this Strawberry ribbon A moist, tender cake recipe with juicy fresh strawberries and a sweet crumbly top. This is an old-fashioned dessert that's quick and easy to make in a skillet! The outside is crunchy, and the inside is soft and buttery.
Looking for delicious treats to make during strawberry season? See more of mine Favorite Strawberry Recipe.
Why You'll Love This Strawberry Barley Recipe
This strawberry bark is much like a coffee cake, baked with juicy fresh berries so that the cake collapses or “barks” under the weight of the fruit. I love an old time dessert and this is perfect for strawberry season! Here's what makes it the best:
- Soft and buttery. This strawberry ribbon recipe has all the comforts cobblerWith a super-moist soft and buttery crumb coffee cake.
- Cooked in a skillet. The thick batter is filled with chopped fresh strawberries and is easily baked in a pan. It crisps the edges while keeping the inside moist and tender.
- Easy to make. Mix the batter in a few minutes, and then bake. This bark recipe requires one bowl, no mixer, and very little effort. The hardest part is waiting for this cake to cool!
Materials you will need
You can make this Strawberry Bark with just a few pantry ingredients. Below are some notes. Scroll to the recipe card after the post for a printable list with quantities.
- butter – Brought to room temperature. You can also replace butter with oil if you want.
- Dry ingredients – All-purpose flour, sugar, Baking powder, and salt. I use granulated sugar, but you can also use light brown sugar.
- Vanilla and eggs – As with the butter, I recommend letting the eggs come to room temperature. You'll want to use real vanilla and not imitation.
- Lemon flavor – Optional, but I love the strawberry flavor as well as the fresh lemon zest in this dessert.
- the milk – You can use whole milk, 2% milk or dairy-free alternatives if needed.
- strawberry – Wash, hull and coarsely chop. I cut each berry into quarters for larger portions. You can also make this cake with frozen strawberries, just be sure to thaw them completely and pat dry with paper towels.
- crushed – The crumble topping is easy to make with butter, flour, brown sugar and a pinch of salt. It's the same streusel topping Which I use for mine Blueberry Cobbler Bread And Sliced cake recipe
How to make a strawberry bark
This strawberry pie comes together very easily and it turns out deliciously crisp and tender in mine Cast iron metal, which I prefer. Follow these simple steps, and Be sure to scroll to the recipe card for printable instructions.
- Mix the batter. Start by creaming the butter and sugar and mix in the eggs, vanilla, salt and baking powder. Stir in the lemon zest, then add the flour and milk. Finally, fold in your strawberries.
- put together. Add cake batter to a greased 10-inch oven-safe skillet. In a bowl, whisk together the crushed ingredients. Sprinkle chutney over the cake.
- Bake. Pop the whole skillet into the oven and bake at 350ºF for 45-50 minutes until the top is golden. Let the ribbons cool, and then sprinkle with powdered sugar before serving.
What if I don't have a skillet?
If you don't have an oven-safe skillet, you can still make this strawberry bark Springform panor a 9″ round pan. You just need to increase the baking time a bit. Test the cake for doneness using a toothpick. If it comes out clean, your pie is baked!
Easy variations
- Change the result. You can make a ribbon using any fruit that is in season. Use fresh or frozen blueberries, raspberries or blackberries. A peach pie would also be delicious in summer (Peach cobbler Vibes, anyone?) I can't wait to make an apple pie in the fall!
- Add the icing. I usually sprinkle the buttery crumble on top with a simple dusting of powdered sugar. But, if you want, drizzle on a simple sweet icing like the one I used for mine Strawberry pound cake.
- Add some spices. Instead of lemon zest, heat up the flavors in this strawberry bark recipe with a few pinches of cinnamon.
Serving advice
These strawberry ribbons make an easy last-minute dessert when we're expecting friends and family. It's great served with coffee or tea, or you can enjoy it with a slice of vanilla ice cream for a delicious summer treat. If I have leftover strawberries, I turn them Homemade strawberry syrup Drizzle above!
How to save
- Freezing. Store any leftover strawberry pods in an airtight container on the counter for up to 3 days.
- To freeze. You can freeze this strawberry cake whole or in slices. Wrap tightly with a double layer of plastic wrap and freeze for up to 2 months. You should defrost the strawberry pie at room temperature before serving.
More strawberry recipes
description
This is easy Strawberry ribbon Fresh strawberries and sweet shards are added to the mix. Baked in a skillet so it's crispy on the outside and soft and buttery on the inside!
the cake
- 1/2 cup Butter, room temperature
- 3/4 cup zinc sugar
- 1 tsp Vanilla extract
- 2 big egg
- 1/2 tsp kosher salt
- 1/2 tsp Baking powder
- Jest of one Lemon (approx 1 tbsp)
- 2 cups All-purpose flour
- 1/2 cup the milk
- 1 Half a kilo of strawberries, coarsely chopped
topping
- 6 tbsp Butter, room temperature, cubed
- 1 cup All-purpose flour
- 1/4 cup Light brown sugar
- 1/4 tsp kosher salt
- Optional: dust on top with powdered sugar
- Preheat oven to 350°F.
- A 10-inch grease Cast iron metal (or 10-in Springform pan) set aside with butter.
- in your bowl Stand mixer fitted with Paddle attachment, mix butter and sugar on medium speed for 2 minutes. Add eggs, vanilla, salt, baking powder, and lemon zest. Mix for 1 minute until combined, scraping down the sides of the bowl if necessary.
- Turn the mixer to low and add the flour and milk alternately, beginning and ending with the flour, until just combined.
- Stir in the strawberries and spread in the prepared pan.
- Place all topping ingredients in a medium bowl. Using a pastry cutter or fork, mix the ingredients together until they resemble coarse sand. Use your hands to press the mixture into large pieces. Sprinkle over the batter.
- Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
- Dust with powdered sugar, if desired.
Comment
- Store airtight for up to 3 days.
