Strawberry Corn Cake
A delightful strawberry corn cake with a tender texture and sweet, fruity flavor, perfect for dessert or a special treat that appeals to all ages.
Ingredients
Instructions
- In a saucepan, combine the milk and sugar and heat until just boiling.
- Gradually sprinkle the cornmeal into the mixture, stirring constantly until thickened.
- Remove from heat and allow to cool slightly.
- Stir in the egg and vanilla extract.
- Gently fold in the sliced strawberries and pour the batter into a baking dish.
- Bake at 375°F (190°C) for 40 minutes or until the top is brown and the cake is firm.
- Remove from oven and let cool before serving.
Tips & Substitutions
For a richer flavor, consider using whole milk instead of skim. If you're out of cornmeal, finely ground polenta can be a great substitute. Be careful not to overmix once you add the strawberries to maintain their shape. For a delightful twist, add a pinch of cinnamon or nutmeg to the batter for added warmth, similar to what's done in Carrot Banana Bread(1 Loaf).
Serving Suggestions
This Strawberry Corn Cake is delicious served warm or at room temperature. Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It also makes a great breakfast option alongside Healthy Blueberry Pancakes, or enjoy it with a cup of tea for a cozy afternoon treat.
Storage & Reheating
To store leftovers, cover the cake with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm individual slices in the microwave for about 15-20 seconds, or place them in a preheated oven at 350°F (175°C) for 10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Strawberry Corn Cake contains roughly 496 calories, with 6g protein, 101g carbohydrates, and 7g fat. It is a good source of calcium (19% of the Daily Value), iron (16% of the Daily Value), and protein (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the batter. Frozen berries may also be softer, so fold them in gently to prevent them from breaking apart too much.
Is there a gluten-free option for this recipe?
To make this recipe gluten-free, substitute the cornmeal with a gluten-free cornmeal blend or almond flour. Ensure that all other ingredients are gluten-free as well, and adjust the baking time if necessary.
Can I add other fruits to the cake?
Absolutely! You can mix in other fruits like blueberries or raspberries for a different flavor profile. Just keep the total fruit quantity similar to maintain the cake's texture. This cake is versatile and can be adapted to your favorite fruits.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).