Strawberry Cornmeal Cake

Servings 16 slices


  • 1/2 cup softened butter
  • 1/2 cup sugar
  • 1 tsp. vanilla extract
  • 2 eggs
  • 1/4 cup sour cream
  • 1 cup flour
  • 1/2 tsp. salt
  • 1/4 cup yellow cornmeal
  • 1 1/4 tsp. baking powder
  • 5-6 large strawberries, hulled and sliced thick
  • 2 tbs. coarse sugar
  • 1 cup sweetened whipped cream or ice cream (optional)


  1. Preheat the oven to 350 degrees, and generously grease an 8x8 inch cake pan. Line with parchment paper, leaving an overhang to help remove the cake after it bakes. Set aside. 

  2. In a large bowl, beat together the butter and sugar until fluffy. Beat in the vanilla extract, eggs, and sour cream until smooth. 

  3. Add in the flour, salt, cornmeal, and baking powder. Beat until completely combined. The batter will be fairly thick. Spread evenly in the prepared baking pan. Lay the thick slices of strawberries in rows on the cake, 4 in each row and column. 

  4. Sprinkle the coarse sugar evenly over the top. Bake for 30-35 minutes, or until a cake tester comes out clean and the top has become lightly brown. Cool completely in the pan, and slice into 16 pieces. Top with whipped cream or ice cream as desired to serve. Enjoy!