Name: Easy Wild Strawberry and Polenta Cake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 170 grams salted butter (softened); 170 grams light brown sugar; 2 eggs; 120 grams self raising flour; 120 grams polenta (or corn meal); 150 grams wild strawberries

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There are few things more exciting, in my opinion, than spotting wild strawberries.

They’re tiny, bright red jewels tucked away close to the ground, often half hidden beneath their leaves as if they’re playing a game of hide and seek. If you’re walking along a sunny hedgerow or woodland path and you catch that unmistakable strawberry scent, it’s worth stopping and having a proper look.

Because once you find one wild strawberry plant, there are usually more nearby.

Wild strawberries are small, but their flavour is extraordinary. They taste like strawberries turned up to maximum intensity – sweet, fragrant and almost floral. It’s the sort of flavour that makes you stop mid-bite and say “WOW”.

When I find enough to cook with, this wild strawberry and polenta cake is one of my favourite things to make.

It’s incredibly simple, takes only minutes to mix together, and produces a beautifully soft cake with a slightly crumbly texture thanks to the polenta. The wild strawberries burst as the cake bakes, creating little pockets of jammy fruit throughout the sponge.

It’s the sort of cake that works for almost any occasion – afternoon tea, a picnic, a summer dessert or simply something lovely to eat with a cup of coffee.

Why wild strawberries are so special

If you’ve never come across wild strawberries before, they’re quite different from the large strawberries you find in supermarkets.

Wild strawberries (Fragaria vesca) are much smaller – often no bigger than a fingernail – but their flavour is far more concentrated. They grow low to the ground and are often hidden beneath the plant’s leaves, which means you sometimes need to gently move the foliage aside to find them.

The first time I took my toddler looking for wild strawberries it became something of a treasure hunt. Of course, about half of them went straight into her mouth before we made it home, which is absolutely part of the experience. But if you gather a small bowlful, it’s enough to make something truly special.

If you don’t have access to wild strawberries, don’t worry – you can absolutely make this cake using ordinary strawberries too. Simply chop them into small pieces before adding them to the batter.

Why polenta works so well in this cake

The addition of polenta might sound unusual if you’re used to traditional sponge cakes, but it works beautifully here.

Polenta (or cornmeal) adds a gentle grainy texture that gives the cake a lovely crumb. It’s similar to the texture you find in cornbread – soft and slightly rustic rather than fluffy like a classic Victoria sponge.

That texture pairs wonderfully with fruit.

As the cake bakes, the strawberries release their juices, which soak slightly into the crumb around them. The result is a cake that feels both soft and lightly textured at the same time.

If you end up loving the texture, try my strawberry muffins next – they’re unbelievably soft.

overhead image of a strawberry and polenta cake on a white plate

Ingredients you’ll need

This cake uses very simple ingredients, which is another reason I love it.

Butter – Salted butter works particularly well here because the salt enhances the sweetness of the strawberries. Unsalted butter will also work perfectly fine.
Light brown sugar – Light brown sugar adds a gentle caramel flavour which complements the strawberries beautifully.
Eggs – Eggs help bind the cake and give it structure.
Self-raising flour – Self-raising flour provides the lift that helps the cake rise.
Polenta (or cornmeal) – Polenta gives the cake its distinctive crumbly texture and slightly golden colour.
Wild strawberries – The star of the show. If you don’t have enough wild strawberries, you can supplement them with chopped regular strawberries.

wild strawberry cake with a slice cut out of it on a white plate

How to make wild strawberry and polenta cake

One of the best things about this cake is how quick it is to make.

1. Prepare the tin

Grease a 9-inch cake tin with butter and preheat the oven to 180°C.

2. Cream the butter and sugar

In a large bowl, beat the softened butter and light brown sugar together until light and fluffy.

Crack the eggs in one at a time, beating well after each addition so the mixture stays smooth.

3. Fold in the dry ingredients

Add the self-raising flour and polenta, then gently fold everything together.

Stir in the wild strawberries until they are evenly distributed through the batter.

4. Bake

Pour the batter into the prepared cake tin and bake for about 30 minutes, or until a skewer inserted into the centre comes out clean.

Allow the cake to cool slightly before slicing.

Can you use regular strawberries?

Yes, absolutely.

If you don’t have wild strawberries, simply chop regular strawberries into small pieces before adding them to the batter.

You may find the flavour is slightly milder, but the cake will still be delicious.

Tips for the best results

Don’t overmix the batter – Once the flour goes in, mix gently. Overmixing can make cakes dense.
Use ripe strawberries – Wild strawberries are naturally very flavourful, but if using regular strawberries make sure they’re properly ripe.
Watch the baking time – Because strawberries release moisture, baking times can vary slightly depending on the fruit.