 2 Tbsp raw turbinado sugar. Bake approximately 30 mins until golden.
Whip Cream: While the cake bakes, prepare fresh whipped cream: beat together 1 cup heavy cream, 1-2 Tbsp powdered sugar and 1 tsp vanilla extract for a few minutes, until stiff peaks form.
Let cake cool, then slice and served with whipped cream.