1. Preheat your oven to 350 degrees F. Grease a 10 to 12-inch cast iron skillet or cake pan with a little butter to ensure the cake releases easily after baking.
2. In a large mixing bowl, combine butter, brown sugar, honey, buttermilk, lemon zest, and vanilla. Beat them together until the mixture is well combined and smooth, about five minutes. You want to see it become light and fluffy.
3. Next, add the eggs, one at a time, making sure to beat well after each addition. This is crucial for incorporating air into the batter, which helps the cake rise.
4. Now, gently mix in the all-purpose flour, cornmeal, baking powder, and salt. Stir until just combined; overmixing can lead to a tough cake, so be gentle!
5. Fold in the strawberries carefully, ensuring they are evenly distributed throughout the batter without crushing them. This will give you delightful bursts of fruitiness in every bite.
6. Pour the batter into the prepared pan. Make sure to smooth the top with a spatula to ensure even baking.
7. Place the pan in the oven and bake for 25 to 30 minutes. The cake is done when it turns golden brown and a toothpick inserted into the center comes out clean. Be cautious not to overbake; the goal is a moist cake!
8. While the cake is cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar and buttermilk until smooth and creamy. Adjust the consistency to your preference by adding more buttermilk if needed.
9. Once the cake has cooled slightly, drizzle the glaze over the top. It will create a lovely sheen and add sweetness. Enjoy the cake slightly warm!
10. Slice, serve, and watch as everyone enjoys this delightful Strawberry Cornmeal Cake!
