A Real Crowd-Pleaser, and It's Sugar-Free!
The ripening of wild strawberries marked the end of eating dried winter foods for Native Americans. To celebrate this occasion, Native Americans held festivals where strawberries were made into juice and baked in cakes.
I attended a strawberry festival a few years ago and got my first taste of this strawberry cake; it was so delicious! I made a mental note that I would one day make this at home. And now that spring has rolled around, and strawberries are abundant, I have put together a recipe that was such a big hit with my kids and friends' kids that I would like to share it with you.
Not only does this cake taste delicious, but it is also naturally healthy, sugar-free, and has historical significance. It is believed that the colonists developed strawberry shortcake after tasting this Native American treat.
- Strawberries are the only fruit with seeds growing on the outside.
- The Cherokee word for strawberry is "ani."
|Prep time||Cook time||Ready in||Yields|
8 to 10 servings
- 2 1/2 cups cornmeal
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1/3 cup oil
- 1/3 cup honey
- 1 1/2 cups milk
- 1/4 cup crushed strawberries
- Preheat oven to 375˚F. Combine dry ingredients.
- Make a well in the center and add oil, honey, and milk. Stir until the batter is smooth.
- Add strawberries and combine.
- Pour into a 9-inch round, oiled pan.
- Bake for 25 minutes, then lower the oven to 350˚F for 5 minutes to allow the center to cook through.
Optional Strawberry Cream Cheese Frosting
- 1/4 cup mashed strawberries
- 8 ounces cream cheese
- honey, to taste
Combine 1/4 cup of mashed strawberries to 8 ounces of cream cheese. Add honey to taste. Enjoy!
© 2011 Tracy Lynn Conway