Description
This easy strawberry buckle is an old-fashioned dessert made with fresh strawberries and a sweet crumble topping. Baked in a skillet so it’s crisp outside and soft and buttery inside!
Ingredients
Scale
Cake
- 1/2 cup butter, room temperature
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking powder
- Zest of one lemon (about 1 tablespoon)
- 2 cups all-purpose flour
- 1/2 cup milk
- 1 pound strawberries, coarsely chopped
Topping
- 6 tablespoons butter, room temperature, cubed
- 1 cup all-purpose flour
- 1/4 cup light brown sugar
- 1/4 teaspoon kosher salt
- Optional: powdered sugar to dust on top
Instructions
- Preheat the oven to 350°F.
- Grease a 10-inch cast iron skillet (or 10-inch Springform pan) with butter and set aside.
- In the bowl of your stand mixer fitted with paddle attachment, mix butter and sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, baking powder, and lemon zest. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour and milk in alternating increments, beginning and ending with flour, mixing until just combined.
- Stir in the strawberries and spread into the prepared pan.
- Place all the topping ingredients into a medium bowl. Using a pastry cutter or fork mix ingredients together until they resemble coarse sand. Use your hands to squeeze the mixture into large crumbs. Sprinkle on top of the batter.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Dust with powdered sugar, if desired.
Notes
- Store airtight for up to 3 days.
