Strawberry Buckle with Pecan Streusel

Our little strawberry patch is bursting with ripe berries right now so I was excited when I stumbled upon a recipe from Real Simple for this delicious skillet strawberry buckle with pecan streusel. A buckle is basically a cake with fruit and sometimes topped with a delicious streusel. I served this warm strawberry buckle with vanilla ice cream and we all LOVED it. The cake was moist, flavorful, and filled with strawberries while the pecan streusel gave a nice bit of crunch and made this wonderful cake extra special.

How to Make a Strawberry Buckle with Pecan Streusel

Preheat the oven to 350 degrees. Butter a 10-inch cast iron skillet.

Make the streusel by combining the flour, oats, brown sugar, baking powder, and salt together in a bowl. Add the butter and press and pinch it into the flour mixture with your fingers until evenly moistened and crumbly. Add the chopped pecans and mix well; set aside.

Make the strawberry buckle by whisking together the flour, baking powder, salt, and baking soda in a small bowl.

In a large bowl, beat the butter and sugar together until fluffy and creamy, for 2 minutes. Add the eggs, one at a time, and then the vanilla extract; beat until creamy and smooth.

Gently add the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture, until just combined. Gently fold in the strawberries. Pour into the prepared cast iron skillet. Top evenly with the streusel mixture.

Place into the oven and bake for 35-40 minutes, or until a tester inserted in the center comes out with moist crumbs attached. Serve warm with a scoop of ice cream or whipped cream, if desired. Enjoy!

Strawberry Buckle with Pecan Streusel

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Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Course: Dessert

Servings: 8

Author: Pam - For the Love of Cooking / Original recipe by Real Simple

Ingredients

Pecan Streusel:

• ¼ cup flour
• ¼ cup old-fashioned oats
• 2 tbsp brown sugar
• ¼ tsp baking powder
• ¼ tsp salt
• 3 tbsp unsalted butter, softened to room temperature
• ½ cups pecans, chopped

Strawberry Buckle:

• 1½ cups flour
• 1¼ tsp baking powder
• ½ tsp salt
• 6 tbsp unsalted butter, softened to room temperature
• ¾ cups white sugar
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• ½ cup buttermilk
• 12 oz strawberries, hulled & halved (quartered if large)
• Ice cream or whipped cream, for serving

Instructions

• Preheat the oven to 350 degrees. Butter a 10-inch cast iron skillet.
• Make the streusel by combining the flour, oats, brown sugar, baking powder, and salt together in a bowl.
• Add the butter and press and pinch it into the flour mixture with your fingers until evenly moistened and crumbly. Add the chopped pecans and mix well; set aside.
• Make the strawberry buckle by whisking together the flour, baking powder, salt, and baking soda in a small bowl. 
• In a large bowl, beat the butter and sugar together until fluffy and creamy, for 2 minutes.
• Add the eggs, one at a time, and then the vanilla extract; beat until creamy and smooth. 
• Add the flour mixture and the buttermilk in increments, beginning and ending with the flour mixture, until just combined.
• Gently fold in the strawberries. Pour into the prepared cast iron skillet. Top evenly with the streusel mixture. 
• Place into the oven and bake for 35-40 minutes, or until a tester inserted in the center comes out with moist crumbs attached.
• Serve warm with a scoop of ice cream or whipped cream, if desired. Enjoy!

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