Indulge in the delightful flavors of summer with our enticing Strawberry Buckle recipe. This classic dessert features layers of sweet, juicy strawberries nestled within a tender, cake-like batter, creating a symphony of textures and flavors. The irresistible aroma of freshly baked strawberries and the golden-brown crust will tantalize your senses and evoke nostalgic memories of warm summer days. This recipe offers three variations to cater to your preferences: a classic Strawberry Buckle with a simple streusel topping, a luscious Cream Cheese Strawberry Buckle with a velvety cream cheese filling, and an elegant Strawberry Buckle with an almond streusel topping that adds a touch of sophistication. Each variation promises a unique taste experience that will leave you craving for more. Gather your ingredients and embark on a culinary journey that celebrates the vibrant flavors of strawberries in these delectable Strawberry Buckle recipes.
Here are our top 7 tried and tested recipes!
STRAWBERRY-RHUBARB BUCKLE
Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.
Provided by Kim's Cooking Now
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 1h
Yield 8
Number Of Ingredients 19
Steps:
- Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
- In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
- Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
- Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
- Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g
RASPBERRY AND STRAWBERRY BUCKLE
I've always called this a buckle (I'm from the Midwest), but my friends here in California, say it's a 'coffee cake', but no matter the name they love it!
Provided by Jackie Cooper
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Yield 15
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish.
- Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit.
- To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs.
- Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.
Nutrition Facts : Calories 266.1 calories, Carbohydrate 34.7 g, Cholesterol 45.2 mg, Fat 13 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 7.9 g, Sodium 222 mg, Sugar 16.5 g
SUMMER STRAWBERRY BUCKLE
This is a delicious strawberry buckle that is served warm with whipped cream or vanilla ice cream. The topping is a sweet concoction of brown sugar, cinnamon, and nutmeg. Enjoy!
Provided by Cat Lady Cyndi
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 45m
Yield 8
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
- Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
- Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
- Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes.
Nutrition Facts : Calories 390.9 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.9 g, Sodium 367.6 mg, Sugar 30.5 g
STRAWBERRY BUCKLE
I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.
Provided by Bri22
Categories Breads
Time 10m
Yield 10-12 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, cream sugar and butter until light and fluffy.
- Blend in eggs and vanilla, then milk.
- In separate bowl sift together dry ingredients.
- Stir into wet mixture.
- Fold in strawberries.
- Spread in greased, floured, 9x9 inch baking pan.
- Topping:.
- Cream butter and sugar.
- Blend in flour and cinnamon.
- Sprinkle over batter.
- Dash with nutmeg.
- Bake in 375°F oven for 30-35 minutes.
- Serve warm with cream.
Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3
BLUEBERRY STRAWBERRY BUCKLE
This blueberry strawberry buckle screams summertime! It is as beautiful as it is delicious. The red, white and blue have a patriotic feel. This buckle has a light, fluffy, and slightly sweet bottom layer. A mixture of fruit provides a delicious sweet and tart layer of flavor. The buttery crumb topping has a slight spice to it...
Provided by billy haze
Categories Other Desserts
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
- 2. In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar. Blend in egg and vanilla.
- 3. In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
- 4. Add dry ingredients to creamed mixture alternately with milk; Stir until blended.
- 5. Pour batter into prepared pan.
- 6. Arrange fruit over batter.
- 7. In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg. Cut in the remaining 1/4 cup of butter until the mixture is crumbly.
- 8. Sprinkle crumb mixture over fruit. Bake for 35 minutes.
- 9. Serve with sweetened whipped cream or vanilla ice cream, if desired.
STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL
This coffee-cake like strawberry cake is piled high with a lemony pistachio streusel.
Provided by James Freeman
Categories Cake Berry Citrus Fruit Nut Breakfast Brunch Dessert Bake Freeze/Chill Kid-Friendly Strawberry Lemon Tree Nut Pistachio Party Advance Prep Required Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes one 9-inch (23 cm) cake; serves 6 to 8
Number Of Ingredients 16
Steps:
- TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
- TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
- Sift the flour and baking powder into a small bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
- In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
- With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
- Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
- TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
- Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.
RHUBARB - STRAWBERRY BUCKLE
What can be so good and disappear so fast like magic? This delicious dessert by: foodiereflections.com --- check out all the recipes too. The caramelized rhubarb really gives this dessert the best flavor. You must try the roasting of the rhubarb in other recipes- it really changes the flavor of the dessert to Yum!
Provided by Pat Duran
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 23
Steps:
- 1. Preheat oven from the 350^ to 375^.Coat an 8-inch square baking dish with nonstick cooking spray.
- 2. Buckle batter: Beat the butter in a mixer until fluffy. Add the sugar and beat 1 minute, then add the egg. Beat 1 minute longer until well-combined. In a separate bowl, whisk together the flour, baking powder, salt and ground ginger. Add 1/3 of the dry ingredients to the butter mixture and beat, then add 1/3 of the milk. Continue alternating until the dry ingredients, milk and vanilla have been well combined. Stir in the strawberries and mix until just incorporated.
- 3. Spoon half the batter into the prepared dish; use your fingers, the batter will be sticky. Arrange the roasted rhubarb in an even layer and top with lemon juice. Arrange the remaining batter in an even layer over rhubarb.
- 4. Topping: Combine all the ingredients in a bowl and with a pastry blender mix until it is the texture of coarse meal. Scatter evenly over batter. Bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Great served warm or cool. Try a little ice cream or whipped topping too. This is Yummy!
- 5. Note: This batter make great muffins too!
Tips:
- For the best results, use fresh, ripe strawberries.
- If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained.
- Make sure the butter is cold before you cream it with the sugar. This will help to create a light and fluffy batter.
- Don't overmix the batter. Overmixing can make the buckle tough.
- Bake the buckle until a toothpick inserted into the center comes out clean.
- Let the buckle cool for at least 15 minutes before serving. This will help the buckle to set and make it easier to slice.
Conclusion:
Strawberry buckle is a delicious and easy-to-make dessert that is perfect for any occasion. It is a great way to use up fresh strawberries and is a surefire hit with family and friends. So next time you are looking for a dessert to make, give strawberry buckle a try. You won't be disappointed!
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