How to Make Strawberry Cake

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A rich and tangy buttermilk cake with a tender crumb that  incorporates cornmeal for added sweetness and texture. It's strawberry  shortcake meets cornbread - with light, sweet whipped cream dolloped on top!

– All-purpose flour and cornmeal – Baking powder and baking soda – Unsalted butter – Granulated sugar & light brown sugar – Eggs – Buttermilk – Vanilla and almond extract – Strawberries & fresh lemon juice – Heavy cream – Powdered sugar

Ingredients Needed

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Step 1. Preheat oven to 350 F. Butter the bottom and sides of a 9-inch round cake pan with 2-inch sides, and dust with cornmeal, shaking out the excess. Step 2. In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

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Step 3. Using a stand mixer with the paddle attachment, beat butter and sugars until creamy. Stop once to scrape down sides of bowl, and continue to beat for an additional minute.

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Step 4. Add eggs one at a time, beating on medium speed after each addition. Step 5. In a small bowl, combine buttermilk, vanilla extract, and almond extract.

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Step 6. With mixer on low speed, add dry ingredients in three batches, alternating with buttermilk mixture. Mix just until incorporated, stopping at least once to scrape down sides of bowl. Spread batter evenly into prepared pan.

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Step 7. Bake until top is golden brown and firm to the touch, 35 to 40 minutes. Let cool in pan 15 minutes. Use a knife or offset spatula to loosen cake from pan by going around the edge of cake. Invert the cake onto a baking sheet, then re-invert onto a cooling rack. Cool to room temperature.

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Step 8. Toss hulled and sliced strawberries with lemon juice. Cover and chill in refrigerator. Go to my post to see the full instructions! 👇🏻

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MEET MARYANNE 👋

I create easy recipes that are mainly vegetarian and vegan. And I have a huge sweet tooth, so dessert is never far behind!  Sign up to get recipes delivered to your inbox! 

SERVE AND ENJOY!

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