This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion. Thanks to for sponsoring this post!
This buckle is another super easy recipe made with Gluten Free 1-to-1 Baking Flour. (In case you missed it, last month I shared easy gluten-free vanilla cupcakes made with this flour blend that are also perfect for Easter!)
This gluten-free flour blend is my go-to for converting recipes that are not gluten free. Every time I’ve tried using this in place of all-purpose flour, it has worked perfectly! The taste and texture are spot on, so no one will miss a thing.
For this gluten-free strawberry buckle, first we cream butter and raw sugar together, then add eggs, lemon zest, and vanilla. In a separate bowl, we whisk together the Gluten Free 1-to-1 Baking Flour, sea salt, baking powder, and a little bit of cardamom. The cardamom adds a hint of spice that plays beautifully off the sweetness of the strawberries.
We mix the wet and dry ingredients and then spread the batter out in a cast iron skillet. I love to bake in well-seasoned cast iron because nothing ever sticks! Finally, we arrange the strawberry slices on top and finish things off with a generous sprinkling of raw sugar.
Thanks to the wonders of Bob’s Red Mill’s Gluten Free 1-to-1 Baking Flour, this buckle bakes up beautifully. The golden brown cake bubbles up and around the juicy strawberries, and the sugar on top adds a tiny bit of sparkle and crunch. No one will realize this decadent spring treat is gluten free!
If you want to top this gluten-free strawberry buckle with a generous scoop of vanilla ice cream, I can guarantee that no one will complain. And if you manage to have any leftovers, I also love a slice or two the next morning alongside a hot cup of coffee!
For more spring baking ideas, visit and download their new e-book of 14 delicious recipes to celebrate spring!
Gluten-Free Strawberry Buckle
This gluten-free strawberry buckle is easy to whip up and a great way to showcase spring berries for Easter or any occasion.
Ingredients
- 1 stick plus 3 tablespoons unsalted butter (2/3 cup or 11 tablespoons total), at room temperature
- 1 cup raw sugar, plus about a tablespoon for sprinkling
- 4 large eggs, at room temperature
- 1 tablespoon lemon zest
- 2 teaspoons vanilla extract
- 1 2/3 cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- 1/2 teaspoon sea salt
- 3/4 teaspoon ground cardamom
- 1/2 teaspoon baking powder
- 1/2 pound strawberries, hulled and sliced (leave the slices from each strawberry grouped together)
Instructions
- Preheat the oven to 375°F and grease a 10-inch ovenproof skillet with butter.
- Cream the butter and the cup of sugar in the bowl of a stand mixer fitted with the paddle attachment for 3-4 minutes, until most of the sugar crystals have dissolved. With the mixer running, add the eggs one at a time and then the lemon zest and vanilla. Beat until smooth.
- In a large bowl, whisk together the 1-1 baking flour, sea salt, cardamom, and baking powder.
- Add the wet ingredients to the dry ingredients and beat on low just until thoroughly combined. Transfer the batter to the prepared pan and spread it out with a spatula. Arrange the strawberry slices on top in groups. Sprinkle about a tablespoon of raw sugar across the top.
- Bake for 35 minutes, or until golden brown and puffed in the middle. Slice and serve warm, topped with whipped cream or vanilla ice cream if desired.
Notes
Inspired by The New York Times.
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Nutrition Information:
Yield: 8 pieces Serving Size: 1 pieceAmount Per Serving: Calories: 234Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 104mgSodium: 206mgCarbohydrates: 38gFiber: 1gSugar: 24gProtein: 5g
The nutrition label provided is an estimate for informational purposes only and may not be accurate. I am not a nutritionist or medical professional.
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Can one replace the butter with olive oil? Cannot eaf butter so was wondering about that? Thank you!
Hi Nidhi! I haven’t done that with this recipe but it worth a try. You could also consider trying coconut oil or vegan butter.
Safer At Home..Still super good and now Gluten Free and Dairy Free: Used Gluten Free Trader Joes gluten Free flour, substituted a combo of applesauce/coconut oil/TJs fake butter for butter, doubled the lemon zest instead of cardamom, and used frozen strawberries. and lowered sugar to 1/2 cup instead of 2/3.
Thank you for this great recipe.
