Strawberry Corn Cakes

This is my new take on the classic Strawberry Shortcakes

Now made with Corn Cake Biscuits!

Strawberry Corn Cakes are a perfect match up with fresh strawberry compote and whipped cream of course!

Sometimes I get this weird craving for corn muffins

This time I had some strawberry compote leftover

And whipped cream was the literal icing on the cake!

Make it into a corn bread if you bake the whole thing into an 8″x8″ cake pan instead

I polished off about half a dozen of these muffins in less than a day

Thankfully this recipe happens to be FAT FREE!

Well that is until I piled on the coconut whipped cream!

I have several options for homemade Vegan Whipped Cream!

Vegan Whipped Cream

The oil in a traditional cornbread recipe has been replaced with applesauce for an ultra moist cornbread you will love!

Not too sweet leaving room for those strawberries to steal the show!

One bowl mix for this easy and delicious corn cake recipe!

 I am using my Jumbo Muffin tin but you can use a standard muffin tin if you prefer smaller muffins

Notes for Success:

To substitute the apple sauce go back to the oil in the original recipe (same quantity as the applesauce)

Or use a mashed banana instead

However you will then have banana corn bread, which doesn’t really sound so bad!

The corn kernels can be left out with no changes to the recipe

For the strawberry compote, I always use frozen berries

They cook down to a compote much easier due to the fact that the freezing process already breaks down the cell walls of the fruit

This way I do not have to add any liquid to the cooking process

I don’t even add sugar since frozen strawberries are often times much sweeter than fresh!

If you are using fresh berries for the entire recipe, add a few tablespoons of water to the pot to avoid scorching while you cook

For more awesome easy muffin recipes click the links below!

The Only Muffin Recipe You Will Ever Need

Hulk Smash Power Cupcakes

Cinnamon Apple Walnut Muffins

Strawberry Corn Cakes

 

Print

Prep time

1 hour

Bake time

25 mins

Total time

1 hour 25 mins

 

If you just want to make the cornbread pour all the batter into a greased & parchment lined 8" x 8" square pan, bake in preheated 350°F oven for approximately 30 minutes or until a toothpick inserted into the center comes out clean.

Serves: 6 Jumbo Muffins

Ingredients

• Cornmeal 1 cup (120g)
• All Purpose Flour 1 cup (125g)
• Vegan Sugar ¼ cup (50g)
• Baking Powder 1 Tablespoon (15g)
• Plant Milk 1 cup (240ml) * i use soy milk
• Apple Cider Vinegar (or white vinegar) 2 teaspoons (10ml)
• Unsweetened Apple sauce ¼ cup (50g)
• Frozen or Fresh Corn Kernels 1 cup
• Salt pinch
• Vanilla Extract 1 teaspoon
• For the Strawberry Compote:
• Fresh or Frozen Strawberries 1 pint
• Fresh Strawberries 1 pint
• Granulated Sugar *optional 1 Tablespoon - ¼ cup ~ adjust sweetness to your liking
• For the Coconut Whipped Cream:
• 2 Cans full fat unsweetened coconut milk
• Granulated or Confectioners Sugar 4 tablespoons

Instructions

1. Combine the vinegar with the milk alternative then add the vanilla extract & applesauce to that
2. Combine all the dry ingredients in a large mixing bowl and sift or whisk together to blend well.
3. Add the liquids to the dry ingredients and whisk smooth
4. Add the corn and mix well
5. Portion into muffin tins (I am using a Jumbo Muffin pan but you can use a standard size pan and you will get 12 muffins)
6. Bake in a preheated 350°F oven for approximately 30 minutes for the large ones (the time will vary depending on the size of your muffins, but a general rule of thumb is when they are springy to the touch when you gently press the centers
7. Cool the muffins while you prepare the strawberry compote
8. For the Compote:
9. Place the first measure of fresh (or frozen) strawberries in a heavy bottom sauce pot and add the optional sugar
10. Cook over medium heat stirring frequently until the berries break down to a mushy pulp, the mixture may boil but be careful not to scorch, best to keep at a high simmer
11. You can leave the compote chunky or puree in a blender or with a stick blender to your desired consistency
12. Add the other pint of fresh chopped strawberries
13. For the Coconut Whipped Cream:
14. Be sure to place the cans of coconut milk in the refrigerator overnight before beginning this project
15. When you open the cans they will have a layer of coconut fat on top.
16. Skim the coconut fat off the top and save the leftover coconut milk for another recipe or it is great in a breakfast smoothie!
17. Place the coconut fat in a large mixing bowl and with a whip attachment whip to soft peaks, add the sugar and whip to firm peaks
18. Assemble the corn cakes by slicing the cooled cakes horizontally, then fill with whipped cream & warm or cold strawberry compote!

Notes

Corn Muffins will stay fresh at room temperature wrapped well for up to 4 days

Freeze for up to 1 month

Compote must be refrigerated for up to 1 weeks

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