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Instructions Checklist
  • To prepare cake: Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and coat with cooking spray.


  • Whisk whole-wheat flour, all-purpose flour, cornmeal, baking powder, baking soda and salt in a medium bowl.

  • Beat eggs and 3/4 cup sugar in the bowl of a stand mixer fitted with a paddle attachment on low speed until incorporated. Add 1 cup yogurt, orange zest, orange juice and vanilla; beat until combined. Beating on medium-low, slowly add oil, scraping down the sides as necessary. Add the dry ingredients in 2 additions, beating on low just until incorporated. Pour the batter into the prepared pan and tap it lightly on the counter to remove air bubbles.

  • Bake the cake until golden brown and the edges begin to pull away from the sides, 35 to 40 minutes. Let cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let cool completely, about 2 hours.

  • To prepare filling & topping: Beat cream in the bowl of a stand mixer fitted with the whisk attachment on medium speed until frothy, about 1 minute. Add 1 1/2 tablespoons sugar and beat on medium-high until soft peaks form, 1 1/2 to 2 minutes. Fold in yogurt.

  • Combine strawberries and the remaining 2 tablespoons sugar in a medium bowl. Transfer half to another bowl, cover and refrigerate until ready to serve.

  • Using a bread knife, cut the cooled cake in half. Place the bottom layer on a serving plate, cut-side up. Spoon the remaining strawberries on top. Spread half of the whipped cream over them. Place the remaining cake layer on top, cut-side down. Spoon the remaining whipped cream on top. Cover with plastic wrap and refrigerate for at least 6 hours or up to 4 days.

  • Just before serving, top the cake with the reserved strawberries and their juice.

To make ahead:

Prepare through Step 7 and refrigerate cake, well wrapped, for up to 4 days.


9-inch round cake pan, parchment paper

Nutrition Facts

Per Serving:

303 calories; fat 15g; cholesterol 55mg; sodium 201mg; carbohydrates 38g; dietary fiber 2g; protein 5g; sugars 23g; saturated fat 6g; potassium 227mg.

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