First of all, I actually used this recipe, made it, and can verify that it is TASTY AF! I hate when people just say it “looks pretty”, rate it 5 out of 5 stars but never make it. You put so much hard work adding pictures and instructions. I thought you should be recognized for being a badass. As a gluten lover, I was VERY impressed that this is gluten free buckle. Mad props to You! I can’t wait to try more of your recipes.
Thank you so much! I’m thrilled you enjoyed the recipe and hope you love the others you try, too!
This looks great! Perfect for a Mother’s day!
Thanks, Carrie!
This looks delicious and so colorful.
Thank you!
This looks like my ultimate spring dessert, or weekend breakfast ;), and I love that you added a bit of cardamom!
Thanks, Kari! I can’t get enough cardamom!
I don’t know what a buckle is, but I sure want this right now! YUM!!!
I just discovered them recently, too! There’s no resisting buckle once you know about it!
This looks beyond gorgeous. Side note: I love baked goods that have fun names, like “buckle” and “slump”!
Haha, me too! And thank you!!
I know what I’m requesting for Mother’s Day! This looks so amazing!
Yay! Hope your family makes it for you, Taesha!
I did not know that’s where the name buckle came from, but that makes sense! I love how you can see all the gorgeous strawberries. This is totally my kind of dessert!
Thank you so much, Jessica!
I love strawberries and this gluten free strawberry buckle looks and sounds so good ! A must try recipe !!
Thank you, ChihYu!!
This sweet treat looks so flavorful and delicious. Love all those different dimensions like cardamom and citrusy lemon. So yumm.
Thank you so much, Anya! Yes, cardamom and lemon are both great with strawberries!
Buckle is a HUGE family favorite dessert… especially for my mom! I’ll have to make this for mother’s day for her!
Yes, hope you and your mom love it! I had no idea what buckles were until pretty recently but am so glad I found out.
This looks lovely, and I like that you have cardamom in it! Such a favorite spice for me.
Me too–my all-time favorite “sweet” spice!
This looks delicious! Saving this one for later!
Thanks, Tina!
So stunning! I love their 1:1 flour. I can’t eat it because of the potato starch, but my husband and son love the waffles I make for them using it!
Love this recipe! Will have to make it for them too!
Thank you so much, Cristina! I bet this would work with the paleo blend, too!!
I’ve substituted almond flour for the 1:1 flour and it works pretty well. It takes an extra 10-15 minutes to bake, and you may need to cover it with tinfoil to prevent it getting too brown at the end, but it tastes great! My favorite is to do 1/2 almond and 1/2 1:1
Yum, I love buckles and this one looks divine. The strawberries are so pretty floating up at the top!
Thanks so much, Michele!
Becky! I saw your fb live broadcast at S&S and had to come check out your blog! Gorgeous! Can’t wait to share with my paleo friends!
Oh yay! So glad you stopped by. I may be teaching another class over there soon so stay tuned :). Thanks so much for sharing with your friends!
This looks so refreshing and yummy! I LOVE that you have cardamom in there and that lemon zest too. I bet the flavor is out of this world.
Thank you, Emily! Other recipes called for nutmeg but I love the flavor the cardamom adds–it goes so well with the strawberries!
This is simply lovely Becky! I can’t wait to try this with the strawberries we will be picking in June!
Yay! It will be even more delicious with freshly-picked strawberries!
Holy moly, this is BEAUTIFUL! It looks exactly like something I need in my life asap right now… Strawberries are so cheap and I love anything in a cast-iron skillet. Yum!
Thank you so much, Cheryl! I love baking in cast iron, too!
I love buckles! Growing up in the South, these were always hanging out at fellowships and family gatherings. I’m excited to trying your GF version with the Bob’s 1-to-1 flour, I haven’t tried that one yet! Thanks for showing us how it’s done! 🙂
Thank you, Kelly! I didn’t grow up eating buckles but am so glad to have discovered them. 🙂
This flour is a dream to work with–I bet you will love it!!
I’ve always had a difficult time distinguishing between all those desserts as well, but the most important part is that they’re sooooo tasty! And now I know the buckle is berry specific! This is srsly making my mouth water…I want it for breakfast today and tomorrow and e’errday!
Thank you so much, Julia! I could definitely eat this everyday!