Strawberry Brown Butter Shortcake

The love I have for the Strawberry Brown Butter Shortcake runs deep, rooted in childhood memories of summer gatherings where the rich scent of baking filled the air. Each bite brings me back to sun-soaked afternoons, laughter echoing around a table laden with delicious treats. This cake is a delightful combination of sweet, juicy strawberries, and the nutty aroma of brown butter, creating a dessert that’s both comforting and sophisticated. It’s perfect for sharing with friends or simply enjoying solo with a cup of tea. The buttery cake cradles the vibrant strawberries and a dollop of whipped cream, making every slice a true indulgence. Whether it’s a sunny spring day or a cozy evening in, this Strawberry Brown Butter Shortcake is a recipe I return to again and again, each time finding new joy in its simple elegance.

Ingredient List for Strawberry Brown Butter Shortcake

When it comes to making a delicious Strawberry Brown Butter Shortcake, the quality of your ingredients is key. Each component plays a vital role in creating the perfect balance of flavors and textures that will leave you wanting more. The main players here are the sweet, ripe strawberries, the earthy richness of brown butter, and the light, fluffy cake that serves as the foundation for this dessert.

• 2 pounds (6 cups) strawberries, hulled and quartered: Fresh and bursting with flavor, these strawberries are the star of the show, adding a juicy sweetness to the cake.
• 1 medium lemon, zested: The zest adds a bright note that enhances the strawberry flavor and balances the richness of the cake.
• ¼ cup granulated white sugar: Used to sweeten the strawberries, drawing out their natural juices and creating a lovely sauce.
• ¾ cup (1½ sticks) unsalted butter: The key to achieving that dreamy brown butter flavor, adding depth and nuttiness to the cake.
• 1 cup all-purpose flour: The foundation of the cake, providing structure and a tender crumb.
• 4 large eggs: Essential for a rich, airy texture, the eggs help to bind the ingredients and create a light cake.
• 1 cup granulated white sugar: This additional sugar contributes to the cake’s sweetness and overall flavor profile.
• 1 teaspoon baking powder: The leavening agent that helps the cake rise and achieve the perfect fluffiness.
• ¼ teaspoon salt: Enhances the flavors of the other ingredients and balances the sweetness.
• ½ cup buttermilk: Adds moisture and a slight tang, keeping the cake soft and tender.
• 1 cup whipped cream, for serving: A dollop of whipped cream on top adds a creamy richness and elevates the dessert experience.

Putting Together Strawberry Brown Butter Shortcake

Making the Strawberry Brown Butter Shortcake is a delightful process that fills your kitchen with the scent of baking and sweet strawberries. Follow these steps, and you’ll be well on your way to creating a stunning dessert that will impress everyone!

1. Fill a large pot with one inch of water and bring it to a simmer. This will create a double boiler effect that helps gently cook the strawberries.
2. In a medium stainless steel bowl, combine the strawberries, lemon zest, and ¼ cup of sugar. Cover the bowl with plastic wrap and place it on top of the pot of simmering water, ensuring the water doesn’t touch the bottom of the bowl. Allow the strawberries to cook for about 20 minutes.
3. Once cooked, remove the bowl from the pot and let it cool. Refrigerate the strawberries until chilled; this can be done a day in advance for maximum flavor.
4. Next, let’s make the brown butter. In a small saucepan, melt the butter over medium-high heat. As it melts, whisk constantly until it turns a beautiful golden-amber color and releases a nutty aroma, which will take around 4 to 6 minutes. Watch it closely to avoid burning!
5. Once the brown butter is ready, remove it from heat and let it cool slightly. Don’t forget to scrape all those lovely browned bits into the mixture.
6. Preheat your oven to 350 degrees F. While it heats, prepare your cake pan. Place a 9 or 10-inch cake pan on parchment paper, trace a circle, and cut it out. Spray the pan with nonstick spray, place the circle of parchment in the bottom, and spray it again. Add a couple of spoonfuls of flour to coat the bottom and sides, discarding any excess.
7. Now, in a large bowl, vigorously whisk the eggs and 1 cup of sugar for about 2 minutes. The mixture should become bright yellow and fluffy. Set the whisk aside, and switch to an electric mixer. Beat the egg and sugar mixture on high speed until thickened and pale, about 2 to 3 minutes.
8. Once thick, reduce the speed to low and slowly add in the cooled brown butter. Make sure to include all the browned bits for that rich flavor!
9. In a separate bowl, sift the flour, baking powder, and salt together. Gently fold one-third of the dry ingredients into the batter, followed by half of the buttermilk. Alternate until all ingredients are incorporated, finishing with the dry mix.
10. Pour the batter into your prepared pan, and bake until the sides pull away from the pan and a toothpick comes out clean. This generally takes about 25 minutes for a 10-inch pan, or around 40 minutes for a 9-inch pan. If the cake browns too quickly, cover it lightly with foil during the last 10 minutes.
11. Once baked, allow the cake to cool in the pan for about 20 minutes before inverting it onto a wire rack. Let it cool completely before slicing.
12. To serve, cut the cake into wedges and top with the chilled strawberries and a generous dollop of whipped cream. Enjoy!

