Strawberries, strawberries, everywhere!

They're falling off the plants, and making their way onto our plates. I LOVE strawberry season. We try our very best not to purchase strawberries from the US, because it's just so lovely waiting for the delicious local strawberries to arrive in season. The flavour is so much better! Last night I scoured my recipe books for a quick strawberry cake I could make for dessert, and came across this one from Vegetarian Planet by Didi Emmons. If you're going for healthy, this is definitely not a good choice :) But, I did cut the sugar back to 3/4 cup, and it was definitely sweet enough!

strawberry cake

Cornmeal Strawberry Cake

1 1/3 cups cornmeal 2/3 cup unbleached white flour 1/2 tsp salt 1 tsp baking powder 3/4 cup unsalted butter, softened 1 1/4 cups sugar 4 large eggs, beaten 1 tsp vanilla extract 1/2 cup buttermilk (or yogurt) 1 cup sliced strawberries

Preheat oven to 350, and grease a 9 in cake pan. In a large bowl mix together cornmeal, flour, salt and baking powder.

In another bowl, mix butter and sugar (don't cream them). Stir in half the beaten eggs and mix. Stir in the rest of the eggs and mix well. Add the vanilla to the buttermilk. Add half the flour mixture to the egg mixture, and stir well (do not beat). Add the buttermilk and stir again. Then add the remaining flour mixture. Fold in the strawberries and pour the batter into the pan.

Bake for 45 to 50 minutes, until a knife inserted comes out clean.

Serve with ice cream, whipped cream or greek yogurt!