Glazed Strawberry Cornbread Cake

Why You’ll Love Glazed Strawberry Cornbread Cake

If you’re looking for a delightful dessert that combines the sweetness of strawberries with the comforting texture of cornbread, then glazed strawberry cornbread cake is the perfect choice. This cake is not only delicious but also easy to make. It’s a wonderful treat for any occasion, whether it’s a family gathering, a picnic, or just a cozy night at home.

What You’ll Need for Glazed Strawberry Cornbread Cake

Complete Ingredients List

• 2 cups fresh strawberries, hulled and sliced
• 1 cup cornmeal
• 1 cup all-purpose flour
• 3/4 cup granulated sugar
• 2 teaspoons baking powder
• 2 large eggs
• 1 cup milk
• 1/2 cup unsalted butter, melted
• 1/4 cup honey (plus extra for drizzling)
• 1/2 teaspoon salt

Ingredient Substitutions & Alternatives

If you have dietary restrictions or preferences, here are some substitutions you can consider:

• For a gluten-free version, use a gluten-free all-purpose flour blend.
• Replace eggs with flaxseed meal mixed with water for a vegan option.
• Use almond milk or oat milk instead of regular milk for a dairy-free cake.
• For a lower sugar option, consider using a sugar substitute or reducing the amount of sugar in the recipe.

this recipe

How to Make Glazed Strawberry Cornbread Cake

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper for easy removal.

Step 2: Prepare the Strawberries

In a medium bowl, combine the sliced strawberries with 2 tablespoons of sugar. Let them sit for about 10 minutes to release their juices.

Step 3: Mix Dry Ingredients

In a large mixing bowl, whisk together the cornmeal, all-purpose flour, remaining sugar, baking powder, and salt until well combined.

Step 4: Combine Wet Ingredients

In another bowl, whisk together the eggs, milk, melted butter, and honey until smooth.

Step 5: Combine Mixtures

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Step 6: Fold in Strawberries

Gently fold the macerated strawberries into the batter, ensuring they are evenly distributed.

Step 7: Bake the Cake

Pour the batter into the prepared cake pan and smooth the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.

Step 8: Prepare the Honey Butter

While the cake is baking, make the honey butter by combining the softened butter, honey, and a pinch of salt in a small bowl. Mix until smooth and creamy. Set aside.

Step 9: Cool the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.

Step 10: Glaze the Cake

Once the cake is cool, prepare the strawberry glaze by using the juices released from the strawberries. Drizzle the glaze over the top of the cake, allowing it to pool in the crevices.

Step 11: Serve

Slice the cake and serve it warm or at room temperature, accompanied by the honey butter. Drizzle additional honey over the top for an extra touch of sweetness.

Serving Suggestions for Glazed Strawberry Cornbread Cake

How to Serve Glazed Strawberry Cornbread Cake

For the best experience, serve glazed strawberry cornbread cake warm or at room temperature. Slice it into wedges and plate it beautifully. You can dust the top with powdered sugar for an elegant touch or serve it with a dollop of whipped cream.

Perfect Pairings & Toppings

This cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. For a refreshing twist, consider serving it with a side of fresh mint or a drizzle of balsamic reduction. A cup of tea or coffee complements the flavors perfectly.

Storing & Preserving Glazed Strawberry Cornbread Cake

Best Storage Methods

To store glazed strawberry cornbread cake, place it in an airtight container at room temperature for up to 2 days. If you need to keep it longer, consider refrigerating it, but be aware that refrigeration may alter the texture slightly.

Reheating or Freezing Tips

If you have leftovers, you can reheat individual slices in the microwave for about 15-20 seconds. For longer storage, freeze the cake by wrapping it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Tips for Perfect Glazed Strawberry Cornbread Cake Every Time

Avoid These Common Mistakes

To ensure your glazed strawberry cornbread cake turns out perfectly, avoid overmixing the batter, as this can lead to a dense texture. Also, be sure to measure your ingredients accurately, especially the flour and cornmeal, to maintain the right balance.

Helpful Tricks for Success

For added flavor, consider adding a teaspoon of vanilla extract to the wet ingredients. Additionally, using room temperature eggs and milk can help create a smoother batter. If you want a more pronounced strawberry flavor, reserve some of the strawberry juices to drizzle over the top before serving.

Fun Variations of Glazed Strawberry Cornbread Cake

Flavor Variations or Recipe Twists

Get creative with your glazed strawberry cornbread cake by adding nuts like chopped pecans or walnuts for a crunchy texture. You can also incorporate spices such as cinnamon or nutmeg for a warm flavor profile. For a chocolate twist, fold in mini chocolate chips along with the strawberries.

Dietary-Friendly Adjustments

To make this cake vegan, substitute the eggs with flaxseed meal mixed with water and use plant-based milk and butter. For a gluten-free version, replace the all-purpose flour with a gluten-free flour blend. These adjustments allow everyone to enjoy this delicious dessert!

FAQs

What If My Glazed Strawberry Cornbread Cake Doesn’t Turn Out Right?

If your cake doesn’t rise or is too dense, it may be due to overmixing or expired baking powder. Always check the freshness of your ingredients and mix just until combined.

Can I Prepare This in Advance?

Yes, you can prepare the batter in advance and store it in the refrigerator for up to 24 hours before baking. Just be sure to bring it to room temperature before pouring it into the pan and baking.

What Ingredients Can I Swap?

You can swap out the all-purpose flour for a gluten-free blend, use almond milk instead of regular milk, or replace honey with maple syrup for a different flavor. Feel free to experiment with the ingredients to suit your dietary needs!

Print