Strawberry Buckle is a simple, delicious summer dessert that’s perfect for brunch and special occasions. Everyone will love it! Try it today!
This fresh summery Coffee Cake is a delicious treat you can enjoy all season. Perfect for Mother’s Day brunch and special occasions. You should also try my Strawberry Coffee Cake and Strawberry Cream Cheese Coffee Cake.
Why You’ll Love This Dessert?
- Uses simple ingredients you likely already have in your pantry and fridge.
- It’s perfect for sharing at a brunch or gathering, but cozy enough to enjoy as a casual treat at home!
Sabrina’s Strawberry Buckle Recipe
Some of the best parts about summer time are sunshine and fresh strawberries even though we love our classic Blueberry Buckle. This recipe so easy to make and ready in about an hour, no need to frost or cool completely before serving. Baking with fresh fruit also makes your whole home smell cozy and welcoming.
Recipe Card
Ingredients
Batter
- 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
Crumble Topping
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 cup butter , softened
Instructions
Batter
- Preheat oven to 375 degrees and spray an 8×8 pan with baking spray.
- Add ¾ 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.
Crumble Topping
- In a small bowl, use a fork to mash together ½ cup sugar, ⅓ cup flour, cinnamon, and butter until large crumbles form.
- Add streusel topping evenly over the batter and bake for 40-45 minutes.
Nutrition
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Sabrina’s Tip
If you substitute frozen strawberries, 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 ¼ cup of white sugar to your batter.
Table of contents
About this Recipe
One of the best parts of this Strawberry Buckle is the buttery, cinnamon-spiced crumble topping. Made with simple pantry staples, it adds a delicious finishing touch to the cake. There is less sugar in this batter so that the natural sweetness of strawberries shines through. If using frozen strawberries, thaw them in a colander and gently pat them dry. For tart strawberries, add ¼ cup of sugar to the batter for extra sweetness.
Pairing Suggestions
Fresh Cream and strawberries are a natural pair, so make sure to enjoy this buttery cake with a dollop or two of homemade Whipped Cream. If you want a sweeter summer dessert, you can also top it with Vanilla Ice Cream. You can also keep it simple and enjoy with a fresh cup of coffee.
How to Store
- Serve: After serving, keep 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.
Variations
- Buttermilk: For a tangy, southern flair, replace the milk 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: Replace half the flour with rolled oats and half the sugar with brown sugar in the crumble topping recipe. Add ½ cup chopped pecans and combine all ingredients. Bake as usual.
- Strawberry Buckle Muffins: You can bake in a muffin pan for mini strawberry coffee cakes on the go. Fill a lined 12 cup muffin tin ¾ full, top each muffin cup with crumble, and bake for 18-22 minutes.
Related Recipes
More Strawberry Cakes to Try
These photos were in a previous version of this post
This Strawberry Buckle recipe is perfection! It has the right amount of sweetness, and the crumble topping is just so good! This will definitely be one of the repeat recipes in my home!
Glad to hear you enjoyed the Strawberry Buckle Dossy and thanks for the five star review!
I just too mine out of oven. It looks and smells delicious. Can’t wait to taste it! Thinking I can probably do this with other fruits as well. Thank you for sharing your recipes. I can always count on your recipes turning out and being delicious.
Aw thanks Joanna and thanks for the five star review.
Can you use frozen strawberries in this recipe?
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.
This is so good! I tend not to enjoy cobblers that much and usually end up making a crisp with my extra fruit. My kids however don’t like them so I hoped to find a recipe we’d all enjoy. This is a winner! After reading up on the differences between cobblers, crisps, and buckles, I knew it was similar to cake but with fruit mixed in. This is so much better than what I was expecting. The cake itself isn’t too sweet and has an almost biscuit like taste. The fruit really shines through and the crumble topping gives a sweetness boost. You could easily make it without the crumble and/or serve it with ice cream. I had some tonight after it cooled and plan to eat it for breakfast in the morning. I may even share with my kids 🙂 Thanks so much!
My family really loved this! Such a delicious summer treat!
Yay! Thanks for the 5 stars, Toni.
What a great way to end the evening! Served this for dessert tonight, and it’s easily a new favorite recipe! Hands-down delicious!
I’m glad you all loved it!
This is MY kind of dessert! I am so excited to try this!
Sounds good, but 12 servings out of an 8″x8″ baking pan means each serving would be super tiny, if we were watching our calories & carbs. I wonder if anyone ever bothers to check?
That was a glitch, it should have stated 9 servings. Thanks for letting me know. Hope you enjoy it!