Strawberry Cornmeal Cake with Sorghum
A Simple Spring Cake Worth Making on Repeat
Strawberries are officially in season, and this is exactly the kind of cake you want on your table right now. It’s unfussy, lightly textured from cornmeal, and just sweet enough to let the fruit shine.
Sorghum adds a deep, almost caramel-like note that sits somewhere between honey and molasses—a true Kentucky staple that works beautifully in both sweet and savory cooking. If you don’t have it on hand, honey is an easy and delicious substitute.
The strawberries bake right into the top, turning soft and jammy, while a sprinkle of sugar gives just a bit of crunch. It’s the kind of cake you can serve for brunch, dessert, or with an afternoon cup of coffee.
Ingredients (makes one 8–9 inch cake)
Wet Ingredients
Zest of 1 lemon
½ cup (100 g) granulated sugar
¼ cup (50 g) sorghum molasses (or substitute honey)
2 large eggs
¾ cup (165 g) sour cream (or yogurt)
½ cup (120 ml | 110 g) olive oil
1 teaspoon (5 g) vanilla extract
Dry Ingredients
¾ cup (95 g) all-purpose flour
½ cup (65 g) cornmeal
1½ teaspoons (6 g) baking powder (¾ teaspoon (3 g) if baking at altitude)
¼ teaspoon (1 g) baking soda (1/8 teaspoon (.5 g) if baking at altitude)
¾ teaspoon (4 g) kosher salt
1 teaspoon (2 g) ground cardamom
Topping
1¼ cups (140 g) strawberries, hulled and thinly sliced
2 teaspoons (8 g) granulated sugar (or raw sugar for extra crunch)
Method
Preheat oven to 350°F (175°C). Grease and line an 8- or 9-inch cake pan with parchment.
In a large bowl, whisk together the lemon zest, sugar, sorghum, eggs, sour cream, olive oil, and vanilla until smooth.
In a separate bowl, whisk together the flour, cornmeal, baking powder, baking soda, salt, and cardamom.
Add the dry ingredients to the wet ingredients and stir until just combined.
Pour the batter into the prepared pan and smooth the top. Arrange the sliced strawberries evenly over the surface of the batter.
Sprinkle the top with sugar.
Bake for 35–45 minutes, or until the cake is set in the center and lightly golden.
Allow to cool before slicing and serving.
Serving & Storage
Serve slightly warm or at room temperature. This cake is wonderful on its own or with a dollop of whipped cream or yogurt.
Store covered at room temperature for up to 2 days or refrigerate for up to 4 days.
