Strawberry Cornmeal Skillet Cake with Muddled Strawberries and Whipped Cream

A love letter to indecision (and summer fruit)

Listen, I love summer desserts. I love the fruity ones, the creamy ones, the ones that involve fire and melted marshmallows and maybe a little danger. But this week? This week I hit a wall. A dessert wall. I couldn’t for the life of me decide what to make.

Do I want the rustic charm of a strawberry cornmeal skillet cake?
Or do I want the old-fashioned joy of strawberry shortcake?
Or do I just want to stand over the sink eating strawberries with my hands like a gremlin?

These are the deep philosophical questions of summer. Meanwhile, the strawberries I bought (with all the optimistic confidence of someone who had a plan—spoiler: I did not) were starting to give me the look. You know the one. Like, “Hey lady, figure it out. We’re delicious and ready. DO something before we get moldy and you feel guilty.”

So, in true indecisive form, I just… did it all.

Behold: Strawberry Cornmeal Skillet Cake with Muddled Strawberries and Whipped Cream.
Is it a skillet cake? Yes.
Is it strawberry shortcake-adjacent? Also yes.
Is it a pile of summery joy that tastes like you knew what you were doing the whole time?
Surprisingly, yes.

Why Cornmeal?

Cornmeal adds this gorgeous texture—just a little chew, a little crunch—that makes the cake feel more like something your southern grandma might whip up, if you had one. It keeps the cake from being too sweet, and pairs beautifully with the strawberries and cream.

Plus, it makes you feel fancy. “Oh this? It’s a cornmeal cake.” Say it out loud to someone while holding a coffee and you’ll see what I mean.

The Recipe: Strawberry Cornmeal Skillet Cake with Muddled Strawberries and Whipped Cream

Ingredients:

For the cake:

• 1 cup all-purpose flour

• ½ cup yellow cornmeal

• 1 ½ tsp baking powder

• ½ tsp salt

• ½ cup unsalted butter, melted and cooled slightly

• ⅔ cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup buttermilk (or milk + 1 tsp lemon juice)

• 1 ½ cups chopped fresh strawberries (plus a few extra for topping)

For the muddled strawberries:

• 1 ½ cups fresh strawberries, hulled and chopped

• 2 Tbsp sugar

• 1 tsp lemon juice (optional, but adds a little brightness)

For the whipped cream:

• 1 cup heavy cream

• 2 Tbsp powdered sugar

• ½ tsp vanilla extract

Equipment:

• 10-inch oven-safe skillet (cast iron is ideal, but any oven-safe pan works)

• Your hands, your heart, and maybe a spatula.

Directions:

1. Preheat your oven to 350°F (175°C).
Take a deep breath and remind yourself you can make decisions, even if they involve cake and cream.

2. Make the batter.
In a medium bowl, whisk together the flour, cornmeal, baking powder, and salt. In a separate large bowl, whisk the melted butter and sugar until it looks like you knew what you were doing. Add eggs, vanilla, and buttermilk, and stir until smooth.

Now, slowly add the dry ingredients to the wet ones and stir until just combined. Fold in the chopped strawberries. Do not taste the batter unless you want to “accidentally” eat it all raw. (I warned you.)

3. Bake it.
Grease your skillet (a swipe of butter or spray will do) and pour in the batter. Smooth it out, whisper words of encouragement, and pop it into the oven. Bake for 30–35 minutes, or until the top is golden, the edges are lightly crispy, and a toothpick in the center comes out clean.

Let it cool in the pan for at least 10 minutes. Yes, I know. That’s the hardest part.

4. Muddle your strawberries.
While the cake is cooling, toss your chopped strawberries with sugar and lemon juice. Use a fork or a potato masher to gently mash them until they’re juicy and saucy but still have a few chunky bits. Or leave them sliced like I did, because they look so pretty on the cake.  Like a strawberry jam with commitment issues. Set aside.

5. Make the whipped cream.
Whip the heavy cream, powdered sugar, and vanilla together until soft peaks form. You can use a hand mixer, stand mixer, or if you’re feeling extremely virtuous (or want an arm workout), go old-school with a whisk.

6. Assemble and serve.
Slice your warm (or room temp) cake into wedges. Top each with a big ol’ spoonful of muddled strawberries and a generous dollop of whipped cream. Marvel at your own brilliance.

Final Thoughts from a Dessert Goblin

This dessert is like a greatest hits album of summer: juicy berries, buttery cake, and clouds of whipped cream. And if you, like me, sometimes stare into the void of your fridge trying to decide which direction to go in life (or dessert), let this be your reminder that mashing it all together is sometimes exactly the right move.

Also, if you happen to eat this straight from the skillet with just a spoon and no dignity? I see you. I am you. I support you.

Bonus: It also makes a stellar breakfast the next day. Not that I would know. Except I totally do.

So here’s to summer, strawberries, and never having to choose just one dessert.
Make the cake. Top it with everything. Bask in the glory of your creation.
And maybe get more strawberries next time—you’re going to want seconds.

Pin it, bake it, share it, or just commit it to memory under "Things That Fix My Mood Instantly."
You deserve delicious things. Especially the indecisive ones.