Recipe by Jen
"A sweet and moist cake. Blueberries can be used instead of strawberries."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/3 cups
unbleached all-purpose flour
1 1/4 cups
plain low-fat yogurt
sliced fresh strawberries
Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!
I doubled this recipe and it came out okay. It tasted more like cornbread with strawberries. Didn't go over too well with my kids and the neighborhood kids, but husband's co-worker's ate it. I don't think I'll make this again.
I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us.
I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.
This is such a great cake! I've been wanting to try it for some time now and finally got around to it. I am glad I did! Very good texture & perfect flavor. It was the right amount of not too sweet, had a dense sponge cake texture, and the perfect hint of cornmeal. The only thing I changed was to sub sour cream for the yogurt since I was out. The fresh strawberries (or any fresh berries) are a must, so don't leave them out. The Hubster loved this cake! Served with a scoop of vanilla/strawberry ice cream. Yummy! Thank you so much for this recipe!
Thanks for the tip Jen about this cake being a good gluten free cake recipe.........I will definitely try it.
Oh, how delightful! I wanted to use up some yogurt and cornbread, so I input those two ingredients into the recipe finder and this is what came up. It's like a dense, sweet cornbread. I used frozen blueberries because I wanted to save my fresh strawberries for another dish. I also try to avoid using white sugar, so instead I put in 2/3c. of brown sugar. I had a slice with some vanilla ice cream while it was still just slightly warm and it was delicious. This recipe is a keeper.
Loved it! A moist cake that isn't sticky sweet. It was a nice change.
* Percent Daily Values are based on a 2,000 calorie diet.
Cornmeal Strawberry Cake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 125
Get cute n’ creepy recipes to feed all your little monsters.
It’s everything you need to cook your best. Learn more about Allrecipes Cooking School.
All the game-day eats you need to crush the tailgate competition.
This impressive cake is rich with the flavor of real strawberries.
See how to make strawberry shortcake with airy buttermilk biscuits.
The rhubarb and strawberry dessert is sweet enough and goes great with ice cream.