Strawberry Cornmeal Skillet Cake

With crispy, golden brown, buttery edges and a fluffy interior studded with jammy strawberries, this Strawberry Cornmeal Cake is like a sweeter version of cornbread! Baking it in a cast iron skillet coated with lots of butter makes the edges extra delicious while keeping the interior fluffy and moist. This is such an easy dessert (or even breakfast cake!) for summer that comes together in just a few simple steps.

This post is sponsored by Staub. All opinions are our own.

Cornbread, but make it a cake!

When we were originally developing this recipe, we were planning on either going with a simple vanilla cake batter or a more biscuit-like base. But the vanilla cake sounded a bit boring, and we already shared a sheet pan strawberry shortcake last year, so our next thought was a more rustic cornmeal cake.

The first test was super light and fluffy, but all of the strawberries sank to the bottom, so we decided to remove an egg and make the batter a little thicker. That solved our strawberry problem, and honestly, the consistency was still perfect!

It's light and fluffy inside (like the best cornbread always is), but the edges get nice and golden brown, thanks to lots of butter coating the pan. The end result is absolutely fantastic. A little more rustic than a standard cake (and a little less sweet) for a unique but super easy summer dessert!

This recipe would work equally well with another berry. I want to try it with blueberries next!

It's extra delicious topped with more macerated strawberries and a little powdered sugar. Or, if you want, add a scoop of vanilla ice cream or a dollop of whipped cream. You can even save a slice for breakfast!

Key Ingredients & Equipment Needed for Strawberry Cornmeal Cake

• Cast iron skillet: This is essential for those crispy, golden brown edges! We always use our Staub enameled cast iron. Unlike regular cast iron, the enameled coating doesn't need to be seasoned and you can clean it with soap and water! It's SO much easier to maintain, super high quality (these pans will last you a lifetime!), and not to mention they're absolutely gorgeous. We used the 11" deep skillet for this recipe.
• Cornmeal: This is an essential ingredient. We use yellow cornmeal, which has a stronger corn flavor than white cornmeal and gives this cake its signature color and texture. Make sure to use fine cornmeal, not coarse, which would be too gritty in this recipe.
• Sour cream: This makes the cake extra moist. You can also sub with full fat plain greek yogurt.
• Butter and eggs: Make sure these are both at room temperature so the batter comes together correctly.
• Strawberries: We do not recommend frozen strawberries in this recipe, as they will have too much moisture and may alter the consistency/bake time.

How to Bake Strawberry Cornmeal Cake

1. Preheat the oven to 350˚F and grease an 11" cast iron skillet generously with butter (make sure to get the sides as well). 
2. In a medium bowl, whisk together the flour, cornmeal, salt, baking soda and baking powder.

1. In a separate large bowl, cream the butter, sugar and lemon zest with an electric mixer until light and fluffy, about 2 minutes. Add in the eggs one at a time, mixing thoroughly between each addition. 
2. Add in the sour cream, lemon juice and vanilla and mix until incorporated. 
3. Add the dry ingredients in two batches, stirring with a spatula just until no flour streaks remain (don't overmix). 

1. Pour the batter into the skillet and smooth into an even layer. Top with sliced strawberries and sprinkle with coarse sugar.
2. Bake for 42-45 minutes, until the edges are golden brown and a toothpick inserted into the center comes out clean. Allow the cake to cool for 20 minutes before slicing. 

Top Tips from the CK Test Kitchen!

• Cut the strawberries thinly. If the pieces are too big, they'll all sink to the bottom of the cake. You will still have some sinkage, but that's totally fine!
• Don't skimp on the butter: Greasing the skillet with butter not only keeps the cake from sticking, but it also provides lots of flavor and gives you super crisp, delicious edges. Use as much as your heart desires!
• Serving: I like to top my cake with more macerated strawberries. Once the cake comes out of the oven, I toss another 1 cup of sliced strawberries with 1 tablespoon sugar and juice from half of a small lemon. Let the strawberries sit while the cake cools, then spoon over the cake just before slicing, or spoon over each individual slice. You can also dust some powdered sugar on top, or enjoy with vanilla ice cream or whipped cream. 

More Summer Dessert Recipes You'll Love

We can't wait for you to bake this easy strawberry cake in your own home! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @crowded_kitchen on Instagram. We can't wait to see what you're cooking!

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