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Strawberry Buckle with Pecan Streusel
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5 from 1 vote

Strawberry Buckle with Pecan Streusel

Prep Time20 mins
Cook Time35 mins
Course: Dessert
Servings: 8
Author: Pam - For the Love of Cooking / Original recipe by Real Simple

Ingredients

Pecan Streusel:

  • 1/4 cup flour
  • 1/4 cup old-fashioned oats
  • 2 tbsp brown sugar
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 3 tbsp unsalted butter, softened to room temperature
  • 1/2 cups pecans, chopped

Strawberry Buckle:

  • cups flour
  • 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
  • 1/2 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, 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!