Strawberry cornmeal layer cake from Dessert Person: Recipes and Guidance for Baking with Confidence (page 177) by Claire Saffitz

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute raspberries or blackberries for strawberries.

  • adrienne_809c8y on June 01, 2026

    Low effort, high reward recipe! Added four tablespoons powdered sugar to whipped cream. Delicious!

  • elisa_m95b99 on February 07, 2026

    I crave this recipe. I love the combo of strawberry and cornmeal

  • sbrooksh on June 11, 2024

    This was good, not too much work. Instructions very accurate. Yummy but I’m not sure it was significantly better than cornbread with strawberries and cream

  • nutrica6 on May 10, 2024

    This is an easy but impressive seasonal dessert. It is light and not too sweet. I used regular cornmeal and thought the texture was great. Would be great with stone ground as well though. I found the instructions and cook times were spot on, would do it exactly the same next time.

  • Astrid5555 on June 20, 2021

    Made half a recipe in an 8-inch cake ring. Used quick-cooking polenta instead of fine cornmeal, which gives a pleasant crunch to the cake. Not too sweet, perfect summer treat!

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