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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
This tasty strawberry cornbread cake is terrifically tasty for either breakfast or dessert; it’s sweetened with maple and naturally gluten-free.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
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
yummy,have frozen strawberries from last summer,how good!
I absolutely loved this – it’s wonderfully moist and crumbly at the same time. I didn’t have fresh strawberries on hand, so I whipped up a compote with some frozen ones and served the warm, jammy strawberries over the freshly baked cake. Your suggestion for heating it up worked wonders; I had a slice for breakfast the next morning and it was just sweet enough without being indulgent. Thanks for such a lovely recipe!
it looks yummy!
This looks like a wonderful cake…perfect for the season! Could I make this the day before serving?
Hi Kathleen – thank you! I would recommend making this the day of serving if you can, since it is so good freshly baked! However, if you want to make it in advance, I think you could; you could store it in a sealed container the refrigerator, and then I would heat for just a few quick minutes in the oven prior to serving to freshen it up!
This looks so delicious! If I decided to do anything with this week’s strawberries outside of eating them plain, this is at the top of the list.