Fresh Strawberry Polenta Cake

    1 hour 10 minutes

    This is a delicious strawberry cake which uses polenta for extra texture and flavour. Blueberries can be used instead of strawberries.

    33 people made this

    Serves: 12 

    • 1 1/3 cups polenta
    • 2/3 cup plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 185g unsalted butter
    • 1 1/4 cups white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 1/2 cup plain low-fat yoghurt
    • 1 cup sliced fresh strawberries

    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm round cake tin. Sift together the polenta, flour, salt and baking powder; set aside.
    2. In a medium bowl cream together the butter and sugar. Beat in the eggs one at a time then stir in the vanilla. Add the dry ingredients alternately with the yoghurt, stirring after each addition. Finally, fold in the strawberries. Pour the batter into the prepared tin.
    3. Bake for 45 to 50 minutes in the preheated oven until a toothpick or knife inserted comes out clean. Cool cake in the tin on a wire rack for 30 minutes then invert onto a serving plate. Serve with ice cream or whipped cream.

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    Reviews and Ratings
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    Reviews in English (35)


    Made this last night with fresh strawberries at the peak of their season. It's light, not too sweet and oh-so-tasty. Even my husband, who normally won't eat strawberries, had only good things to say. I did not find it dry at all, it just tasted like cornmeal, as one would expect. As a side note, I used regular (i.e. bleached) flour and vanilla yogurt because that's what I had on hand, and these worked fine. Simply a perfect way to use those summer strawberries!  -  26 Jun 2006  (Review from Allrecipes USA and Canada)


    I think most of the other reviewers have summed it up pretty well...with this cake is great! My only additional comment would be that it makes a great tasting gluten-free cake as well. I used a gluten-free flour mix instead of AP flour and the results were excellent. Thank you Jen for sharing this recipe with us.  -  07 May 2010  (Review from Allrecipes USA and Canada)


    I love this recipe and so does everyone I feed it to. For a twist, use blue cornmeal rather than the regulation yellow.  -  02 Mar 2006  (Review from Allrecipes USA and Canada)