Coinneach Macleod's Seasonal Strawberry Buckle

Strawberry Buckle

On Thursday the 18th of June, the Hebridean Baker joined us in the studio to make their summer strawberry buckle.

Buckles are so-named because the cake portion falls, or buckles, around the fruit during baking. This Strawberry Buckle has a moist, soft and fluffy cake, succulent ripe strawberries and a delectable streusel topping. So, if you're in search of a sweet brunch dish that captures the essence of summer, look no further.

Serves 6 to 8

Ingredients for the cake:

  • 260g plain flour

  • 1 ½ tsp baking powder

  • Pinch of salt

  • ½ tsp ground cardamom/Crushed seeds of 6 cardamom pods

  • 85g butter

  • 150g sugar

  • 2 eggs

  • 1 tsp vanilla bean paste

  • 120ml milk

  • 375g strawberries

Ingredients for the topping:

  • 60g butter, melted and cooled

  • 50g sugar

  • 55g light brown sugar

  • 45g plain flour

  • 1 tsp mixed spice

  • Pinch of salt

Method:

  1. Preheat oven to 160°c fan.

  2. Cream the butter and sugar together until light and fluffy. Mix in the eggs and vanilla until well combined.

  3. Into a bowl, sieve the flour, baking powder, salt and cardamom. Add half the flour mixture until just combined, followed by the milk and then the remaining flour mixture.

  4. Fold in half the strawberries. Pour the batter into a greased pie dish and top with the remaining strawberries.

  5. To make the streusel, melt the butter in a pan and allow to cool a little. Combine all streusel ingredients in a bowl, pour over the melted butter, mix with a fork until well combined and sprinkle over the fruit.

  6. Bake for 45 minutes until lightly browned and until a skewer comes out mostly clean. Serve warm with cream or ice cream.