Strawberry Buckle
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Growing up, my mom would always make her famous blueberry buckle. Even to this day, if you ask my neighbors, they would tell you allll about that dang buckle. I’m not a huge blueberry fan, and much prefer strawberries. One day, I found myself with a surplus of ruby-red berries and decided to try to whip up a strawberry buckle
This strawberry buckle is light, not overly sweet, and bright. The lemon juice and zest brings a freshness without making the buckle tart. I think this would be a great dish to make for a brunch or a dessert. This coffee-cake cousin is best served warm. However, you can easily reheat this dish in the oven.
However, if you aren’t a fan of strawberries, no problem! I have made this recipe with blueberries and can confirm that it comes out well, but you might be able to try other fruit as well.
To make seasoned and salted’s strawberry buckle, you’ll need the following ingredients:
- strawberries
- lemon
- all-purpose flour
- shortening
- baking powder
- milk
- white sugar
- ground cinnamon
- kosher salt
- unsalted butter
- egg
Enjoy, and as always, please let me know if you make this recipe – and if you do, don’t forget to tag @seasonedandsalted and #seasonedandsalted on Instagram!
Strawberry Buckle
Equipment
- measuring cups
- measuring spoons
- mixing bowls
- 9×9 or 8×8 baking dish
- handheld mixer
- parchment paper
- silicone spatula
- cooling rack
Ingredients
- 2 cups strawberries sliced
- 1 lemon zested and juiced
- 2 1/2 cups all-purpose flour divided
- 1/2 cup shortening
- 2 1/2 tablespoons baking powder
- 1/2 cup milk
- 1 1/4 cup white sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter cubed
- 1 egg
Instructions
- Preheat the oven to 350°F. Line a 9×9 or 8×8 baking dish with parchment paper and set aside. Add ¾ cup sugar and ½ cup shortening into a large mixing bowl or the bowl of a stand mixer. Beat until light and airy. Next, add one egg and beat until smooth.
- In a separate bowl, combine 2 cups all-purpose flour, 2 ½ tsp baking powder, and ¼ tsp kosher salt.
- Add little bits of milk and the flour mixture to the egg and shortening mix by alternating – first add a little milk, then beat until smooth, then add a little bit of the flour, and beat until smooth. Repeat this process until the milk, the flour mixture, and the egg and shortening mixture have combined completely. That batter should be thick but smooth.
- Add the zest (and juice) of one lemon to the batter and mix to combine.
- Pour the batter into the prepared baking dish. Next, spread the 2 cups of sliced strawberries on top of the batter and gently press the strawberries into the batter, but not completely. Just press enough that they aren’t sitting on top of the batter — so in a way, they are part of the top part of it instead.
- In another bowl, combine the remaining ½ cup all-purpose flour, ½ cup white sugar, and ½ tsp cinnamon. Cut in the butter and mix it with your hands util it becomes crumbly. If you are having a hard time, I sort of smoosh the butter in my fingers with the flour and that helps – don’t worry if it isn't perfectly crumbly.
- Spread the crumbly topping on top of the batter and then with your fingers, gently press into the buckle batter. The strawberries and crumble will sort of mix with the batter.
- Bake the buckle for 60 minutes or until golden and cooked through. Allow the buckle to cool on a cooling rack for 10-15 minutes before you cut into it. Serve immediately.