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+ servings
Strawberry Cornmeal Cake
Prep Time
15 mins
Cook Time
1 hr
A rustic strawberry cornmeal cake with fresh strawberries, cornmeal, and flecks of polenta.
Recipe Type: Dessert
Cuisine: American
Keyword: strawberry cornmeal cake
Makes: 8 servings
Author: Elizabeth Stark
  • 1 cup hulled, quartered or halved strawberries
  • 1 cup plus 2 tablespoon all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 cup polenta (or use all cornmeal)
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 6 tablespoons unsalted butter, room temperature
  • 2/3 cup cane sugar plus two tablespoons, divided
  • Zest of 1 lemon
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk, room temperature
  1. Preheat the oven to 350 degrees. Liberally butter and flour a 9-inch spring form or cake pan.
  2. In a small bowl combine flour, cornmeal, baking powder, baking soda, and salt.
  3. Using either a paddle attachment for a stand mixer, or a regular beater, cream butter until pale and fluffy, about 3 minutes. Add 2/3 cup sugar and lemon zest, and beat 3 minutes more, scraping down sides as needed. With mixer on low, add eggs one at a time. Add vanilla. Mix half in the flour mixture, all of the buttermilk, and the remaining flour. Mix just until combined. Spoon batter into prepared cake pan. Arrange strawberries on the top of the cake. Sprinkle with remaining two tablespoons of sugar.
  4. Bake 55 - 65 minutes, or until a toothpick inserted in the center comes out with just a few crumbs attached. If cake isn't quite ready, continue baking at three minute intervals, checking with a toothpick each time – it's important not to over bake the cake.
  5. Cool 15 minutes on a wire rack. Then release cake from the spring form pan or carefully flip onto a wire rack and then quickly flip back up so strawberries are facing up. Cool an hour or more before slicing and serving.
  6. Cake will keep wrapped in the counter for 2 days.