This strawberry cornbread cake is terrifically tasty for either breakfast or dessert; it’s sweetened with maple and naturally gluten-free.
After months of preparing life and work for a nearly two week vacation, we successfully journeyed to Greece and Italy and back, and the time couldn’t have been sweeter. We fell in love with Greece, renewed our love for Italy, ate fabulous food, walked until we dropped, and spent time with dear friends and family. We’re working through processing our photos, which we’ll share once they’re are available, along with some of the Mediterranean food we’re now experimenting with. One of the first things we made when we got back? This strawberry cornbread cake. Keep reading for the recipe!
Related: Healthy Banana Bread | Raspberry Braided Bread
Making this strawberry cornbread cake
Despite the reality check of suddenly being at our office desks instead of hiking the Mediterranean coast, it actually feels good to be back: to connect with friends again, sleep in our own beds, and be able to cook for ourselves. Today, we had a kitchen-full of friends to help us cook and stand in as hand models. It’s such a joy to spend time with these people, who make Indianapolis rival the best places in the world.
Strawberries are ripe at our farmer’s market now that we’re home, and we’ve created this strawberry cornbread cake to share with you! It’s an adaptation of this rhubarb cornbread from Edible Perspective. We’ve had it several times and it’s become a standout favorite: a dessert that tastes just as good as it is nourishing. This cornbread cake is naturally gluten free, made of cornmeal, oat flour and almond meal. It’s also sweetened only with maple syrup, and it has fresh orange juice to give it some zest. It’s a truly satisfying way to end a summery meal.
How to serve this strawberry cornbread cake? Top with some sliced raw strawberries and sweetened whipped cream or coconut whipped cream for a lovely topping. Or, you could serve it as a breakfast with a simple drizzle of maple syrup!
Looking for strawberry recipes?
Outside of this strawberry cornbread cake, here are a few of our other favorite strawberry recipes:
- Strawberry Salad with Balsamic Vinaigrette
- Chocolate Strawberry Shortcakes
- All-Natural Strawberry Yogurt Pie
- Strawberry Crepe Recipe
- Strawberry Rhubarb Muffins
- Basil & Strawberry Popsicles
- Classic Strawberry Shortcake
- Strawberry Rhubarb Muffins
- Strawberry Margarita
Looking for more fruit desserts?
And, a few favorite fruit desserts on A Couple Cooks:
- Easy Bananas Foster Recipe
- Chocolate Banana Bread
- Granola Instant Pot Apple Crisp
- Orange & Fennel Upside Down Cornmeal Cake
Strawberry Cornbread Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
Description
This tasty strawberry cornbread cake is terrifically tasty for either breakfast or dessert; it’s sweetened with maple and naturally gluten-free.
Ingredients
- ½ cup old fashioned oats or oat flour
- 6 tablespoons almonds or almond meal
- ¾ cup cornmeal
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 2 eggs
- ⅓ cup milk (unsweetened almond milk for dairy-free)
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 orange
- 2 ½ tablespoons butter, divided (coconut oil for dairy-free)
- 1 cup strawberries
Instructions
- Preheat oven to 350°F.
- To make the oat flour and almond meal, place the oats in the bowl of a food processor and blend until very fine. Remove the oat flour, then place the almonds in the bowl of a food processor and blend until very fine.
- In a large bowl, stir together the oat flour and almond meal along with the cornmeal, baking powder, and kosher salt.
- In a medium bowl, whisk together the eggs. Then whisk in the milk, maple syrup, vanilla extract, ½ tablespoon orange zest, and ⅓ cup fresh squeezed orange juice. Melt 2 tablespoons butter.
- Pour the wet ingredients into the dry ingredients, pouring in the melted butter last. Stir with a large spoon until just combined (avoid over-stirring). Let the batter sit for 5 minutes to thicken.
- Meanwhile, wash and slice 1 cup strawberries.
- In a 10-inch skillet, melt the remaining ½ tablespoon butter and use a pastry brush to brush it evenly over the entire pan and sides, then remove from the heat. Pour the batter into the pan and it spread evenly. Then place strawberry slices on top.
- Place in the oven and bake for about 30 minutes, until a toothpick comes out fairly clean (the center should spring back when lightly touched and the edges will be golden brown).
- Let cool for 10 minutes, then slice with a knife. Serve plain, with homemade whipped cream, coconut cream, sliced strawberries, or a drizzle of syrup.
Notes
Inspired by Edible Perspective
- Category: Breakfast
- Method: Baked
- Cuisine: American
Keywords: Cornbread Cake, Strawberry Cornbread Cake, Breakfast Recipes, Dessert Recipes, Healthy Dessert Recipes
Oh wow, this sounds delicious! I love the rusticity of this dessert – so gorgeous! Can’t wait to see what Mediterranean dishes you have to share!
Thanks! Let us know if you try it!
You guys are amazing, love this!!!
Hey guys!!!
So happy to read about your excitement in the kitchen! I can’t wait to see the pictures, hear stories, and see what kind of inspiration you got for mediterranean dishes. I am especially curious about Greece…
Unfortunately I’m not a fan of anything corn, but this cake makes me really curious :)
I’m not sure how one can dislike all corn items… but you should start with this one ;)
Welcome home! I wish I could say that I was finding the return to reality as easy as you are. I clearly need this cake in my life ;)
Clearly! Plus, it’s Monday, so only a few more days until the weekend!
I love the way the strawberries are arranged on top! This cake is so pretty :)
Thanks! We actually had a friend help with the strawberry styling — didn’t it turn out perfect?
Transitioning back to normal life from vacation always involves mixed emotions, doesn’t it?! I love the almond, oat, and cornmeal combination here. Seems like it could double as a breakfast cake too!
So glad to hear you had an amazing vacation! Cannot wait to see some photos of your adventures! We are three weeks away from our trip to Europe. I’m soooo excited!!! I will have to try this cornbread cake. I’m a sucker for cornbread. Really beautiful photos :)
LOVE this, in fact I kind of want to make it right now!
This looks incredibly delicious! And welcome back :)
Your vacation photos were SO incredible! I had a mini-vacay yesterday at my desk looking through them :) So glad that you had a good time (and even gladder I think that you’re enjoying being back! That part can be so hard!) And this cornbread cake sounds SO. GOOD. I always love a good cornbread but love it best when it has a healthy dose of sweetness. Maple syrup and strawberries sound incredible with it. Thanks so much for sharing! :)