Strawberry Buckle Cake Bites
I love strawberry season and love picking strawberries from a local orchard that has been operating for over 100 years!! My kitchen helper and I have been picking strawberries together for two seasons now and I’m excited to see what we create this year. Since we have a month until the local crops are ready, I thought I would jump start the recipe list with this Strawberry Buckle Cake Bites. If you are not familiar with a “buckle cake” it’s simply a vanilla based cake with fruit mixed into the batter. The sugary topping is my favorite part of each bite. This recipe can be made as an traditional 9″ round Buckle Cake or used in your mini-muffin pan. Luckily my toddler’s pre-school was having a morning event so these “bites” were a perfect sweet treat to bring.
I first used this recipe to make a traditional family Blueberry Buckle Cake, then during the holidays I made Fresh Cranberry Buckle Cake. So naturally with Spring here and the Strawberry picking season around the corner, strawberries made an excellent choice. The cake comes together pretty quickly in a large bowl and the topping is a key part of the whole cake.
- 2 Cups All-purpose Flour
- 3/4 Cup - Sugar
- 1 Teaspoon - Salt
- 2 1/2 Teaspoon - Baking Powder
- 3/4 Cup - Milk
- 1/4 Cup - Oil
- 1 Egg (beaten)
- 1 Teaspoon - Vanilla Extract
- 1/2 Cus - Fresh Strawberries
- 1/2 Cup - Sugar
- 1/3 Cup Flour
- 1 Teaspoon - Cinnamon
- 1/4 Cup - Unsalted Butter (cubed)
- Preheat oven to 350 degrees and grease your mini muffin pan with baking spray
- In a large mixing bowl, mix the flour, sugar, salt, baking powder. Set aside
- In another bowl, mix the milk, oil, egg and vanilla.
- Add and combine the milk mixture into the flour mixture.
- Fold in the fresh strawberries
- In a medium bowl mix the topping ingredients. I used a pastry cutter to create the crumble (or hands) Sugar, flour, cinnamon and butter
- With two spoons or scoop, fill each muffin well with batter. This recipe makes 34 for you will fill one pan, bake and then repeat the process. Sprinkle on topping.
- Bake for 20-22 minutes until toothpick test comes out clean. Cool in pan for a few minutes until they are cool enough to handle and place on cooling rack. Enjoy!
Nicole is a professional photographer, mother to an energetic child, and founder of Make and Taste. She has been a Commercial, Editorial and Lifestyle photographer for 10 years and has been published in various magazines and brand websites. Nicole is passionate about providing her child with meaningful experiences and documenting all of the fun along the way. You can always find her baking with her 6 year old and enjoying a good cup of coffee.