Featuring a delectable combination of yogurt, cream and strawberries, our recipe for cornmeal cake is bound to be a popular dessert in your home. The recipe makes 12 servings and calls for 16 ounces of fresh strawberries. Since the cake is covered with refreshing strawberries, it’s great to serve on a warm day. After trying the cornmeal cake, please share the recipe with your friends and family on Facebook, Pinterest, Twitter or Instagram.
In order to make our cornmeal dessert, you’ll need the following ingredients: Cabot Cream Cheese, confectioner’s sugar, Cabot Lowfat Vanilla Bean Greek Yogurt, eggs, vegetable oil, lemon zest, vanilla extract, 16 ounces of fresh strawberries that have been hulled and sliced thinly, three tablespoons of sugar, and some fresh lemon juice. After you’ve prepared the cake and the yogurt, roughly 20 minutes before you serve, make sure to add the strawberries, sugar, and lemon juice to the top of the cake.
If you enjoy our recipe for cornmeal dessert, then we’re confident that you’ll also love our recipe for strawberry ice cream—like the cornmeal cake, it’s made with fresh strawberries. Cabot is a cooperative of over 1,200 farm families. We produce a wide range of award-winning dairy products, including cheddar cheeses, cream cheeses, and sour cream. We’re confident that you and your family will love our recipe for cornmeal cake. After trying the recipe, make sure to rate and review it.
Whipped yogurt cream:
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To make cream:
To make cake:
To make strawberries: