Easy Strawberry Buckle Recipe: Old-Fashioned Crumb-Topped Cake

What Is a Buckle Cake?

A buckle cake is an old-fashioned, single-layer fruit cake that “buckles” as it bakes. Here’s the idea:

• You start with a thick, simple batter (similar to a snack cake or coffee cake base).
• You add plenty of fruit (like strawberries, blueberries, peaches, or rhubarb).
• As the cake rises and the fruit releases juices, the surface becomes uneven and lightly craggy—it buckles.
• A generous layer of crumb topping (aka streusel) adds that classic, golden finish.

Why You’ll Love This Strawberry Buckle Recipe

• Simple ingredients you likely already have
• Bold strawberry flavor without complicated steps
• Thick batter that supports fruit (instead of turning soupy)
• Buttery crumb topping that bakes up golden and crisp-tender
• Works for:
  • brunch
  • potlucks
  • bake sales
  • “Just because” weeknight dessert

Ingredients You’ll Need for the Prepared Strawberry Buckle Recipe

This section explains the “why” behind each ingredient so you can bake with confidence.

For the Cake

• All-purpose flour
  Gives the cake structure while keeping it tender.
• Baking powder
  Helps the cake rise and “lift” around the berries.
• Salt
  Balances sweetness and boosts flavor.
• Unsalted butter (room temperature)
  Adds rich flavor and a soft crumb.
• Granulated sugar
  Sweetens and helps create a tender texture.
• Egg (room temperature)
  Binds the batter and supports the rise.
• Milk or buttermilk
  Moistens the batter. Buttermilk adds a gentle tang and a slightly softer bite.
• Vanilla extract
  Gives the cake that classic bakery aroma.
• Optional flavor boosters:
  • Lemon zest (brightens strawberries)
  • Almond extract (use a tiny amount)

For the Strawberries

• Fresh strawberries, hulled and cut
  • Quarter small berries
  • Chop larger ones into bite-sized chunks
• Optional:
  • A spoonful of sugar (if strawberries aren’t very sweet)
  • A spoonful of flour (helps absorb extra berry juices)

For the Crumb Topping (Streusel)

• All-purpose flour
• Brown sugar (or a mix of brown + white sugar)
• Salt (yes—just a pinch)
• Butter (cold)
  Cold butter helps create distinct crumbs.
• Optional:
  • Cinnamon (light touch)
  • Chopped nuts (pecans or almonds for crunch)
  • Rolled oats (for a heartier crumb texture)

Equipment

Keep it simple:

• 8×8-inch or 9×9-inch baking pan (or a 9-inch round)
• Mixing bowls
• Whisk
• Spatula
• Hand mixer (helpful, but not required)
• Parchment paper (optional, for easy lifting)

Strawberry Buckle Recipe (Step-by-Step)

Yield + Timing

• Makes: 9–12 slices (depending on how you cut it)
• Prep time: ~20 minutes
• Bake time: ~40–50 minutes
• Cool time: at least 20 minutes before slicing

Ingredients (Full List)

Cake Batter

• 1 1/2 cups (190g) all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup (113g) unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1/2 cup (120ml) milk or buttermilk
• Optional: 1 tsp lemon zest

Strawberries

• 2 to 2 1/2 cups fresh strawberries, hulled and chopped
• Optional: 1 tbsp flour (toss with berries)
• Optional: 1 tbsp sugar (if berries are very tart)

Crumb Topping (Streusel)

• 3/4 cup (95g) all-purpose flour
• 1/2 cup (100g) brown sugar (packed)
• 1/4 tsp salt
• 1/2 tsp cinnamon (optional)
• 6 tbsp (85g) cold unsalted butter, cut into small cubes
• Optional: 1/3 cup chopped nuts or 1/4 cup rolled oats

1) Make the Crumb Topping First

This is the secret to a strong, textured top.

1. In a bowl, combine:
   • flour
   • brown sugar
   • salt
   • cinnamon (if using)
2. Add cold butter cubes.
3. Use your fingertips or a pastry cutter to work the butter in until you get:
   • some sandy bits
   • some pea-size crumbs
   • a few larger clumps

2) Prep the Strawberries

• Hull and chop strawberries.
• Pat dry if they’re very juicy.
• Optional but helpful:
  • Toss strawberries with 1 tbsp flour (absorbs extra juices)
  • Add 1 tbsp sugar if your strawberries are on the tart side

3) Make the Cake Batter

1. Preheat oven to 350°F (175°C).
2. Grease an 8×8 or 9×9 pan (line with parchment if you want an easy lift).

Mix the dry ingredients

• In a bowl, whisk together:
  • flour
  • baking powder
  • salt

Cream the butter and sugar

• In a separate bowl, beat butter + sugar until light and fluffy (about 1–2 minutes with a hand mixer).

Add egg + vanilla

• Beat in the egg.
• Mix in vanilla (and lemon zest if using).

Combine wet + dry

• Add the dry ingredients in two additions, alternating with milk/buttermilk:
  • Dry → milk → dry → milk (ending with dry is fine)
• Mix just until combined.

Don’t overmix—stop when you don’t see streaks of flour.

