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    home » Recipes » Desserts

    Strawberry and Lemon Polenta Cake

    Published: Aug 17, 2021. Modified: Aug 17, 2021By:Kylie·This post may contain affiliate links·

    Jump to Recipe Jump to Video

    Strawberry and Lemon Polenta Cake is the most delicious way to enjoy strawberries in a cake! Sliced and used as the decoration as well as stirred through the cake, strawberries take lemon polenta cake to the next level and make it amazingly delicious! Over the years, this cake has had some amazing feedback and is loved by everyone who tries it.

    strawberry and lemon polenta cake on a plate with a serving utensil.
    Contents hide
    1 Why you're going to love this recipe
    2 What goes into the recipe
    3 How to make this recipe
    4 Expert Tips and FAQs
    5 More cakes to bake:
    6 Strawberry and Lemon Polenta Cake

    Why you're going to love this recipe

    Every now and then I make a cake that I cut up and go "wow". This was one of those. It was moist, yummy and just lightly lemony. All the things you need your cake to be. I'm particularly proud that this was good enough to go to school in another kids lunch box the next day (i.e a child not my own!).

    Here's why you're going to love this recipe:

    • light enough for afternoon tea
    • sweet enough as a dessert
    • freezer friendly
    • easy to make
    • decorated when it comes out of the oven
    • moist, texture, and enough crunch around the edges
    • one bowl for mixing
    • versatile- replace the strawberries with your favourite berries, or even slices of pear or apple

    What goes into the recipe

    ingredients for strawberry and lemon polenta cake: shredded coconut, butter, strawberries, polenta, self raising flour, greek yoghurt, lemon, eggs, coconut oil and brown sugar
    • polenta- I use coarsely ground- that I buy from the supermarket, basically any actual polenta will do, just don't buy the prepared polenta, it should look like grains of yello sand rather than a solid lump.
    • self-raising flour- this is flour that already contains a rising agent. If you don't have any, you can use 1 teaspoon of baking powder in the flour
    • brown sugar- this helps to give a really nice caramelisation throughout the cake. You can swap for raw sugar if you prefer or even coconut sugar.
    • greek yoghurt- this helps with the texture and tang of the cake, because it works really well with the lemon to make it even more delicious.

    How to make this recipe

    • Zest the lemon (do this before juicing!) (Image 1)
    • Juice the lemon (Image 2)
    • Chop the strawberries. Use the centre slices for the top of the cake, and use the side slices for inside the cake. (Image 3)
    • Combine the sugar, butter and coconut oil in the bowl of a mixer and cream them until fluffy and creamy. (Image 4)
    zesting and juicing the lemon, chopping the strawberries, creaming the butter, oil and sugar
    • This is the mixture when fluffy and creamy! (Image 5)
    • Add in the lemon zest and lemon juice and beat. (Image 6)
    • Add in the eggs one at a time, beating in between each one. (Image 7)
    • Add the flour, polenta, coconut, yoghurt and beat until combined. (Image 8)
    creamed butter and sugar combo, adding in lemon zest and juice, adding eggs and beating, adding polenta, yoghurt, flour and coconut
    • The batter should be relatively smooth (Image 9).
    • Add the ⅓ of the strawberries, stirring through.
      (Image10)
    • Add into a lined springform cake pan. (Image 11)
    • Top with the remaining strawberries, and bake at 180 degrees celsius (355F) for 40 minutes. (Image 12)
    finished batter, stirring in strawberries, putting in the cake pan, decorating the top with strawberries

    Expert Tips and FAQs

    I recommend using a springform tin for this, it will make removing the cake from the tin much easier. If you don't have a springform, I would suggest lining a cake tin and leaving enough baking paper to use as handles to remove the cake.

    Don't be afraid of this one because of the polenta. My first ever experience of a cake containing polenta was dry, not unlike a mouthful of sand. But this one pulls out all the stops and certainly doesn't resemble sand!

    Can I make this cake with other fruit?

    Yes! In fact, it works well with other berries. Sliced pear also works well as does peeled and sliced apple.

    Can I freeze this cake?

    Yes, I slice it before freezing, so that it is easy to manage when I want a slice. It can also be cut into squares, making it easier to manage for the lunchbox.

    A slice of strawberry and lemon polenta cake on a cake slicer

    More cakes to bake:

    • Apple, Carrot and Coconut Cake
    • Sticky date cake with caramel syrup
    • Jaffa Cake- Orange and Chocolate Cake
    • Amazing whole apple food processor cake

    Need more strawberry ideas? Try this fruit leather- you don't even need a dehydrator, or try making our strawberry chia seed jam!

    images of recipes overlaid with: want more family-friendly recipes?