Change It Up

The Strawberry Brown Butter Shortcake is a versatile dessert that can be easily adapted to suit your tastes or the season. Here are some ideas to mix things up and make it your own!

• Storage: Store leftover cake in an airtight container at room temperature for up to two days. If you have whipped cream left, store that separately in the fridge.
• Freezing: You can freeze slices of the cake for up to three months. Wrap them tightly in plastic wrap and then foil for best results.
• Pairing: This cake is delightful when paired with a scoop of vanilla ice cream, or a side of fresh berries for added flavor.
• Variations: Play with different fruits; blueberries or peaches can be fantastic alternatives to strawberries.
• Seasonal Twist: For a fall version, consider adding a pinch of cinnamon to the batter or using apples instead of strawberries.

What to Serve Alongside Strawberry Brown Butter Shortcake

When it comes to serving the Strawberry Brown Butter Shortcake, the options are as delightful as the dessert itself. Here are some great ideas:

• Fresh Seasonal Fruits: Serve with a side of fresh berries or even diced peaches to enhance the fruity flavors.
• Coffee or Tea: This cake pairs wonderfully with a warm cup of coffee or herbal tea for a lovely afternoon delight.
• Picnic Treat: Perfect for a picnic! Pack slices along with some chilled drinks for an outdoor fun.
• Special Occasions: Ideal for birthdays or gatherings; it’s a showstopper that will impress your guests.
• Snack Time: Enjoy a slice as a midday snack to satisfy your sweet tooth without feeling guilty!

FAQ

Conclusion

The Strawberry Brown Butter Shortcake is a delightful treat that perfectly balances sweetness and richness. Each layer, from the fluffy cake to the luscious strawberries and whipped cream, creates a memorable dessert experience. I encourage you to try making this cake; it’s sure to impress and bring joy to your table. You’ll find that it’s not just a dessert, but a celebration of summer flavors that you can enjoy year-round.

Strawberry Brown Butter Shortcake

The ultimate summer dessert! This Strawberry Brown Butter Shortcake is light and fluffy, bursting with fresh flavors, and topped with creamy whipped cream. Perfect for gatherings or a cozy night in, this delightful cake will make you crave summer all year round!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 10 servings

Course: Desserts

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 2 pounds Strawberries hulled and quartered
• 1 medium Lemon zested
• 0.25 cup Granulated white sugar
• 0.75 cup Unsalted butter
• 1 cup All-purpose flour
• 4 large Eggs
• 1 cup Granulated white sugar
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 0.5 cup Buttermilk
• 1 cup Whipped cream for serving

Equipment

• Saucepan
• Oven
• Large Pot
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. Fill a large pot with one inch of water and bring it to a simmer. In a medium stainless steel bowl, combine strawberries, lemon zest, and ¼ cup of sugar. Cover with plastic wrap and place the bowl on the pot of simmering water (the water should not be touching the bottom of the bowl). Let strawberries cook for 20 minutes.
2. Remove the bowl from the pot; refrigerate until chilled (may be made one day ahead).
3. In a small saucepan, melt the butter over medium-high heat. Simmer, whisking constantly, until the butter is a golden-amber color and smells nutty, about 4 to 6 minutes (you'll begin to see browned bits floating in the bottom of the pan). Reduce heat if it's boiling too rapidly. Watch the butter closely as it turns from browned to burnt rather quickly. Remove from heat and let cool.
4. Preheat the oven to 350 degrees F. Place a 9 or 10-inch cake pan on parchment paper, trace a circle, and cut out. Spray the pan with nonstick spray, then place the round piece of parchment into the bottom of the pan and spray one more time. Sprinkle a couple of spoonfuls of flour into the pan, tap and coat the bottom and sides of the pan, and discard any excess flour.
5. In a large bowl, whisk eggs and 1 cup of sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and use an electric mixer to whip the eggs & sugar on high speed until the mixture is thick and paled in color (2 to 3 minutes more). Reduce speed to low and slowly add in the cooled brown butter. Make sure you scrape in all of the brown bits too.
6. Sift flour, baking powder, and salt together. Using a whisk, gently stir in one-third of dry ingredients into the batter, then half of the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into your prepared pan.
7. Bake until the cake sides pull away from the pan and a toothpick inserted into the center comes out clean, about 25 minutes for a 10-inch pan and about 40 minutes for a 9-inch pan. If the cake appears to be browning too quickly, cover lightly with foil in the last 10 minutes of baking.
8. Let the cake cool on a wire rack for about 20 minutes before removing from the pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.
9. Cut wedges and serve topped with strawberry sauce (or simply sliced fresh strawberries) and whipped cream.

Notes

• Note: If you use a 9-inch pan, make sure it's one that has tall sides. I used a regular 9-inch pan, and it worked just fine, but the cake definitely rose to the top of the pan (it did not spill over the sides, thankfully!).

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Meet Fiona Lewis

I love cooking with the seasons and keeping things rustic and real. I believe the best meals are the ones shared with friends and family. I had so much fun creating this recipe, and I can't wait to hear what you think of it!