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A strawberry buckle slice on a plate, with the rest of the buckle in a skillet in the background.

Strawberry Buckle

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  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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!




  • 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


  • 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


  1. Preheat the oven to 350°F.
  2. Grease a 10-inch cast iron skillet (or 10-inch Springform pan) with butter and set aside.
  3. 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.
  4. Turn the mixer to low and add in the flour and milk in alternating increments, beginning and ending with flour, mixing until just combined.
  5. Stir in the strawberries and spread into the prepared pan.
  6. 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.
  7. Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
  8. Dust with powdered sugar, if desired.


  • Store airtight for up to 3 days.
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