This is a fresh take on classic Strawberry Shortcakes—now made with corn cake biscuits for a delightful twist.
Now made with Corn Cake Biscuits!
Strawberry Corn Cakes pair beautifully with warm strawberry compote and a generous dollop of whipped cream.
Sometimes I get a craving for corn muffins, and one day I had leftover strawberry compote—so I turned them into a dessert. The coconut whipped cream on top was irresistible.
Turn it into cornbread
If you prefer, pour the batter into a greased and parchment-lined 8″ x 8″ square pan and bake as a single cornbread instead of individual muffins.
I polished off several of these in a single day—easy to do when they’re this good.
Fat-free base (before toppings)
The muffin base is made without oil: unsweetened applesauce replaces the oil for a moist result. Of course, adding coconut whipped cream adds richness afterward.
Options for vegan whipped cream
Vegan Whipped Cream
Because applesauce replaces oil, the cakes are tender and not overly sweet—leaving room for the strawberries to shine.
One-bowl, easy corn cake batter
These corn cakes mix up in one bowl for minimal cleanup and straightforward preparation.
You can bake them as jumbo muffins or use a standard muffin tin if you prefer smaller portions.
Notes for success
- To replace the applesauce with oil, use the same quantity of oil as applesauce.
- Mashed banana works too, though that will yield banana-corn flavor.
- Corn kernels are optional—omit them without changing the rest of the recipe.
- For the strawberry compote, frozen berries work especially well because freezing breaks down the fruit, so they cook into a compote quickly and often require no added liquid or sugar.
- If you use only fresh berries, add a few tablespoons of water while cooking to prevent scorching.
Strawberry Corn Cakes
Ingredients
- Cornmeal — 1 cup (120 g)
- All-purpose flour — 1 cup (125 g)
- Vegan sugar — 1/4 cup (50 g)
- Baking powder — 1 tablespoon (15 g)
- Plant milk — 1 cup (240 ml), I use soy milk
- Apple cider vinegar or white vinegar — 2 teaspoons (10 ml)
- Unsweetened applesauce — 1/4 cup (50 g)
- Frozen or fresh corn kernels — 1 cup
- Salt — pinch
- Vanilla extract — 1 teaspoon
- For the strawberry compote:
- Fresh or frozen strawberries — 1 pint (for cooking)
- Fresh strawberries — 1 pint (chopped, to add after compote)
- Granulated sugar (optional) — 1 tablespoon to 1/4 cup, adjust to taste
- For the coconut whipped cream:
- Full-fat unsweetened coconut milk — 2 cans (chilled overnight)
- Granulated or confectioners’ sugar — 4 tablespoons
Instructions
- Combine the vinegar with the plant milk and let it curdle slightly. Add vanilla extract and applesauce.
- Whisk together all dry ingredients (cornmeal, flour, sugar, baking powder, salt) in a large bowl.
- Add the liquid mixture to the dry ingredients and whisk until smooth.
- Fold in the corn kernels until evenly distributed.
- Portion batter into prepared muffin tins. For jumbo muffins, use a jumbo tin; for smaller muffins, use a standard tin (you’ll get about 12 standard muffins).
- Bake at 350°F for approximately 30 minutes for large muffins. Baking time will vary by size—muffins are done when they spring back lightly at the center or a toothpick comes out clean.
- Cool the muffins while you prepare the strawberry compote.
- For the compote: Place the first measure of strawberries in a heavy-bottomed pot and add optional sugar. Cook over medium heat, stirring frequently, until the berries break down into a thick compote. Keep at a gentle boil or high simmer to avoid scorching.
- Leave the compote chunky or puree it with a blender or stick blender to your desired consistency. Stir in the second pint of fresh chopped strawberries.
- For the coconut whipped cream: Chill the cans of coconut milk overnight. When opened, skim off the solidified coconut cream and reserve any leftover coconut water for another use.
- Whip the coconut cream with a mixer until soft peaks form. Add sugar and whip to firm peaks.
- Assemble the corn cakes by slicing cooled muffins or cornbread horizontally, then fill with coconut whipped cream and spoon over warm or cooled strawberry compote.
Notes
Corn muffins will stay fresh at room temperature, wrapped well, for up to 4 days.
Freeze baked muffins for up to 1 month.
Store compote refrigerated for up to 1 week.
Enjoy assembling and serving these strawberry corn cakes warm or at room temperature. They make a light, summery dessert or a special brunch treat.