Strawberry Buckle

9 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

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 in baking pan


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!


Strawberry Buckle in baking pan


    • 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.



  • 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.

Strawberry Buckle in baking pan, top-down view

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Strawberry Buckle

Strawberry Buckle is the best berry dessert for summer! Melt in your mouth buttery cake loaded with fresh strawberries, topped with sweet cinnamon crumble.
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



  • 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.


Calories: 259kcal | Carbohydrates: 43g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 176mg | Potassium: 168mg | Fiber: 1g | Sugar: 23g | Vitamin A: 280IU | Vitamin C: 21mg | Calcium: 54mg | Iron: 1mg

Strawberry Buckle collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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    1. 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.

  1. 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!

  2. What a great way to end the evening! Served this for dessert tonight, and it’s easily a new favorite recipe! Hands-down delicious!

  3. 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?

    1. That was a glitch, it should have stated 9 servings. Thanks for letting me know. Hope you enjoy it!