Strawberry Corn Cakes Premium PD Recipe

These golden berry-filled corn cakes are fun to make and perfect to prepare when sweet strawberries are in season. This recipe was inspired by a visit to the beautiful strawberry fields of Carlsbad, California. I combined my love of corn, fresh berries and a take-it-and-go style breakfast cake. I suggest you find the time to slow it down and enjoy these topped with Protective Diet’s thick and creamy Greek Yogurt, along with extra berries for dipping.


  1. My daughter called these Strawberry Shortcake cookies today. I didn’t make them for a long time because the idea of corn and strawberries didn’t seem that appealing, however they are quite delicious and will make a yummy breakfast on the go. Thanks, Julie.

  2. I mixed up the battery and got my first pan in the oven cooking. Ever since I’ve been a kid I love tasting the better. There’s no eggs in this so why not? Oh my gosh! This is so incredibly good! I can’t wait until the first batch comes out and cools down so I can taste the cooked one. The batter is excellent. Julie you have outdone yourself! Good job!

  3. another winner! so good and easy to make. i had no idea what this would taste like before i made them and they are amazing. almost like a big soft cookie, i used ½ the sweetener and next time i might just leave it out.

  4. Ok so I’m dying to try these. I had all the ingredients EXCEPT strawberries. Ran to the store (Jewel) and lo and behold their shipment of strawberries didn’t come in. Crazy, I know… middle of summer and no strawberries? Too lazy to drive to another store so come home and remember I have a bag of fresh cherries in the fridge. So guess what, I chopped up the cherries and gave it a go. Results? Not bad at all! Sweet, juicy and delicious. I will definitely try again once I get some strawberries. Thanks for a wholesome treat!

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