Strawberry Buttermilk Cornmeal Cake

It has been very hot and humid here in Florida this month, and I do not spend much time baking in the heat of the Florida summer. It is usually fresh fruit or gelato if we want something for dessert. However, I baked several rustic cakes a few months ago that I decided I needed to share on the blog. This moist, tender, rustic cake was simple to prepare and was perfect served with fresh fruit.

I do not really enjoy baking, but I do seem to bake quite often anyway. When I do bake, I like to prepare quick and easy desserts and snacks such as muffins or rustic cakes like this one. In Florida, strawberry season is in February when I first made this cake. You could also use other fruit in this cake, such as cherries, raspberries, or even peaches. They would all be delicious in place of strawberries in this cake.

Buttermilk and yogurt create a very moist cake along with diced fruit, while the cornmeal adds a unique texture to the cake. This cake is served with a dollop of whipped cream and some fresh fruit for dessert. It can also be dusted with powdered sugar to enjoy a slice with a cup of coffee in the morning.

Buon Appetito!
Deborah Mele 

Strawberry Buttermilk Cornmeal Cake

Strawberry Buttermilk Cornmeal Cake

Yield: Serves 8
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes

A moist, tender cake made with fresh summer fruit.


  • 1/2 Cup Butter Melted and Slightly Cooled
  • 3/4 Cup Sugar
  • 1/4 Cup Plain Yogurt
  • 2 Large Eggs At Room Temperature
  • 1 Cup Buttermilk
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Plus 2 Tablespoons All-purpose Flour
  • 1/2 Cup Cornmeal
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Baking Powder
  • Pinch of Salt
  • 1 1/2 Cups Fresh Strawberries, Trimmed & Coarsely Chopped

Topping: (Optional)

  • Powdered Sugar
  • 1 Cup Sliced Strawberries
  • 1 Tablespoon Sugar
  • Whipped Cream


  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9-inch cake pan.
  3. In a large bowl, whisk together the butter, sugar, yogurt, eggs, buttermilk, and vanilla until smooth.
  4. In another bowl, stir together the cup of flour, cornmeal, baking soda and powder, and salt until mixed.
  5. Add flour mixture to the wet mixture, stirring with a wooden spoon just until combined.
  6. Toss the berries with the remaining 2 tablespoons of flour, then gently stir into the batter.
  7. Spoon batter into the prepared pan, then bake for about 45 minutes, or until a cake tester or toothpick comes out cleanly when inserted into the center.
  8. Cool completely before serving.
  9. Dust with Powdered sugar.
  10. In a small bowl, toss the berries with the sugar for the topping.
  11. Serve a slice of cake with a dollop of whipped cream and berries.
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 14gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 79mgSodium: 411mgCarbohydrates: 49gFiber: 2gSugar: 40gProtein: 4g

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