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Strawberry Buckle

This Strawberry Buckle is a fantastic dessert to bring to a Sunday brunch or summer party. Fresh strawberries and lemon make this subtly-sweet dish shine.
Prep Time: 15 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Kid-Friendly
Servings: 9
Calories: 402kcal
Author: Allie Hagerty

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 tbsp baking powder
  • 1/2 cup milk
  • 1 1/4 cup white sugar
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1/4 cup unsalted butter cubed
  • 1 egg

Instructions

  • Preheat the oven to 350°F. Line a 9x9 or 8x8 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.

Nutrition

Sodium: 186.7mg | Sugar: 413.7g | Fiber: 1.7g | Potassium: 120.4mg | Cholesterol: 35.9mg | Calories: 402kcal | Monounsaturated Fat: 3.7g | Polyunsaturated Fat: 5.8g | Saturated Fat: 6.3g | Fat: 17g | Protein: 5g | Carbohydrates: 58.3g
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