This Strawberry Buckle is what I’d call a good old-fashioned dessert. Which is usually synonymous with something delicious, made from simple ingredients that you probably have on hand.
I baked my buckle in individual cast-iron skillets, but a 10-inch skillet or 9-inch round or square pan will work too. Just make sure you increase the baking time if you’re making this in a single large dish.
I highly recommend serving this tasty strawberry dessert warm with a big scoop of vanilla ice cream.
I know strawberry season has come and gone in some places, but in Colorado, strawberries are at their peak.
Of course, strawberries are widely available year-round in most places, but I love getting them from the farmers’ market during the few months they’re available. They make desserts like this Strawberry Buckle so much better!
For the cake
- 1/2 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/4 cups plus flour
- 1/3 cup buttermilk
- 2 cups fresh strawberries, hulled and chopped
For the streusel
- Preheat oven to 350 degrees. Butter 4 (6-inch) cast iron skillets (or a 10-inch skillet or 9-inch round or square pan).
- With an electric mixer, cream 1/2 cup butter and 1/2 cup brown sugar until light and fluffy.
- Beat in the egg and vanilla. Add the baking powder and salt and mix well.
- Add the flour and mix until just moistened. With the blender on low speed, gradually add the buttermilk and mix until smooth.
- Make the streusel by combining the flour, sugar and spices in a small bowl. Cut in the butter until the mixture resembles course crumbs.
- Divide the batter evenly between the skillets, or spread evenly into a single pan. Sprinkle the strawberries over the batter, then top the berries with the streusel.
- Bake 25-30 minutes for individual skillets (40-45 minutes for a larger pan or skillet) or until the top is a light golden brown. Let stand 5 minutes before serving.
Who Dished It Up First: Adapted from Boulder Locavore.