Cornmeal Strawberry Cake Recipe -
Cornmeal Strawberry Cake Recipe

Cornmeal Strawberry Cake

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"A sweet and moist cake. Blueberries can be used instead of strawberries."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round cake pan. Sift together the cornmeal, flour, salt and baking powder, set aside.
  2. In a medium bowl, cream together the butter and sugar. Beat in the eggs, one at a time, then stir in the vanilla. Add the dry ingredients alternately with the yogurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared pan.
  3. Bake for 45 to 50 minutes in the preheated oven, until a toothpick or knife inserted, comes out clean. Cool cake in the pan on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.
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Reviews More Reviews

Most Helpful Positive Review
Jun 26, 2006

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!

Most Helpful Critical Review
Dec 04, 2003

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.

May 10, 2010

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.

Mar 02, 2006

I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.

Apr 08, 2010

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!

Jun 23, 2010

Thanks for the tip Jen about this cake being a good gluten free cake recipe.........I will definitely try it.

Apr 13, 2009

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.

Jul 02, 2010

Loved it! A moist cake that isn't sticky sweet. It was a nice change.


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  • Calories
  • 293 kcal
  • 15%
  • Carbohydrates
  • 38.6 g
  • 12%
  • Cholesterol
  • 93 mg
  • 31%
  • Fat
  • 13.9 g
  • 21%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.7 g
  • 9%
  • Sodium
  • 175 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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