Summer Strawberry Buckle Food

SUMMER STRAWBERRY BUCKLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
• Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
• Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
• Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.

STRAWBERRY BUCKLE WITH VANILLA ICE CREAM

Steps:

• Preheat the oven to 375 degrees F. Grease a 9-inch square baking dish with butter.
• Add the butter and sugar to a large bowl and stir to combine. Add the egg and almond extract and continue to stir to incorporate. Add the milk and stir to combine. Add the flour, baking powder and salt and mix until fully combined. The batter will be thick, like for drop biscuits. Pour the batter into the prepared baking dish. Place the strawberries on top and gently push them down into the batter.
• Bake until golden brown, about 35 minutes. Serve with vanilla ice cream.

SUMMER BERRY BUCKLE

Steps:

• Heat oven to 375 degrees. Butter a 9-inch round cake pan.
• In the bowl of an electric mixer, add butter, granulated sugar and brown sugar and beat until light and fluffy. Add eggs one at a time, then add lemon zest and vanilla and mix until combined.
• In a separate bowl, combine flour, salt, nutmeg and baking powder, and whisk to combine. Add dry ingredients to egg mixture and mix until just combined.
• Gently fold berries into the batter, then spread batter in pan and sprinkle lightly with more granulated sugar. Bake 40 to 50 minutes, or until top is golden and cake is cooked through.
• Allow cake to cool, then sprinkle with cinnamon, if using, and confectioners' sugar.

STRAWBERRY BUCKLE

Steps:

• In a large bowl, cream sugar and butter until light and fluffy.
• Blend in eggs and vanilla, then milk.
• In separate bowl sift together dry ingredients.
• Stir into wet mixture.
• Fold in strawberries.
• Spread in greased, floured, 9x9 inch baking pan.
• Topping:.
• Cream butter and sugar.
• Blend in flour and cinnamon.
• Sprinkle over batter.
• Dash with nutmeg.
• Bake in 375°F oven for 30-35 minutes.
• Serve warm with cream.

TRIPLE BERRY BUCKLE

Steps:

• Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of a 10-inch cast-iron skillet.
• For the cake batter: Whisk the flour, baking powder and salt in a medium bowl until combined. Beat the butter, granulated sugar and lemon zest in a large bowl with an electric mixer on medium-high speed until fluffy, about 3 minutes. Beat in the egg until combined. Reduce the mixer speed to low and gradually beat in the milk (it's okay if the mixture looks curdled). Add the flour mixture and beat, scraping down the sides of the bowl occasionally with a rubber spatula, until smooth, about 1 minute. Stir in the mixed berries until evenly distributed, then spread the batter into the prepared cast iron skillet; set aside.
• For the crumb topping: Stir together the granulated sugar, brown sugar, flour, nutmeg, ginger and salt in a small bowl until combined. Work in the butter with your fingers until the entire mixture is moistened and clumpy. Scatter evenly over the batter.
• Bake until the top is golden and set and a toothpick inserted into the center comes out clean, about 1 hour. Transfer the skillet to a wire rack and let cool at least 30 minutes before serving warm or at room temperature with ice cream.

SUMMER BERRY BUCKLE

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. To make the topping, combine the sugars, flour, nutmeg and pecans in a mixing bowl. Rub in the butter until the mixture is crumbly. Set aside in refrigerator until needed.
• To make the filling, beat the butter and sugar together until light and fluffy. Mix in the egg. Sift the flour and baking soda together and add to the butter mixture alternately with the buttermilk. Spread the mixture in the prepared dish and top with the berries. Sprinkle the topping over the berries.
• Bake until the batter is set and the top is nicely browned, about 45 minutes. Serve warm or at room temperature with vanilla ice cream or lightly sweetened whipped cream, if desired.

SUMMER BERRY BUCKLE RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (180°C).
• Grease a 9-inch (23 cm) cake pan with butter.
• In a medium bowl, mix the butter, sugar, and brown sugar until fluffy.
• Add the eggs one at a time, then add the vanilla. Whisk until combined.
• Fold in the flour, salt, cinnamon, and baking powder until combined.
• Fold in the berries.
• Transfer to a baking pan.
• Bake for 40 minutes, or until golden brown.
• Cool for 30 minutes before serving.
• Slice and sprinkle with powdered sugar.
• Enjoy!

SUMMER STRAWBERRY BUCKLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
• Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
• Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
• Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
• Bake in the preheated oven until golden brown, 30 to 35 minutes.