Easy Strawberry Buckle

An overhead view of a baking pan filled with strawberry buckle dessert.

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5 from 2 votes

Made with fresh strawberries baked in a tasty, custardy-cake that comes together in just minutes.

Prep Time10

Cook Time40

Total Time50

Course: Dessert

Cuisine: American

Keyword: strawberry

Servings: Servings

Calories: 219kcal

Author: Tricia

Ingredients

1 ¼ cup unbleached all-purpose flour
½ cup whole milk
1 (14-ounce) can sweetened condensed milk
8 tablespoons unsalted butter melted and cooled slightly (113g)
⅛ teaspoon salt
2 teaspoons baking powder
1 teaspoon vanilla extract
2 cups diced strawberries plus 1/2 cup halved
¼ cup granulated or coarse sugar for topping

Instructions

Preheat oven to 350°F.
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.

Notes

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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition