"A rich and tangy buttermilk cake with a tender crumb that incorporates cornmeal for added sweetness and texture. It’s strawberry shortcake meets cornbread – with light, sweet whipped cream dolloped on top!"
Strawberry Cornmeal Cake
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Prep time: 15mins
Cook time: 40mins
Serves or Makes: 10
Recipe Card
ingredients
- 1 1/4 cups all-purpose flour
- 1/2 cup yellow cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1/2 cup buttermilk, room temperature
- 1 teaspoon vanilla extract
- 1 teaspoons almond extract
- 2 pints strawberries, hulled and sliced
- 1 tablespoons fresh lemon juice
- 1 cup heavy cream
- 1 tablespoons powdered sugar
- 1 teaspoons vanilla extract
Method
Step 1
Preheat oven to 350 F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides, and dust with cornmeal, shaking out the excess.
Step 2
In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.
Step 3
Using a stand mixer with the paddle attachment, beat butter and sugars until creamy. Stop once to scrape down sides of bowl, and continue to beat for an additional minute.
Step 4
Add eggs one at a time, beating on medium speed after each addition.
Step 5
In a small bowl, combine buttermilk, vanilla extract, and almond extract. With mixer on low speed, add dry ingredients in three batches, alternating with buttermilk mixture. Mix just until incorporated, stopping at least once to scrape down sides of bowl. Spread batter evenly into prepared pan.
Step 6
Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 15 minutes. Use a knife or offset spatula to loosen cake from pan by going around the edge of cake. Invert the cake onto a baking sheet, then re-invert onto a cooling rack. Cool to room temperature.
Step 7
Toss hulled and sliced strawberries with lemon juice. Cover and chill in refrigerator.
Step 8
Using a stand mixer with the whisk attachment, add heavy cream, powdered sugar, and vanilla extract to bowl. Whip at high speed for several minutes, until soft peaks are formed. Cover and chill in refrigerator.
Step 9
Once cake is completely cooled, transfer to serving platter. Add whipped cream to cake and spread evenly. Add strawberries in a pretty arrangement.
Step 10
Leftover cake can be placed in an airtight container and stored in refrigerator for up to 4 days.