    Why don't you subscribe to my newsletter, or follow along on Facebook and Instagram? If you make something from the blog please tag @kidgredients on instagram- it really makes my day to see what you've been making!

    strawberry lemon polenta cake

    Strawberry and Lemon Polenta Cake

    This strawberry and lemon polenta cake is the perfect afternoon treat, sweet and delicious, the polenta makes this cake super special.
    5 from 31 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Modern Australian
    Prep Time: 10 minutes
    Cook Time: 40 minutes
    Total Time: 50 minutes
    Servings: 8 slices
    Calories: 333kcal
    Author: Kylie
    Prevent your screen from going dark

    Ingredients

    • 2 tbsps coconut oil
    • 110 grams butter
    • 150 grams brown sugar (you can use raw sugar, coconut sugar if you prefer)
    • zest of one lemon
    • juice of one lemon
    • 3 eggs
    • 3 tbsps shredded coconut
    • 110 grams polenta
    • 130 grams self raising flour (if you don't have any, you can use plain flour with one teaspoon of baking powder)
    • 4 tbsps greek yoghurt
    • 250 grams strawberries sliced

    Instructions

    • Preheat the oven to 180 degrees celsius (355f).
    • Grease a 20cm springform (I used my profiline pushpan and didn't need to grease) and line the base with baking paper.
    • Cream the butter, coconut oil and sugar in an electric mixer until creamy.
    • Add the lemon juice and zest and continue to mix.
    • Add one egg at a time, beating in between.
    • Add the flour, polenta, shredded coconut and yoghurt, beating for 30 seconds to combine.
    • Fold ⅓ of the strawberries through the mix.
    • Put the mix into the cake pan and scatter the top with the remaining strawberries.
    • Bake for 40 minutes or until the edges are golden and the centre is just set.
    • Cool in the cake pan for 30 minutes before removing carefully.
    • Serve warm or cold.
    • Makes 8-12 slices slices.

    Notes

    This cake can be frozen!  I slice it first, then warm individual slices from frozen in the microwave.
    Substitutions: the strawberries can be swapped for any other berry, or even pear or apple. 

    Recipe video

    Nutrition

    Serving: 1slice | Sodium: 37.5mg | Sugar: 13.2g | Fiber: 3.4g | Cholesterol: 67mg | Calories: 333kcal | Polyunsaturated Fat: 3.8g | Saturated Fat: 16.1g | Fat: 21.7g | Protein: 5.2g | Carbohydrates: 32.3g
    Tried this Recipe? Share it Today!Mention @Kidgredients or tag #kidgredients!

    This post was originally published in 2015, republished in 2018, and fully republished 0n 17/8/2021, with new photos, process shots, video and faqs.

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    Reader Interactions

    Comments

    1. Brian Jones says

      October 18, 2018 at 7:06 pm

      I've never made a polenta cake before but this looks fantastic, those strawberries are like jewels set against the golden cake.

      Reply
      • Kylie says

        October 18, 2018 at 7:09 pm

        Thanks Brian, it's a really interesting twist on usual boring cake!

        Reply
    2. Adrianne says

      October 18, 2018 at 7:01 pm

      Kylie, you and me need to sit down with a pot of tea and this bloody awesome looking cake!! It is pretty and sounds delicious. Yes, I think it is a good idea too to make 3 and support the farmers, good thinking!

      Reply
    3. Fareeha says

      October 18, 2018 at 1:53 pm

      Wow! What an awesome load of deliciousness. I am totally drooling over this polenta cake.

      Reply
      • Kylie says

        October 18, 2018 at 2:57 pm

        Thanks Fareeha, it's a favourite around here!

        Reply
    4. Sandra Shaffer says

      October 18, 2018 at 1:19 pm

      What a wonderful cake and guess what? I have all the ingredients! I have only used polenta to make cornbread, so this is going to be a treat for us. I love the strawberry topping. Perfect with a cup of tea.

      Reply
      • Kylie says

        October 18, 2018 at 2:59 pm

        Hey Sandra,
        I had never made cornbread until recently and I was surprised by how well it goes with smoked meats and slaw!

        Reply
    5. Melinda Roworth says

      March 20, 2015 at 9:12 pm

      Looks absolutely divine!

      Reply
      • Kylie says

        May 08, 2015 at 9:48 am

        Thanks Melinda! Have you made it yet?

        Reply

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