Best Cornmeal Strawberry Cake Recipes

CORNMEAL STRAWBERRY CAKE

Steps:

• 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.
• 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.
• 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.

STRAWBERRY-ALMOND CORNMEAL CAKE

Steps:

• Strawberry crumble:
• Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain.
• Cake and assembly:
• Preheat oven to 350°F. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients.
• Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80-90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving.
• Do ahead
• Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.

STRAWBERRY CORNMEAL POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess.
• In a medium bowl, whisk together cornmeal, flour, baking powder, and salt; set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 cup of sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time until just incorporated. Add the vanilla and yogurt; beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Fold in strawberries.
• Scrape batter into prepared pan and smooth surface with a spatula. Slice a few strawberries into ¼-inch-thick slices. Place strawberry slices straight down the center of the loaf. Sprinkle loaf with remaining 2 teaspoons of granulated sugar.
• Bake in preheated oven 55-60 minutes until golden brown or toothpick inserted into the middle comes out clean. Cool bread in pan on wire rack 15 minutes, then remove loaf from pan and cool completely on wire rack.

STRAWBERRY-ALMOND CORNMEAL CAKE

Steps:

• Strawberry Crumble Pulse almonds in a food processor until about the size of grains of rice. Add strawberries and pulse to a coarse powder. Add flour, sugar, and salt and pulse just to blend. Add butter and process until no dry spots remain. Cake and Assembly Preheat oven to 350°. Coat pan with nonstick spray. Whisk flour, cornmeal, baking powder, and salt in a medium bowl. Using an electric mixer on medium speed, break up almond paste in a large bowl until crumbly. Add sugar and butter and mix until blended, about 2 minutes. Add eggs one at a time, mixing well to incorporate after each addition. Increase speed to medium-high and beat until mixture is light and fluffy, about 3 minutes. Reduce speed to low and mix in dry ingredients. Scrape batter into pan; scatter strawberries over top, followed by clumps of crumble. Bake cake until top is golden brown and a tester inserted into the center comes out clean, 80–90 minutes. Let cool in pan before unmolding. Dust with powdered sugar just before serving. Do Ahead: Cake can be baked 2 days ahead. Store tightly wrapped at room temperature.