Strawberry Corn Cakes

Strawberry Corn Cakes

David Venable

Prep Time: 45 Minutes

Serves: 1 dozen individual cakes

Ingredients

  • 2 cups frozen corn kernels, thawed
  • 1/3 cup milk
  • 4 eggs
  • 1 (8.5 oz) Box Corn

Preparation

Preheat the oven to 350°F. Spray a muffin pan with nonstick cooking spray. Set aside.

In a large mixing bowl, add both boxes of mix. Add the eggs, oil, and milk. Mix until just combined, then add the pureed corn.

Divide the batter into the muffin tins and bake for 15–20 minutes until golden and when a toothpick is inserted in the center it comes out clean. Cool completely.

Meanwhile, in a large bowl add the sliced strawberries, sugar and lemon juice. Gently stir until the strawberries are coated. Set aside.

In the bowl of a stand mixer, add the cold cream, vanilla, and confectioner's sugar. Whip with the whisk attachment until stiff peaks are formed.

To assemble, cut the short cake in half horizontally. Add about 2 Tbsp of strawberries on the bottom cake.

Then top the strawberries with a dollop of whipped cream. Add the cake lid on top and repeat another layer of strawberries and whipped cream.

Muffin Mix

  • 1 (15.25 oz) box yellow cake mix
  • 1 lb strawberries, tops removed and thinly sliced
  • 2 Tbsp sugar
  • 1 tsp lemon juice
  • 2 cups heavy cream, cold
  • 1 tsp vanilla
  • 1 Tbsp confectioner’s sugar

Cook's Notes

Depending on the season, you can use either fresh corn or frozen corn.

Print Recipe