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–+ servings
A cornmeal cake topped with a Greek yogurt frosting and cut strawberries.
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5 from 1 vote

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!
Prep Time25 minutes
Cook Time35 minutes
Course: Dessert
Servings: 8 people
Author: Erika Kwee

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.