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Miniature Strawberry Buttermilk Buckle

Miniature Strawberry Buttermilk Buckle

Vintage desserts such as a Buckle are perfect for the more relaxed dining of summer. A single layer cake with spice and fresh fruits ends any meal as a special treat!
Course Dessert
Cuisine American
Keyword buttermilk strawberry buckle, mini strawberry buckle recipe, mini strawberry buckle recipe, strawberry buckle
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 6-inch skillet personal Buckles
Calories 508kcal
Author Toni Dash


  • ¼ cup (softened) plus ¼ cup (cold) unsalted Butter
  • ¼ cup Shortening (I use organic vegetable shortening)
  • ½ cup plus ¼ cup granulated Sugar
  • 1 Egg , room temperature
  • 1 ¼ cup plus 1/3 cup Flour (gluten-free blend or regular All Purpose flour if not gluten-free)
  • 1 ½ teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt
  • 1/3 cup Buttermilk
  • 2 cups fresh Strawberries , hulled and chopped
  • ½ teaspoon Nutmeg , preferably freshly ground
  • 1/8 teaspoon ground Ginger


  • Preheat the oven to 350 degrees. Butter a 4 6-inch cast iron skillets (or a 9x9 baking pan or 10-inch cast iron skillet). Set aside.
  • In the bowl of a standing mixer (or using a hand held mixer), cream the ¼ cup softened butter until fully soft. Add the shortening and mix to fully combine.
  • Add the ½ cup sugar to the butter mixture and beat to combine.
  • Add the egg to the mixture and beat to fully combine.
  • In a separate mixing bowl combine the 1 ¼ cups flour, baking powder, salt; mix together thoroughly. Slowly pour into the butter mixture while running the mixer on a low speed. The mixture may be a bit dry.
  • While the mixer is still running slowly pour in buttermilk and beat until fully combined.
  • To make the Streusel: Cut the cold ¼ cup butter into small pieces. Combine ¼ cup sugar, 1/3 cup flour, and the nutmeg and ginger in the bowl. Using dinner knives or a pastry blender, cut the ingredients together forming a pebble-like mixture.
  • Spoon theevenly batter into the prepared skillets or baking pan. Evenly layer the chopped strawberries on top of the batter in each skillet. Distribute the streusel evenly across the top of each skillet mixture.
  • Bake in the oven for 25-30 minutes (or 40-45 minutes if using one pan or larger skiller) until the top is a light golden brown. Allow to sit for five minutes before serving warm!


Calories: 508kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 187mg | Potassium: 345mg | Fiber: 2g | Sugar: 29g | Vitamin A: 445IU | Vitamin C: 42.3mg | Calcium: 115mg | Iron: 2.4mg