Corn Cake with Strawberries

This easy, one-bowl snacking corn cake features a soft and moist cornmeal cake base topped with a tangy whipped Greek yogurt frosting and fresh fruit. Light and fresh for summer and simple enough to throw together in less than an hour for a party or weeknight dessert!

This corn cake is the perfect simple, summery dessert recipe! Make it for a weeknight dessert, weekend brunch treat, or bring it to a party. In the summer, I’m always trying to eat cornbread in any form and this cake is like a soft and cakey cornbread with a light yet moist crumb.

My favorite recipe discovery this summer has been whipped Greek yogurt–it feels a little more substantial (and has more protein!) than a plain whipped cream and it works beautifully as a simple topping to pair with summer fruit. Try this with fresh chopped peaches, pitted cherries, blackberries, blueberries, kiwis or any other fruit you can think of!

How I developed this recipe

Although I absolutely LOVE this corn layer cake, it’s admittedly a bit labor-intensive. My goal with this cake was to create a similarly tender and delicious corn cake base that uses just one bowl.

In order to do this, I essentially cut the recipe in half but removed the butter so all you have to do is stir in the oil, no mixer required. Because this is meant to be more of a snacking cake, I swapped the sour cream for its slightly lower fat but higher-protein counterpart, Greek yogurt (especially because it’s going in the frosting as well). I also increased the flour slightly to help keep its structure.

I then tested this formulation with masa harina and corn flour along with cornmeal. Ultimately, the masa harina and corn flour versions had a finer, cakier texture, but they were a bit drier (a similar finding as with my cornbread pancakes) as they absorb more liquid. (You could still use either masa harina or corn flour in place of the cornmeal, but I would add an extra 2-3 tbsp of milk or yogurt). I landed on cornmeal as my preferred corn ingredient!

For the whipped Greek yogurt frosting, I found that whipping the heavy cream to stiff peaks first helps with a more stable consistency. Whip in the Greek yogurt at the end just until combined, and you’ll have a delightfully creamy frosting that can either be served immediately or chilled for a firmer consistency.

Ingredients

Here are some of the key ingredients that you’ll need to make this corn cake:

• Cornmeal: I tried both a medium grind and fine cornmeal when testing this cake. A fine grind will yield a finer, cakier crumb while a medium grind will give you slightly more grit to the texture. If you happen to have masa harina or corn flour on hand, you can sub those in for the cornmeal–though I would recommend adding an extra 2-3 tbsp of milk or yogurt since both of these ingredients will absorb more moisture than cornmeal.
• Greek yogurt: We’re using plain, full-fat Greek yogurt both in the cake and frosting. You can use reduced-fat Greek yogurt in a pinch, but the flavor and texture of the cake will be best with full-fat. Don’t substitute regular yogurt as the frosting really relies on the thick texture of true Greek yogurt–some of my favorite brands are Fage, Chobani, or Trader Joe’s full-fat Greek yogurt.
• Neutral oil: You can use any oil like avocado, refined coconut, grapeseed or even olive oil if you don’t mind the flavor.
• Milk: Whole milk or milk of your choice (any non-dairy milk will also work) can be used here. This liquid is mainly serving to thin out the yogurt, so you can even use water if you don’t have milk on hand.
• Fresh fruit: The recipe is written to use macerated strawberries, but you can also swap in any type of berry or skip the macerating altogether. Chopped fresh stone fruit like peaches, plums or apricots would also be amazing.
• Balsamic vinegar: This is an optional addition to the macerated strawberries. I like the way the acid balances the sweetness of the berries and adds a little extra depth, but you can omit it if you like!

How to make this corn cake

The corn cake itself is easy to make in one bowl and bakes up in just over half an hour. While it bakes, you can macerate the strawberries and whip the frosting to have the entire cake ready in around an hour.

Make sure the cake is fully cooled before you top it as the whipped Greek yogurt will quickly melt in the presence of any heat (just like a whipped cream).

Storage and make ahead

To prepare the corn cake ahead of time:

• Corn cake: This can be baked up to a week in advance and stored in the freezer, wrapped well. Defrost for 2-4 hours in the fridge or at room temperature before serving. You can also store it overnight in the fridge if you bake it the day before, wrapped well.
• Frosting: You can frost the cake and keep it covered in the fridge up to a day ahead of time. The frosting will set nicely once chilled (though the cake will be cold; I prefer the cake at room temperature). If the entire cake has been chilled, I recommend setting out the cake for 15-20 minutes before you plan to serve it. Top with macerated fruit right before serving.
• Strawberries: I recommend macerating the strawberries the day you plan to serve the cake (up to 6 hours beforehand). If you macerate the strawberries for too long (like a day ahead), they will start to break down and become mushy. You can top the frosted cake with fruit right before serving.

Any leftovers can be stored in well-sealed container the fridge for up to 3 days (though it’s best eaten the day of, when the fruit is freshest!).