Strawberry Buckle is the best berry dessert for summer! Melt in your mouth buttery cake loaded with fresh strawberries, topped with sweet cinnamon crumble.
This fresh summery breakfast is like a strawberry cobbler combined with a Crumb Cake. It’s a delicious, seasonal Coffee Cake Recipe, perfect for Mother’s Day brunch and all summer long!
STRAWBERRY BUCKLE
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 ¼ 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!
MORE TASTY COFFEE CAKE RECIPES
Blueberry Coffee Cake
New York Crumb Cake
Apple Crisp Crumb Cake
Honey Bun Cake
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VARIATIONS ON STRAWBERRY BUCKLE
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- 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 ½ 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 ¾ full, top each muffin cup with crumble, and bake for 18-22 minutes.
MORE DELICIOUS BREAKFAST RECIPES
Cinnamon Roll Monkey Bread
Easy Cinnamon Rolls (in 1 Hour!)
Easy French Toast Bake
Breakfast Casserole
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.
Ingredients
- 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
Instructions
Batter
- Preheat oven to 375 degrees and spray an 8x8 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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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!