Corn Cake with Strawberries
This easy one-bowl corn cake is like a moist and soft cornbread topped with a tangy, lightly sweet Greek yogurt frosting and juicy strawberries. The perfect easy summer dessert!
Servings: 8 people
Ingredients
Corn cake
- 3/4 cup granulated sugar
- 7 tbsp neutral oil
- 6 tbsp Greek yogurt
- 6 tbsp milk or water
- 1 large egg
- 1.5 tsp vanilla extract
- 6 tbsp cornmeal
- 1.5 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup all-purpose flour
Macerated strawberries
- 16 oz strawberries, hulled and quartered
- 2.5 tbsp granulated sugar
- 1/2 tsp balsamic vinegar, optional
Greek yogurt frosting
- 6 oz heavy cream
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- pinch kosher salt
- 8 oz plain Greek yogurt
Instructions
Corn cake
- Preheat oven to 350 F and grease an 8 or 9" round pan. Line the bottom with a round of parchment paper to prevent sticking.
- In a large bowl, whisk together 3/4 cup granulated sugar, 7 tbsp neutral oil, 6 tbsp Greek yogurt, 6 tbsp milk or water, 1 large egg,1.5 tsp vanilla extract until smooth.
- Sprinkle over 6 tbsp cornmeal, 1.5 tsp baking powder and 1/4 tsp kosher salt and whisk to combine. Finally, fold in 1 cup all-purpose flour until you have a smooth batter.
- Pour batter into prepared pan and bake for 32-36 minutes, or until the edges are golden and the center springs back under your finger.
Macerate the strawberries
- While the cake bakes, toss together 16 oz strawberries, hulled and quartered, 2.5 tbsp granulated sugar and 1/2 tsp balsamic vinegar, optional in a medium bowl. Refrigerate for at least 30 minutes but no longer than 6 hours (strawberries will begin to break down and get soggy).
Greek yogurt frosting
- In the bowl of a stand mixer or regular bowl, combine the 6 oz heavy cream, 2 tbsp granulated sugar, 1 tsp vanilla extract and pinch kosher salt. Using a a mixer fitted with the whisk attachment or an electric beater, whip everything to soft peaks. Add 8 oz plain Greek yogurt and beat again until just combined. Use immediately or refrigerate for a few hours until ready to use.
Assemble
- Place the cooled cake on a serving plate (level the cake if desired). Top with the Greek yogurt frosting, then mound the macerated strawberries on top. Serve immediately or refrigerate for up to 3-4 hours before serving.