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Week 5: Strawberry Cornmeal Shortcake (California)

I hope you're all having a great sunny Sunday here in Seattle! It's finally going to get warmer, and I'm so excited! More ice cream, popsicles...and strawberry shortcake!

Thank you to everyone who voted for their favorite dessert from California, as well as interesting facts about the state! I love hearing about them! You can vote for next week's dessert here!

While I usually look for each state's specific dessert, I chose to make this strawberry cornmeal shortcake a little differently. I picked this spin on strawberry shortcakes, based on my experience in California. Last year my dad and I went to a small town called Ojai, and it was magical! The highlight of the whole trip was having the strawberry shortcake from a restaurant called Boccali's two times! It is that good.

While classic strawberry shortcakes are typically made with biscuits that are sandwiched with whipped cream and strawberries, this recipe has a cornmeal shortcake base, strawberries, and a towering cloud of whipped cream. Today, I did my best to recreate the strawberry shortcake from Boccali's!

The main thing I noticed when I had the strawberry shortcake in Ojai, was that the cake was hot. You'll want to start assembling the cake as soon as it's done from the oven.

Making this strawberry cornmeal shortcake is fruity and so delicious! I 100% recommend making it!


|Level:👩🏽‍🍳|Time: 1 1/2 hours|Serves: 4-6|




  • 1 1/4 cup all-purpose flour

  • 3/4 cup fine cornmeal

  • 2 teaspoons baking powder

  • 2 eggs

  • 1 cup granulated sugar

  • 1/2 cup butter

  • 1 cup milk

Roasted Strawberries:

  • 3 cups strawberries, cut into small pieces

  • 1/4 cup honey

Whipped Cream:

  • 1 1/2 cups heavy whipping cream

  • 1/3 cup powdered sugar


  1. Preheat your oven to 375 degrees F, and line an 8x8", square baking sheet with parchment paper. In a large bowl, mix the baking powder, flour, and cornmeal. In a separate bowl, whisk the eggs, sugar, milk, and butter to form a thin mixture. Add the flour mixture into the wet batter, and pour it into your prepared pan. Next, bake it for 20 minutes.

  2. While your cake is baking, arrange a baking sheet lined with parchment paper. In a medium bowl, mix the strawberries pieces and honey. Pour the strawberries over the baking sheet, and bake for 15 minutes at 375 degrees F.

  3. Beat the heavy cream and powdered sugar until stiff peaks form with an electric mixer.

  4. To assemble, take the warm cakes and poke holes all over the top with a fork. Cut the cake into four pieces and place one on a plate. Make sure the cake is warm! Add a big mound of strawberries over the cake and pipe the whipped cream into a big swirl.


- The Bored Baker 👩🏽‍🍳


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