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5 from 2 votes

Easy Strawberry Buckle

Made with fresh strawberries baked in a tasty, custardy-cake that comes together in just minutes
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Servings: 8 Servings
Author: Tricia


  • 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)
  • 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


  • 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.


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.