Strawberry Buckle
Can't beat a summertime buckle! This Strawberry Buckle incorporates a moist, soft, fluffy cake, ripe, juicy summer strawberries and a cinnamony streusel for a cake that's summer perfect! Top with fresh whipped cream or vanilla ice cream and you've got a summer dessert everyone is guaranteed to LOVE!
Prep Time15 minutes mins
Cook Time50 minutes mins
Total Time1 hour hr 5 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: buckle, cake, strawberries, summer
Servings: 8 servings
Calories: 428kcal
Author: MaryAnn Dwyer
Cake Ingredients
- 2 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. kosher salt
- 1/2 tsp. cinnamon
- 6 Tbsp. unsalted butter, room tempearture
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp. vanilla extract
- 1/2 cup milk
- 2 cups strawberries, washed, dried, hulled and halved
Streusel Topping
- 1/4 cup unsalted butter, melted and cooled
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar, firmly packed
- 1/3 cup all-purpose flour
- 1 tsp. cinnamon
- 1/4 tsp. kosher salt
Cake
Preheat oven to 350 degrees. Spray a 10-inch baking pan or springform pan with nonstick cooking spray. Set aside.
In a medium bowl, whisk together flour, baking powder, salt and cinnamon. Set aside.
In a stand mixer fitted with a paddle attachment, beat butter and sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs and vanilla and mix on low speed until well combined. Add half the flour mixture until just combined, followed by the milk and then the remaining flour mixture. Do not overmix. Fold in half or just a little over half of the strawberries. Pour the batter into the prepared pan. Top with the remaining strawberries. Sprinkle the streusel over the fruit.
Bake until lightly browned and until a tester inserted in center of cake comes out mostly clean, about 45 minutes. Transfer to wire rack and let cool for 5-10 minutes. Serve warm with freshly whipped cream, vanilla ice cream or dusted with confectioners' sugar, if desired.
I like to mix in about 1- 1 1/2 cups of the fruit into the batter and save the rest for the top of the batter before I sprinkle on the crumb.
You can use a round cake pan, a springform pan or a baking dish for this recipe. I used a 10-inch size baking dish.
I love to serve my buckle warm with some fresh whipped cream or with vanilla ice cream.
Calories: 428kcal | Carbohydrates: 64g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 210mg | Potassium: 243mg | Fiber: 2g | Sugar: 34g | Vitamin A: 554IU | Vitamin C: 21mg | Calcium: 95mg | Iron: 2mg