This is my fresh take on the classic strawberry shortcake—now turned into Strawberry Corn Cakes.
Now made with Corn Cake Biscuits!
These corn cakes pair beautifully with a warm strawberry compote and a cloud of whipped cream for a light, summery dessert.
Sometimes I get a craving for corn muffins, and this time I had leftover strawberry compote—so I combined them. The result was irresistible.
Make it as cornbread
If you prefer, pour all the batter into an 8″x8″ greased and parchment-lined pan and bake for an easy corn bread version.
I polished off several of these in a day—they’re that good.
Fat-conscious base
This recipe replaces oil with applesauce for a moist texture without added fat. That said, piling on the coconut whipped cream will add richness, so tailor it to your preference.
Vegan whipped cream options
Vegan Whipped Cream
Using applesauce instead of oil keeps the cakes moist and not overly sweet, so the strawberries remain the star.
One-bowl convenience
This is a straightforward one-bowl mix—quick to prepare and perfect for weeknight baking or a last-minute treat.
If you want smaller muffins, use a standard muffin tin; for larger, use a jumbo muffin tin.
Notes for success
Substituting applesauce: Swap in the same volume of oil if you prefer (or use mashed banana for a banana-corn flavor).
Leaving out corn kernels is fine—no need to adjust the recipe.
Strawberry compote: I usually use frozen berries. Freezing breaks down the fruit structure, so they cook down easily without extra liquid or much added sugar. If you use fresh berries, add a few tablespoons of water while cooking to prevent scorching, and taste for sweetness—add sugar only if needed.
More muffin recipes
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- One Muffin Recipe
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- Hulk Smash Protein Muffin
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- Apple Muffin
Strawberry Corn Cakes
Ingredients
- Cornmeal — 1 cup (120g)
- All-purpose flour — 1 cup (125g)
- Vegan sugar — 1/4 cup (50g)
- Baking powder — 1 tablespoon (15g)
- Plant milk — 1 cup (240ml), I use soy milk
- Apple cider or white vinegar — 2 teaspoons (10ml)
- Unsweetened applesauce — 1/4 cup (50g)
- Corn kernels (fresh or frozen) — 1 cup
- Salt — pinch
- Vanilla extract — 1 teaspoon
- For the strawberry compote:
- Fresh or frozen strawberries — 1 pint
- Additional fresh strawberries — 1 pint, chopped (for folding into compote)
- Granulated sugar — 1 tablespoon to 1/4 cup, optional, to taste
- For the coconut whipped cream:
- Full-fat unsweetened coconut milk — 2 cans
- Granulated or confectioners’ sugar — 4 tablespoons
Instructions
- Combine the vinegar with the plant milk, then stir in the vanilla and applesauce; set aside to slightly curdle.
- Whisk together all dry ingredients (cornmeal, flour, sugar, baking powder, salt) in a large bowl.
- Add the milk mixture to the dry ingredients and whisk until smooth.
- Fold in the corn kernels until evenly distributed.
- Portion the batter into muffin tins. For jumbo muffins, bake at 350°F for about 30 minutes; for standard muffins, adjust the time accordingly. They are done when the tops spring back when gently pressed or a toothpick comes out clean.
- Cool the muffins while you prepare the strawberry compote.
- For the compote: Place one measure of strawberries (fresh or frozen) in a heavy-bottomed pot. Add sugar if you like and cook over medium heat, stirring frequently, until the fruit breaks down into a saucy compote. If using fresh berries, add a tablespoon or two of water to avoid scorching. Keep at a simmer and mash or blend to your preferred texture. Stir in the chopped fresh strawberries at the end.
- For the coconut whipped cream: Chill the cans of coconut milk overnight. Open and scoop the solidified coconut cream into a bowl, reserving the leftover liquid for smoothies. Whip the coconut cream to soft peaks, add sugar, and whip to firm peaks.
- Assemble: slice cooled corn cakes horizontally, spread or pipe coconut whipped cream, and spoon over warm or cold strawberry compote. Serve immediately.
Notes
Freeze for up to 1 month.
Store compote refrigerated for up to 1 week.