Cornmeal Strawberry Cake

It's getting to be berry season - yay!!! There aren't many recipes that have you cook strawberries; they're so good fresh that you usually use them to top baked goods, or make smoothies or parfaits. Or of course the classic: strawberry shortcake.

So here's a little spin on the classic: a sweet cornmeal cake with strawberries baked in. Top with whipped cream or ice cream. And welcome summer with a smile.1 1/2 cups cornmeal
2/3 cup unbleached white flour
1/2 tsp salt
1 tsp baking powder
3/4 cup unsalted butter, softened
1 1/4 cups sugar
4 large eggs, beaten
1 tsp vanilla extract
1/2 cup plain whole, lowfat or nonfat yogurt or buttermilk
1 cup sliced strawberries
Ice cream or whipped cream

1. Preheat oven to 350. Butter a 9-inch cake pan or Bundt pan. In a large bowl, mix together the cornmeal, flour, salt and baking powder.

2. In another bowl, mix together the butter and sugar with a sturdy wooden spoon, but be careful not to cream them. Stir about half of the beaten eggs into the sugar and butter. Then add the rest of the eggs, and stir well.

3. Add the vanilla to the yogurt or buttermilk. Add half of the flour mixture to the egg mixture, and stir well, but do not beat. Add the yogurt/buttermilk, and stir again. Then add the remaining flour mixture. Fold in the strawberries, and pour the batter into the prepared pan.

4. Bake the cake for 45 to 50 minutes or until a knife inserted into the cake comes out clean.

5. Le the cake cool in its pan on a rack for 30 minutes, then run a knife around the side and invert the pan onto a plate. Serve the cake warm or at room temperature with whipped cream or ice cream.

Variation: Use 1 cup blueberries instead of strawberries.

Recipe from Vegetarian Planet by Didi Emmons