Imagine a dessert that combines the rustic charm of Southern baking with the fresh, vibrant flavors of summer strawberries. This Strawberry Cornmeal Cake is not just another cake - it's a culinary experience that will transport your taste buds to a sunny countryside kitchen. With its perfect balance of tender cornmeal crumb, juicy strawberries, and a decadent buttermilk glaze, this recipe is about to become your new obsession. Get ready to impress your friends and family with a dessert that looks gourmet but is surprisingly simple to make!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 cup buttermilk
- 1 cup chopped strawberries
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line with parchment paper.
- In a medium bowl, whisk together cornmeal, all-purpose flour, baking powder, and salt until well combined.
- In a large mixing bowl, cream the softened butter and sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time to the butter mixture, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with buttermilk. Mix on low speed until just combined. Do not overmix.
- Gently fold in the chopped strawberries, being careful not to crush them completely.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the buttermilk glaze, whisk together powdered sugar and milk until smooth and slightly runny.
- Once the cake is completely cool, drizzle the buttermilk glaze over the top, allowing it to naturally cascade down the sides.
- Let the glaze set for 10-15 minutes before slicing and serving.
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until the ingredients are combined to keep the cake tender and light.
- Choose ripe, fresh strawberries: The quality of your fruit will directly impact the cake's flavor. Look for bright red, fragrant berries.
- Prevent strawberries from sinking: Lightly coat chopped strawberries in a bit of flour before folding into the batter to help them stay evenly distributed.
- Check for doneness carefully: Use the toothpick test, but remove the cake when just a few moist crumbs stick to the toothpick to avoid drying out.
- Let the cake cool completely before glazing: This ensures a clean, smooth glaze that sets perfectly.
- For extra flavor, consider adding a touch of vanilla extract or lemon zest to the batter for more depth.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 85mg
