How To Make  Strawberry Cornbread Cake

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This strawberry cornbread cake is 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!

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For the cake – All-purpose flour – Yellow cornmeal – Baking powder & soda – Salt – Unsalted butter – Granulated sugar & light brown sugar – Eggs – Buttermilk – Vanilla extract & almond extract

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For the strawberries – Strawberries – Lemon juice For the whipped cream – Heavy cream – Powdered sugar – Vanilla extract

Ingredients Needed

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Prep pan: 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. Mix cake batter: In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt.

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Alternate adding dry and wet ingredients: In a small  bowl, combine buttermilk, vanilla extract, and almond extract. 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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Bake: 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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Make whipped cream: Using a stand mixer with the whisk  attachment, add heavy cream, powdered sugar, and vanilla extract to  bowl. Whip at high speed for several minutes, until soft peaks are  formed. Cover and chill in refrigerator.

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Assemble cake: Once cake is completely cooled,  transfer to serving platter. Add whipped cream to cake and spread  evenly. Add strawberries in a pretty arrangement. Leftover cake can be placed in an airtight container and stored in refrigerator for up to 4 days.

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SERVE  AND  ENJOY!

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