Recipe: Sweet Cornbread Cake with Strawberries & Chantilly Cream

Photograph by Nina Gallant

For the cake:

3 ¼ c. all-purpose flour
2 ¼ c. cornmeal
2 ½ c. granulated sugar
1 tbsp. baking powder
1 tsp. table salt
½ lb. unsalted butter, melted and cooled
1 c. half-and-half
½ c. vegetable oil
2 14.75-oz. cans creamed corn
2 large eggs
½ c. honey

For the strawberries:

1 lb. strawberries, washed, hulled, and quartered
2 tbsp. granulated sugar
1 lemon, zested and juiced

For the chantilly cream:

2 c. heavy cream
1 tbsp. granulated sugar
1 tsp. vanilla extract

Serves 6

Preheat oven to 325 degrees and set a rack to the middle position. Grease a 9-by-13-inch baking pan and line with parchment paper.

In a medium bowl, whisk the flour, cornmeal, sugar, baking powder, and salt together. In a large bowl, whisk the butter, half-and-half, oil, creamed corn, eggs, and honey until frothy. Fold the dry ingredients into the wet until the mixture is smooth. Pour into pan, and bake for 35 to 45 minutes, or until a cake tester comes out clean.

Toss strawberries, sugar, lemon juice, and zest in a bowl until the sugar is mostly dissolved. Cover and let sit for 30 minutes; stir once before serving. To make the Chantilly cream, whisk the cream, sugar, and vanilla until soft peaks form.

To assemble, cut the cake into six equal squares. Top with strawberries and Chantilly cream.

Above: Cranberry glass bowl, $42 for six, Reside. Michael Michaud Table Art “Hosta” gold-plated pewter spoon, $22 each, Artefact. Jars Ceramics “Tourron” dessert plate, starting at $33, and Garnier-Thiebaut “Confettis” satin-finish cotton napkin, $9, both Didriks. “Gold” electroplated stainless-steel flatware, $39 for five-piece set, West Elm. “Nantucket” brass lantern votive, $14, Anthropologie. Below: Cranberry glass bowl, $42 for six, Reside. Michael Michaud Table Art “Hosta” gold-plated pewter spoons, $22 each, Artefact.

Photograph by Nina Gallant

Check out more recipes for summer entertaining.