4) Assemble the Buckle

1. Spread batter evenly into the pan (it’s thick—use a spatula).
2. Add strawberries:
   • Option A (classic buckle look): scatter strawberries over the top
   • Option B (more berry in every bite): fold half the berries into batter, then scatter the rest on top
3. Sprinkle the crumb topping evenly over the strawberries.

Tip: Don’t press the topping down—let it sit loose so it bakes up craggy.

5) Bake

Bake for 40–50 minutes, or until:

• The top is golden and crumbly
• The edges look set and slightly pulled from the pan
• A toothpick inserted into the cake portion comes out with a few moist crumbs
  (Try not to test only a strawberry pocket, which will look wetter.)

If the top browns too quickly, loosely tent with foil for the last 10 minutes.

6) Cool, Slice, Serve

Let the buckle cool in the pan for at least 20 minutes before slicing.

Serving ideas:

• Warm slice + scoop of vanilla ice cream
• Room temperature with coffee or tea
• Light dusting of powdered sugar
• Spoon a few fresh sliced strawberries on the side for a pretty finish

Variations (Keep the “Buckle” Style, Change the Flavor)

Make this Strawberry Buckle Recipe your own—without losing that classic buckle texture.

1) Strawberry Lemon Buckle

• Add:
  • 1–2 tsp lemon zest in batter
  • 1 tbsp lemon juice in milk/buttermilk
• Optional finish: powdered sugar + extra zest

2) Strawberry Rhubarb Buckle

• Swap 1 cup strawberries for 1 cup chopped rhubarb.
• If rhubarb is very tart, add a touch more sugar to the fruit.

3) Mixed Berry Buckle

• Use a combo of strawberries + blueberries + raspberries.
• Keep total fruit about the same (2 to 2 1/2 cups).

4) Vanilla-Almond Buckle

• Add 1/4 tsp almond extract (a little goes a long way).
• Add sliced almonds into the streusel for crunch.

5) Oat Crumb Topping

• Replace 1/4 cup flour in the topping with 1/4 cup rolled oats.
• Texture becomes more nubbly and rustic.

Common Mistakes

“My buckle is soggy in the middle.”

Possible causes:

• Strawberries were too wet
• Too much fruit
• Underbaked center

Fixes:

• Pat strawberries dry
• Keep fruit to about 2–2 1/2 cups
• Bake until the center is set (test cake portion, not a berry pocket)

“My crumb topping melted and disappeared.”

Possible causes:

• Butter was too warm
• Crumbs were too small/fine

Fixes:

• Use cold butter
• Leave some bigger clumps
• Chill topping 10 minutes before baking if your kitchen is warm

“My cake turned out dry.”

Possible causes:

• Too much flour
• Overbaked
• Overmixed batter

Fixes:

• Measure flour carefully
• Pull from the oven when a toothpick shows moist crumbs
• Mix just until combined

“All the strawberries sank.”

This can happen if the batter is too loose or the berries are extra juicy.

Fixes:

• Toss berries with flour
• Use thick batter (don’t add extra liquid)
• Scatter fruit on top instead of stirring it all in

Troubleshooting: Quick Fix Guide

• Top browning too fast?
  Loosely tent with foil for the final 10–15 minutes.
• Edges done, center still soft?
  Lower oven temperature slightly and bake a bit longer.
• Crumb topping too crunchy?
  Make slightly smaller crumbs next time (fewer big clumps).
• Crumb topping too soft?
  Increase clump size and bake until deeper golden.

How to Serve Strawberry Buckle Like a Bakery Slice

Make it look extra inviting:

• Serve warm with:
  • vanilla ice cream
  • softly whipped cream
• Add a finishing touch:
  • powdered sugar dusting
  • fresh strawberry slices on the plate
  • a drizzle of simple vanilla glaze (optional)

Make-Ahead + Storage

Make-ahead options

• Crumb topping: make 1–2 days ahead, refrigerate in a covered container.
• Whole buckle: bake the day before and let cool fully before covering.

Storing at room temperature

• Keep covered for 1–2 days (best texture in the first 24 hours).

Refrigerating

• If you prefer a firmer slice, refrigerate in a sealed container.
• Let slices come to room temperature before serving for the best crumb.

Freezing

• Slice and wrap individual pieces.
• Freeze in a bag or container.
• Thaw at room temperature and warm briefly if you like a “fresh-baked” feel.

FAQs About the Strawberry Buckle Recipe

What is a strawberry buckle?

A strawberry buckle is a single-layer fruit cake topped with a buttery crumb topping. It “buckles” as it bakes because the fruit weighs down parts of the cake and creates a rustic, uneven top.

What’s the difference between a buckle and a coffee cake?

A buckle usually has more fruit and that signature “buckled” look. Coffee cake often focuses on the cake and streusel, sometimes with little or no fruit.

Can I use frozen strawberries?

Yes—thaw, drain, and pat them dry first. Tossing them with a bit of flour helps manage extra moisture.

Why did my buckle sink in the middle?

A little dip is normal—buckles are rustic. If it feels underdone, it likely needs more bake time. Make sure your baking powder is fresh and avoid overmixing.

Conclusion

This Strawberry Buckle Recipe is the kind of old-fashioned bake you’ll come back to again and again—simple batter, plenty of juicy strawberries, and that buttery crumb topping that makes every slice feel special.