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 Bob’s Red Mill for sponsoring this post!
Crisp, crumble, cobbler, buckle, brown betty, pandowdy, grunt, and slump…it’s easy to get mixed up with all the delicious fruit-based desserts out there! I did a bit of research, and discovered that a buckle is a cake made with berries in which the batter buckles up around the fruit, making the surface bumpy. While sometimes buckles call for the fruit to be mixed into the batter, this one is made with the strawberry slices on top for a more elegant presentation. Leave the slices of each strawberry grouped together when you cut them so you can fan them out on top of the batter.
This buckle is another super easy recipe made with Bob’s Red Mill 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 Bob’s Red Mill and download their new e-book of 14 delicious recipes to celebrate spring!
- 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
- 1⅔ cup Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ½ teaspoon sea salt
- ¾ teaspoon ground cardamom
- ½ teaspoon baking powder
- ½ pound strawberries, hulled and sliced (leave the slices from each strawberry grouped together)
- 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.
This post is sponsored by Bob’s Red Mill. Thank you so much for supporting the sponsors that keep A Calculated Whisk up and running!