• Line a 9 x 9 inch | 22 x 22 cm mold like you would usually do and set aside. NOTE: For this recipe, I used my Square Mold placed on top of a medium perforated baking sheet. Set aside.

STRAWBERRY PREPARATION

• Wash and pat dry your strawberries. Remove the stem. Slice each one into same thickness disks.
  1 Lbs strawberries
• Transfer the strawberries to your mixing bowl, coat with sugar, and vanilla bean paste. Let it macerate for 30 minutes, giving it a stir at the end before transferring them to a sieve. NOTE: The strawberries will release water which will turn into a syrup that's perfectly normal. You can keep the strawberry syrup if you like as we do not need it for this recipe.
  1.76 oz granulated sugar, 1 tsp vanilla bean paste
  

BUCKLE PREPARATION

• Preheat oven on 375℉/190℃.

  Place the milk together with the butter in a medium sauce pan and heat on low until lukewarm. Set aside.
  8.64 oz milk, 4 oz butter
• In another mixing bowl, whisk together the all-purpose flour, baking powder, granulated sugar, and sea salt. Make a well ; pour the warm milk/butter mixture together with the vanilla bean paste. Fold gently until combined leaving a few lumps. NOTE: This will give you a fluffy crust just like a pancake.
  4.41 oz all-purpose flour, 2 tsp baking powder, 3.53 oz granulated sugar, 1/2 tsp sea salt, 1 tsp vanilla bean paste
• Pour your batter directly into your prepared baking pan.
  
• Gently spoon the strawberries on the top of your batter, being careful not to overlap. NOTE: For best results, simply "drop" your strawberries on top of the batter without stirring.
  

BAKE!

• Bake for 35 minutes at 375℉/190℃ until lightly golden on top. (Every oven heats differently, monitor your bake from 30 minutes). It is ready when it is golden on top and that the strawberries are cooked through and bubbly.

  Once your Strawberry Buckle is out of the oven, it will be hot and bubbly, let it cool down for 15 minutes. This will allow the syrup to settle down and for the buckle to firm up.
  

MASCARPONE CHANTILLY PREPARATION

• In a mixing bowl, beat the mascarpone with the vanilla bean paste, until smooth on medium speed for about 1 minute.

  Add the heavy whipping cream a splash at a time while beating on Medium High Speed until light and fluffy for less then 3 minutes. IMPORTANT: Do not over mix!

  Carefully fold the powdered sugar until it is combined. IMPORTANT: Do not over mix! Place the Chantilly in a cup to serve with a spoon.
  8 oz Mascarpone cheese, 1 tsp vanilla bean paste, 8.40 oz heavy whipping cream, 0.88 oz powdered sugar
  

ASSEMBLY

• Spoon into a bowl and top with the Mascarpone Chantilly. Enjoy & Bon Appétit!