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Overhead view of strawberry cornmeal cake in a cast iron skillet topped with more strawberries.

Strawberry Cornmeal Skillet Cake

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  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x
  • Diet: Vegetarian

Description

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. 

Ingredients

Units Scale
  • 1 1/2 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/2 tsp salt
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 3/4 cup unsalted butter, softened, plus more for greasing the skillet
  • 1 1/2 cups granulated sugar
  • Zest of one lemon
  • 1 tablespoon lemon juice
  • 2 large eggs (room temperature)
  • 1/3 cup sour cream
  • 2 tsp vanilla extract
  • 2 cups fresh strawberries, sliced thinly
  • 2 tablespoons coarse (turbinado) sugar, for topping
  • Optional: more fresh strawberries for topping

Instructions

  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.
  3. 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. 
  4. Add in the sour cream, lemon juice and vanilla and mix until incorporated. 
  5. Add the dry ingredients in two batches, stirring with a spatula just until no flour streaks remain (don't overmix). 
  6. Pour the batter into the skillet and smooth into an even layer. Top with sliced strawberries and sprinkle with coarse sugar.
  7. 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. 
  8. Optional: I like to top mine with more macerated strawberries. Once the cake comes out of the oven, I toss another 1 cup of sliced strawberries with 1 tbsp 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. 

Notes

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.

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!

You can store this strawberry cornmeal cake at room temperature for up to 2 days, or in the refrigerator for up to 5 days. 

  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 384
  • Sugar: 34.5 g
  • Sodium: 327 mg
  • Fat: 16.2 g
  • Carbohydrates: 55.8 g
  • Fiber: 1.7 g
  • Protein: 4.7 g

Find it online: https://www.crowdedkitchen.com/strawberry-cornmeal-skillet-cake/