Strawberry Buckle is the best berry dessert for summer! Melt in your mouth buttery cake loaded with fresh strawberries, topped with sweet cinnamon crumble.
Some of the best parts about summer time are sunshine and fresh strawberries even though we love our classic Blueberry Buckle Recipe. Plump, ripe strawberries go on sale all summer long and they are so juicy and sweet!
With three cups of strawberries, this buttery coffee cake is loaded with fresh berry flavor in every bite. There is less sugar in Strawberry Buckle batter so that the natural sweetness of strawberries shines through. Fresh strawberries are sweetest during the peak of the season. Frozen strawberries are picked during this time too, so they make a great substitute the rest of the year.
If you substitute frozen strawberries in Strawberry Buckle, be sure to thaw them in a colander. Pat them dry without squishing them so they retain their shape. Taste test fresh strawberries sweetness before adding them to your cake batter. If the strawberries are tarter and less sweet than you’d like, you can add 1/4 cup of white sugar to your batter.
One of the best parts of this tasty cake is the buttery, cinnamon spiced crumble topping. A crumb topping or streusel is such a simple way to make a dessert special with no extra ingredients. The crumble for strawberry topping is made with the same pantry items as your cake batter and it makes it such huge difference!
This Strawberry Buckle is a great coffee cake for Mother’s Day brunch. It looks so beautiful with the bright berries poking through the golden brown crumble topping. It’s so easy to make and ready in about an hour, no need to frost or cool completely before serving. Baking with fresh fruit makes your whole home smell cozy and welcoming, perfect Mother’s Day.
Fresh Cream and strawberries are a natural pair, so make sure to enjoy this buttery Strawberry Buckle with a dollop or two of homemade Whipped Cream. If you want a sweeter summer dessert, you can also top your Strawberry Buckle with Vanilla Ice Cream.
Looking for more ways to use up cups full of strawberries? A fan favorite on the site is our Baked Strawberry Pie!
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VARIATIONS ON STRAWBERRY BUCKLE
- Buttermilk: For a tangy, southern flair, replace the milk in Strawberry Buckle with buttermilk or sour cream. You could also use plain whole milk greek yogurt!
- Lemon: Lemon and strawberry taste delicious together! Add the lemon zest and lemon juice of one lemon to the cake batter.
- Mixed Berries: Replace 1 cup of strawberries with other fresh berries like blueberries and blackberries in this buckle recipe.
- Pecan Streusel: Make Strawberry Buckle with a Pecan Streusel. Replace half the flour with rolled oats and half the sugar with brown sugar in the crumble topping recipe. Add 1/2 cup chopped pecans and combine all ingredients. Bake as usual.
- Strawberry Buckle Muffins: You can bake Strawberry Buckle in a muffin pan for mini strawberry coffee cakes on the go. Fill a lined 12 cup muffin tin 3/4 full, top each muffin cup with crumble, and bake for 18-22 minutes.
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HOW TO STORE STRAWBERRY BUCKLE
- Serve: Keep Strawberry Buckle at room temperature for up to 4 days, wrapped tightly in plastic wrap or aluminum foil.
- Store: Refrigerate your cake in an airtight container, or covered with plastic wrap, for up to 1 week. Warm in the oven or bring to room temperature to serve.
- Freeze: Cut cake into individual pieces and wrap each in plastic wrap. Place pieces in plastic bag and freeze for up to 6 months. Thaw completely at room temperature before serving.
- Yield: 9 servings
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Course: Dessert
- Cuisine: American
- Author: Sabrina Snyder
- 3/4 cup white sugar
- 1/4 cup butter
- 1 egg
- 1/2 cup milk
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3 cups strawberries , hulled and sliced
- 1/2 cup white sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter , softened
Note: click on times in the instructions to start a kitchen timer while cooking.
- Preheat oven to 375 degrees and spray an 8x8 pan with baking spray.
- Add 3/4 cup sugar and butter to your stand mixer on high speed and cream well.
- Add in the egg until well combined.
- Sift together 2 cups flour, baking powder, and salt then add to the stand mixer alternating with your milk in half amounts.
- Gently fold in the strawberries with a spatula and pour the batter into your baking pan.
- In a small bowl, use a fork to mash together 1/2 cup sugar, 1/3 cup flour, cinnamon, and butter until large crumbles form.
Add streusel topping evenly over the batter and bake for 40-45 minutes.
Yield: 9 servings, Amount per serving: 259 calories, Calories: 259g, Carbohydrates: 43g, Protein: 4g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 34mg, Sodium: 176mg, Potassium: 168mg, Fiber: 1g, Sugar: 23g, Vitamin A: 280g, Vitamin C: 21g, Calcium: 54g, Iron: 1g
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