Strawberry Cornbread Cake

This strawberry cornbread cake is terrifically tasty for either breakfast or dessert; it’s sweetened with maple and naturally gluten-free.

Strawberry Cornbread Cake

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

Strawberry cornbread cake
Cornbread cake in skillet

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!

Strawberry recipes
Whipped cream on cake

Looking for strawberry recipes?

Outside of this strawberry cornbread cake, here are a few of our other favorite strawberry recipes:

Strawberry cornbread cake

Looking for more fruit desserts?

And, a few favorite fruit desserts on A Couple Cooks:

Print

Strawberry Cornbread Cake


1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)

  • Author: a Couple Cooks
  • 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.


Scale

Ingredients

  • 1/2 cup old fashioned oats or oat flour
  • 6 tablespoons almonds or almond meal
  • 3/4 cup cornmeal
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 2 eggs
  • 1/3 cup milk (unsweetened almond milk for dairy-free)
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1 orange
  • 2 1/2 tablespoons butter, divided (coconut oil for dairy-free)
  • 1 cup strawberries

Instructions

  1. Preheat oven to 350°F.
  2. 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.
  3. In a large bowl, stir together the oat flour and almond meal along with the cornmeal, baking powder, and kosher salt.
  4. 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.
  5. 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.
  6. Meanwhile, wash and slice 1 cup strawberries.
  7. In a 10-inch skillet, melt the remaining 1/2 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.
  8. 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).
  9. 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

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

19 Comments

  • Reply
    CakePants
    June 8, 2014 at 10:38 pm

    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!

    • Reply
      Alex
      June 9, 2014 at 9:03 am

      Thanks! Let us know if you try it!

  • Reply
    Matt Robinson
    June 9, 2014 at 1:25 am

    You guys are amazing, love this!!!

  • Reply
    Valentina @Hortus
    June 9, 2014 at 3:40 am

    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 :)

    • Reply
      Alex
      June 9, 2014 at 9:03 am

      I’m not sure how one can dislike all corn items… but you should start with this one ;)

  • Reply
    Kathryn
    June 9, 2014 at 4:27 am

    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 ;)

    • Reply
      Alex
      June 9, 2014 at 9:04 am

      Clearly! Plus, it’s Monday, so only a few more days until the weekend!

  • Reply
    Katrina @ Warm Vanilla Sugar
    June 9, 2014 at 6:19 am

    I love the way the strawberries are arranged on top! This cake is so pretty :)

    • Reply
      Alex
      June 9, 2014 at 9:05 am

      Thanks! We actually had a friend help with the strawberry styling — didn’t it turn out perfect?

  • Reply
    Katie @ Whole Nourishment
    June 9, 2014 at 10:01 pm

    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!

  • Reply
    Courtney @ The Fig Tree
    June 9, 2014 at 10:46 pm

    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 :)

  • Reply
    Grace
    June 10, 2014 at 12:53 am

    LOVE this, in fact I kind of want to make it right now!

  • Reply
    kristie @ birchandwild.com
    June 11, 2014 at 12:04 am

    This looks incredibly delicious! And welcome back :)

  • Reply
    cynthia
    June 13, 2014 at 2:04 pm

    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! :)

  • Reply
    Allyn
    June 13, 2014 at 4:12 pm

    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.

  • Reply
    Kathleen
    June 15, 2014 at 1:29 pm

    This looks like a wonderful cake…perfect for the season! Could I make this the day before serving?

    • Reply
      Sonja
      June 15, 2014 at 5:48 pm

      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!

  • Reply
    dina
    June 17, 2014 at 7:48 pm

    it looks yummy!

  • Reply
    Roshni
    May 13, 2017 at 7:15 pm

    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!

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