Strawberry Buckle Recipes

STRAWBERRY BUCKLE

Steps:

• In a large bowl, cream sugar and butter until light and fluffy.
• Blend in eggs and vanilla, then milk.
• In separate bowl sift together dry ingredients.
• Stir into wet mixture.
• Fold in strawberries.
• Spread in greased, floured, 9x9 inch baking pan.
• Topping:.
• Cream butter and sugar.
• Blend in flour and cinnamon.
• Sprinkle over batter.
• Dash with nutmeg.
• Bake in 375°F oven for 30-35 minutes.
• Serve warm with cream.

RASPBERRY AND STRAWBERRY BUCKLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease one 11x7 inch glass baking dish.
• Cream 1/2 cup of the butter or margarine with 1/2 cup of the white sugar until light, beat in the egg. Add the baking powder and the salt. Stir in the 2 cups of flour one cup at a time alternating with the yogurt. Spread batter into the prepared pan. Arrange fruit over top of batter. Sprinkle topping over fruit.
• To Make Topping: Mix together 1/2 cup white sugar, 1/2 cup flour, 1/2 cup butter or margarine, and the cinnamon until the mixture resembles coarse crumbs.
• Bake at 375 degrees F (190 degrees C) for 1 hour and 15 minutes or until the cake is top is puffed and nicely browned. Allow cake to cool. You can serve it directly from the baking dish or for a more attractive presentation, I cut it up into squares and arrange them on a platter.

STRAWBERRY BUCKLE WITH LEMON-PISTACHIO STREUSEL

Steps:

• TO MAKE THE STREUSEL, cut the butter into small chunks and let sit at room temperature for 5 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, sugar, salt, and zest. Add the butter and mix on low speed until the mixture resembles coarse beach sand, about 2 minutes. Add the pistachios and mix just until the streusel begins to clump together and look like gravel, being careful not to let it come together to form a dough. If not using the streusel right away, store it in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
• TO MAKE THE CAKE, preheat the oven to 350°F (175°C). Butter and flour the bottom and sides of a 9-inch (23 cm) springform pan.
• Sift the flour and baking powder into a small bowl.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on low speed until smooth, 1 to 2 minutes. Add the sugar and salt and mix on low speed until well combined. Scrape down the sides of the bowl, then mix on medium speed until light and fluffy, 4 to 5 minutes.
• In a small bowl, combine the eggs and the vanilla extract and whisk vigorously until well blended.
• With the mixer on medium speed, add the egg mixture very slowly, in a steady stream, and mix until well-incorporated and very smooth, about 30 seconds. Scrape down the sides of the bowl, then mix on medium speed for 30 more seconds.
• Scrape down the sides of the bowl, then add the flour mixture. Mix on low speed just until uniform in texture. Use a rubber spatula to gently fold in the fruit until evenly incorporated.
• TO ASSEMBLE AND BAKE, pour the batter into the prepared pan, smooth it with an offset or rubber spatula, and sprinkle the streusel evenly over the top. Bake for 55 to 60 minutes, until the streusel is dry and golden and the buckle is firm and springs back when gently pressed in the center, rotating the pan midway through the baking time.
• Let the cake cool in the pan on a wire rack for 30 minutes, then remove from the pan. Serve warm or at room temperature. Stored in a covered container at room temperature, it will keep for up to 3 days.

SUMMER STRAWBERRY BUCKLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
• Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
• Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
• Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

STRAWBERRY BUCKLE WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter.
• Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter.
• Bake until golden brown, about 35 minutes. Serve with vanilla ice cream.

BLUEBERRY STRAWBERRY BUCKLE

Steps:

• 1. Preheat oven to 350 degrees. Grease a 9-inch square baking pan.
• 2. In a small bowl, cream 1/4 cup of the butter and 1/2 cup of the sugar. Blend in egg and vanilla.
• 3. In a small mixing bowl, stir together 1 cup of the flour, baking powder, and salt.
• 4. Add dry ingredients to creamed mixture alternately with milk; Stir until blended.
• 5. Pour batter into prepared pan.
• 6. Arrange fruit over batter.
• 7. In a small bowl, combine remaining sugar, remaining flour, cinnamon, and nutmeg. Cut in the remaining 1/4 cup of butter until the mixture is crumbly.
• 8. Sprinkle crumb mixture over fruit. Bake for 35 minutes.
• 9. Serve with sweetened whipped cream or vanilla ice cream, if desired.