Strawberry Buckle With Vanilla Ice Cream Recipes

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STRAWBERRY-RHUBARB BUCKLE



Strawberry-Rhubarb Buckle image

Growing up in Wisconsin, we had a patch of rhubarb growing in our backyard, and I loved all of the delicious desserts my Mom would make when it was in season. This recipe is my spin on her strawberry-rhubarb cake. Serve warm with a scoop of vanilla ice cream or a dollop of sweetened whipped cream, if desired.

Provided by Kim's Cooking Now

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 1h

Yield 8

Number Of Ingredients 19

1 ½ cups diced fresh rhubarb
1 ½ cups diced fresh strawberries
½ cup white sugar
1 tablespoon lemon juice
3 tablespoons water, divided
2 tablespoons cornstarch
cooking spray
½ cup butter, softened
½ cup white sugar
1 large egg
1 teaspoon vanilla extract
½ cup plain yogurt
1 ½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
3 tablespoons brown sugar
¼ cup flour
2 tablespoons butter

Steps:

  • Combine rhubarb, strawberries, 1/2 cup sugar, lemon juice and 1 tablespoon of water in a saucepan. Cook, covered, over medium-low heat, stirring occasionally until mixture begins to boil, about 5 minutes. Reduce heat to low.
  • In a small bowl, stir together remaining 2 tablespoons of water with cornstarch until cornstarch is dissolved. Add mixture to the saucepan and continue cooking fruit until mixture begins to thicken, about 2 minutes. Remove from stove and set aside to cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch deep dish pie pan with non-stick cooking spray, and place on a baking sheet.
  • Beat 1/2 cup of butter and 1/2 cup of sugar with an electric mixer in a bowl until light and fluffy. Beat in egg, vanilla extract, and yogurt. Add flour, baking powder, baking soda, and salt; mix until just combined. Spread 2/3 of the batter into the prepared pan. Pour strawberry-rhubarb filling on top of the batter. Spread remaining 1/3 of the batter in small mounds atop the filling. Set aside.
  • Combine brown sugar, 1/4 cup flour, and 2 tablespoons of butter in a small bowl. Mix using a fork, a pastry blender, or your hands, until the mixture resembles coarse crumbs. Sprinkle on top of the batter and filling.
  • Bake in the preheated oven until the cake topping is nicely browned, about 35 minutes.

Nutrition Facts : Calories 385.6 calories, Carbohydrate 57.4 g, Cholesterol 62.3 mg, Fat 15.7 g, Fiber 1.8 g, Protein 5 g, SaturatedFat 9.5 g, Sodium 379.7 mg, Sugar 32.9 g

CRANBERRY BUCKLE WITH VANILLA CRUMB



Cranberry Buckle with Vanilla Crumb image

Provided by Cory Schreiber

Categories     Mixer     Berry     Fruit     Dessert     Bake     Cranberry     Orange     Party     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8 to 12

Number Of Ingredients 12

1 tablespoon unsalted butter, at room temperature, for pan
1 cup Vanilla Crumb
1 3/4 cups (8 3/4 ounces) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1/2 cup (4 ounces) unsalted butter
3/4 cup (5 1/4 ounces) granulated sugar
Zest of 1 orange
2 eggs
1 tablespoon pure vanilla extract
1/2 cup (5 ounces) sour cream
2 cups (8 ounces) cranberries, fresh or frozen

Steps:

  • Preheat the oven to 350°F. Butter a 9-inch square baking pan. Sift the flour, baking powder, and salt together in a bowl.
  • Using a handheld mixer with beaters or a stand mixer withthe paddle attachment, cream the butter, sugar, and orange zest together on medium-high speed for 3 to 5 minutes, until light and fluffy. Add the eggs one at a time, scraping down the sides of the bowl after each addition, then stir in the vanilla. Stir in the flour mixture in three additions alternating with the sour cream in two additions, beginning and ending with the flour mixture and scraping down the sides of the bowl occasionally.
  • Fold in 1 cup of the cranberries. Spread the mixture into the prepared pan.
  • Distribute the remaining 1 cup cranberries over the cake and sprinkle the crumb topping over the cranberries. Bake for 45 to 50 minutes, or until lightly golden and firm on top.

SUMMER STRAWBERRY BUCKLE



Summer Strawberry Buckle image

This is a delicious strawberry buckle that is served warm with whipped cream or vanilla ice cream. The topping is a sweet concoction of brown sugar, cinnamon, and nutmeg. Enjoy!

Provided by Cat Lady Cyndi

Categories     Desserts     Fruit Dessert Recipes     Strawberry Dessert Recipes

Time 45m

Yield 8

Number Of Ingredients 14

¾ cup white sugar
¼ cup butter, softened
1 egg, beaten
½ teaspoon vanilla extract
½ cup whole milk
2 cups cake flour, sifted
2 teaspoons baking powder
½ teaspoon salt
2 cups sliced fresh strawberries
½ cup brown sugar
¼ cup butter, softened
⅓ cup all-purpose flour
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan.
  • Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well.
  • Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan.
  • Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter.
  • Bake in the preheated oven until golden brown, 30 to 35 minutes.

Nutrition Facts : Calories 390.9 calories, Carbohydrate 64 g, Cholesterol 55.3 mg, Fat 13.1 g, Fiber 1.7 g, Protein 5.2 g, SaturatedFat 7.9 g, Sodium 367.6 mg, Sugar 30.5 g

STRAWBERRY BUCKLE



Strawberry Buckle image

I looked for this here but I could only find blueberry buckle. This is almost like a coffee cake. I got this out of an old fashioned cookbook from my Great Grandmother, and the description says; "Flummery, Fool, Grunt, Slump, and Buckle were variations of old English puddings made with fruit. They were also common in early America" I will post 3 of the five variations.

Provided by Bri22

Categories     Breads

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
3/4 cup sugar
1 egg, beaten
1/2 teaspoon vanilla
1/2 cup milk
2 cups flour, sifted
2 teaspoons baking powder
1/2 teaspoon salt
2 cups fresh strawberries, sliced
1/4 cup butter, softened
1/2 cup brown sugar
1/3 cup flour, sifted
1/2 teaspoon cinnamon
1 dash nutmeg

Steps:

  • In a large bowl, cream sugar and butter until light and fluffy.
  • Blend in eggs and vanilla, then milk.
  • In separate bowl sift together dry ingredients.
  • Stir into wet mixture.
  • Fold in strawberries.
  • Spread in greased, floured, 9x9 inch baking pan.
  • Topping:.
  • Cream butter and sugar.
  • Blend in flour and cinnamon.
  • Sprinkle over batter.
  • Dash with nutmeg.
  • Bake in 375°F oven for 30-35 minutes.
  • Serve warm with cream.

Nutrition Facts : Calories 312.9, Fat 10.5, SaturatedFat 6.3, Cholesterol 47.3, Sodium 272.5, Carbohydrate 51.1, Fiber 1.4, Sugar 27.1, Protein 4.3

VANILLA-STRAWBERRY-SWIRL ICE CREAM



Vanilla-Strawberry-Swirl Ice Cream image

Homemade strawberry syrup adds zest to classic vanilla ice cream. All you need are fresh strawberries and sugar to make the ultimate ice cream topping.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Number Of Ingredients 2

Vanilla Ice Cream
Strawberry Syrup and Strawberry Puree

Steps:

  • When ice cream is frozen, fold in 1/2 cup Strawberry Syrup and Strawberry Puree with a wooden spoon until barely mixed.

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