Strawberry Cornmeal Cake Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Strawberry cornmeal cake features a moist, pleasantly coarse cornmeal crumb with bright tartness from strawberries and rhubarb, topped with whipped cream. A delicious blend of southern and modern flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 3/4 cup unsalted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 large eggs (room temperature)
- 1 cup all-purpose flour (sifted)
- 1/2 cup yellow cornmeal
- 1/2 tsp salt
- 1/3 cup buttermilk
- 3 tbsp plain goat cheese
- 2 tsp vanilla paste
- 1 1/2 cups fresh strawberries (halved)
- 1/2 cup fresh rhubarb (optional) (halved)
- 2 tbsp turbinado sugar
- 1 cup heavy whipping cream
- 1 tsp vanilla bean paste
- 1 tbsp confectioner's sugar
- 3 fresh rosemary sprigs (up to 4)
At a glance
PER SERVING · TIME 85M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 55m
- Sodium
- 219mg
- Total sugar
- 44g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 147mg
- Calcium
- 61mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 219MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.