Easy Strawberry Buckle – made with just a few pantry ingredients and loads of fresh strawberries, this tasty custardy-cake comes together in just minutes.
If you’re not familiar with buckles, allow me a moment to sing their praises!
A fruit buckle is an old-fashioned dessert with roots that are hard to pin down. I’ve always thought of it as a Southern dessert, but those from the North East may argue that fact. It’s basically a simple cake batter, spread into a pan and topped with fresh fruit; blueberry buckles are the most common. As the buckle bakes the fruit sinks to the bottom causing the batter to buckle under the weight of the fruit and create indentations. Sometimes buckles are made with fruit on the bottom and the batter on top, and occasionally you’ll find one that resembles a streusel-topped coffee cake. I spread diced strawberries on top of the batter, then later added halved strawberries on top to add to the visual appeal. The real magic is at the bottom of this pan.
I hope you’re not in strawberry overload because I still have a few more recipes to share this season! Strawberries inspire and delight and are right up there with some of the best fruits ever, in my humble opinion.
Strawberry season has been wonderful this year here in Virginia. We’ve enjoyed eating them fresh, with yogurt, added to smoothies and baked into incredible treats. Strawberries break down quickly when baked creating a jammy soft pool of sweet fruit and a custardy layer on the bottom of the buckle, without being wet. So delicious.
The sweet crispy top is a wonderful contrast to the soft custard on the bottom. And of course is best served warm with vanilla ice cream. Yum!
Did I mention that this is a one-bowl, no-mixer-required, easy-peasy recipe? Next time friends or family pop over and you want to impress them with your on-the-spot baking abilities, whisk up this old-fashioned strawberry buckle. Just wait until you smell it baking in the oven! I know you’re going to love it too 😉
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- 1 1/4 cup unbleached all-purpose flour
- 1/2 cup whole milk
- 1 can sweetened condensed milk
- 8 tablespoons (113g) unsalted butter, melted and cooled slightly
- 1/8 teaspoon salt
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 2 cups diced strawberries plus 1/2 cup halved
- 1/4 cup granulated or coarse sugar for topping
- Preheat oven to 350F.
- Lightly grease or spray a 13x9-inch baking pan. In a medium mixing bowl, whisk together the flour, milk, condensed milk, melted butter, salt, baking powder and vanilla until smooth. Pour the batter into the prepared pan. Scatter 2 cups of the diced strawberries evenly over the batter. Sprinkle the sugar over the batter and strawberries.
- Bake for 20 minutes, then quickly top with the remaining halved strawberries. Return the buckle to the oven and continue baking for another 15 to 20 minutes, for a total of 35 to 40 minutes or until deep golden brown and a toothpick inserted into the center comes out clean.
- Cool buckle for 10 minutes, then serve warm topped with vanilla ice cream, if desired.
The 2 cups of diced strawberries sink to the bottom of the pan as the buckle bakes. The remaining 1/2 cup of halved strawberries are optional but add nice visual appeal to the cake.
Here are a few more of our favorite baked strawberry treats for you to try:
Strawberry Breakfast Cake made with fresh juicy strawberries tucked into a moist sour cream batter. Not overly sweet, this cake is terrific served for breakfast, brunch or as a light dessert.
Strawberry Biscuit Wedges – a lightly sweet buttermilk biscuit stuffed with ripe strawberries and drizzled with a simple icing. You’ll love the soft biscuit texture, crispy sweet top and the pops of strawberry flavor in every bite!
Orange Strawberry Muffins ~ made with fresh-picked strawberries, fresh-squeezed orange juice and plenty of orange zest, these muffins have a light and moist texture from the rich sour cream batter. The flavor is robust, with distinct notes of orange and strawberry. Not overly sweet, these muffins do well with a sprinkle of coarse sugar on top.
Here’s a link to my favorite 13×9-inch baking pan. It’s perfect for Lasagna, brownies or just about anything. Click on the photo for more information:
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I can’t wait to try this Summer Berry Buckle Recipe from NYT Cooking. Loads of sweet berries and a simple cake batter. It doesn’t get much better than that. Brown Eyed Baker shared a lovely Blueberry Buckle Recipe with a streusel topping. It sounds and looks wonderful! I’m thinking those blackberries growing in our backyard would make a wonderful buckle too, stay tuned!
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