Strawberry Buckle

Serves 8-10 servings

Prep time: 15 minutes
Cook/Bake time: 35 minutes
Total time: 50 minutes

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Dairy free

Gluten free

Soy free

Sugar free

Grain free



What You'll Need


  • 1 2/3 cups Bob’s paleo flour blend 
  • 2 packages Culcherd Original Butter, room temperature
  • 1 cup strawberries, sliced 
  • 3/4 cups monk fruit (can also sub cane or coconut sugar)
  • 4 flax eggs (4 tbsp ground flax, 12 tbsp water), or 4 large eggs 
  • 1 tbsp lemon zest
  • 1 tbsp raw turbinado sugar, optional
  • 2 tsp vanilla extract 
  • 1/2 tsp baking powder 

How To


  • Preheat the oven to 375°F, and grease a 10-inch ovenproof skillet with butter.
  • Cream the butter and monk fruit 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, 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 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, top with coconut cream cream or vanilla ice cream if desired

Recipe Author


As a classically trained chef, Liz knows a thing or two about delicious food. As the person who developed the first vegan baking course at George Brown College, she knows a thing or two about plant-based, natural food. And as a someone who lives with the autoimmune condition hashimoto’s thyroditis, she knows a thing or two about nutritious food. Liz is the reason that Culcherd’s products taste so good, while also being 100% natural and healthy. For her, Culcherd’s products allow her to show that good-for-you food can be delicious and environmentally sustainable.