Corn Cake (aka shortcake) with smashed strawberries

This light and fluffy corn cake gives you all the tastes of summer smothered in
fresh smashed strawberries.

Servings: 12 servings

Author:

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Side Dish Dessert

American Dessert

corn Gluten Free cake short cake

Instructions

1 Preheat oven to 350 degrees.
2 In a mixing bowl beat together butter and sugar, add sour cream, beat until
smooth.
3 In a small bowl combine flour, corn flour, salt, and baking powder. In another
measuring cup measure out buttermilk add eggs to buttermilk and whisk with a
fork.
4 Alternate adding flour mixture and wet mixture to butter and sugar. Beat until
just combined. Scrape sides of bowl and beat for another 15 seconds.
5 Butter baking dish with 1 tablespoon butter. Pour or drop spoonfuls of batter
into pan. Bake at 350 degrees 25 minutes for 9×13 35 minutes if you bake it in
smaller deeper pan like a 10″ round or an 11×7″.
6 Cut cake into squares and serve warm with smashed strawberries and whipped
topping.
7 One pint heavy whipping cream whipped with 2 teaspoons sugar and 1/2 teaspoon
vanilla
8 smash strawberries with the juice of 1/2 lemon and enough sugar to your liking