Strawberry and Brown Butter Shortcake

Strawberries are gloriously sweet, plentiful (and cheap!) right now here in Southern California. I hope you can find them where you are too. My Mother-in-Law took my son strawberry-picking last weekend, and they came home with some delicious bites of this red-ripe fruit. The smaller the strawberry, the sweeter it is… in my experience. What a perfect excuse for me to make Strawberry Shortcake! I decided to give the cake itself a brown-butter spin (because who doesn’t love brown butter, right?)


Here’s the how-to: I’m going to show you how to make a strawberry sauce. You can skip this step and just use freshly sliced strawberries, or you can make this simple, delicious sauce with chunky strawberries.

Fill a pot with 1 inch of water and set it on the stove to simmer.

Chop up a whole bunch of your fresh strawberries and place them in a stainless-steel bowl.

Add the zest of a lemon.

Add some sugar too. Just a little bit will make it syrupy and sweet.

Cover the bowl with plastic wrap.

Place it on top of the pot of simmering water and let it “cook” for about 20 minutes.

The strawberries are magically transformed into a wonderful strawberry sauce.

While the strawberries are simmering, you can brown the butter…

Melt butter in a medium saucepan.

Bring it to bubbly and whisk it constantly…

…until it turns golden brown and smells deliciously nutty. Yank it off the heat at this point and let it cool.

Whisk eggs and sugar together in a large bowl.

Then switch to an electric mixer and beat on high until mixture is thick and turns pale.

Slowwwwwwly pour in the brown butter while the mixer is on low speed.

Then add in a little bit of the dry ingredients…

…followed by half the buttermilk. And then repeat flour, buttermilk, flour, until all is mixed up nicely.

Pour the batter into a round cake pan. Bake.

Dump it onto a rack and let it cool.

Serve it up. Start with a wedge of cake.

Spoon strawberries on top, letting the syrupy juices drizzle down the sides.

Top with whipped cream.

Add a sprig of mint to make it all pretty.

And you’ve got yourself some Strawberry Shortcake all ready to eat :) I could have eaten this brown butter cake all on its own. Sometimes you can’t detect brown butter all that much in certain recipes, but in this cake… oh la la- I loved it. I could certainly taste the brown butter (one of my favorite flavors ever) and it was the perfect platform for the strawberry sauce and whipped cream. My son was entirely thrilled that I created a recipe with his bucket of hand-picked strawberries too :)

Print Print Recipe

Strawberry and Brown Butter Shortcake

Yield: 8 to 10 servings

Prep Time: 30 min

Cook Time: 60 min

The brown butter lends fabulous flavor to an otherwise bland shortcake. Make the strawberry sauce, as directed, or simply use freshly sliced strawberries to top this cake.

Ingredients:

2 pounds (6 cups) strawberries, hulled & quartered (if large)
zest of 1 lemon
1 1/4 cups granulated white sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter
1 cup all-purpose flour
4 large eggs
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup buttermilk
whipped cream, for serving

Directions:

1. Prepare Strawberry Sauce: Fill large pot with one-inch of water; bring to a simmer. In a medium stainless steel bowl, combine strawberries, lemon zest and 1/4 cup 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. Remove the bowl from the pot; refrigerate until chilled (may be made one day ahead).

2. Prepare the pan: Preheat oven to 350 degrees F. Place 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 bottom and sides of the pan and discard any excess flour. 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!)

3. Brown the butter: Melt butter over medium-high heat. Simmer, whisking constantly, until 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. Prepare the cake: In a large bowl, whisk eggs and 1 cup sugar vigorously for about 2 minutes. The mixture will be bright yellow. Set whisk aside and use 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.

5. Sift flour, baking powder and salt together. Using a whisk, gently stir in one-third of dry ingredients into the batter, then half the buttermilk. Repeat, ending with the last third of the dry mixture. Scrape the batter into your prepared pan. 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. Let cake cool on a wire rack for about 20 minutes before removing from pan. Run a knife around the edge of the pan and invert it onto a wire rack to cool completely.

6. Cut wedges and serve topped with strawberry sauce (or simply sliced fresh strawberries) and whipped cream.

Source: RecipeGirl.com (Adapted from DamGoodSweet)

Leave a Comment




28 Responses to “Strawberry and Brown Butter Shortcake”

  1. 1

    Lauren at Keep It Sweet — May 6, 2011 @ 3:21 AM

    I love this, especially because it involves whipped cream on top:-)

  2. 2

    Jessica @ How Sweet — May 6, 2011 @ 3:36 AM

    This is making my mouth water!

  3. 3

    The Café Sucré Farine — May 6, 2011 @ 3:58 AM

    Wow, what beautiful photography! Those strawberries look amazing and the sauce sounds divine. It’s so exciting that local berries are here! (at least where I live!)

  4. 4

    Estela @ Weekly Bite — May 6, 2011 @ 4:18 AM

    This looks delicious! I can’t wait to my hands on some of those sweet (cheap) strawberries!! They’re sour & expensive over on the east coast ;)

  5. 5

    Amy | She Wears Many Hats — May 6, 2011 @ 6:34 AM

    I can almost smell the butter! Perfectly perfect for Mother’s Day.

  6. 6

    Courtney — May 6, 2011 @ 6:37 AM

    Yay you made it!! I can’t wait to try the recipe :-) I have a thing for strawberries and cake.

  7. 7

    maria — May 6, 2011 @ 6:54 AM

    Perfect dessert for spring!

  8. 8

    Nourhan @ Miss Anthropist's Kitchen — May 6, 2011 @ 7:15 AM

    This looks super delicious and simple! Thanks for sharing :)

  9. 9

    EatLiveRun — May 6, 2011 @ 7:20 AM

    beautiful! I adore brown butter. It makes everything better!

  10. 10

    Jenny Flake — May 6, 2011 @ 8:28 AM

    Wow, this is gorgeous Lori! Double yum!! Happy Mother’s Day weekend!

  11. 11

    Rachel @ Baked by Rachel — May 6, 2011 @ 8:45 AM

    Oh please send me a slice!! It looks and sounds delicious!

  12. 12

    cookiepie — May 6, 2011 @ 12:18 PM

    That cake sounds spectacularly delicious!!! Hope you have a fantastic Mother’s Day! xo

  13. 13

    Karin — May 6, 2011 @ 1:32 PM

    Oh my. That looks delicious. And I happen to have some strawberries left over from a strawberry eating fest with our little ones. So I see a strawberry cake for tomorrow. Yumm. Thanks for the inspiration!

  14. 14

    leslie — May 6, 2011 @ 7:22 PM

    I could probably liven brown butter!!!! YUM..Love the shortcake

  15. 15

    Jen Schall — May 6, 2011 @ 7:44 PM

    I’m a big fan of baking with brown butter… What a lovely twist on shortcake!

  16. 16

    Cookin' Canuck — May 6, 2011 @ 9:21 PM

    What a pretty dessert. Yes, I’m sure this would be just as good with fresh strawberries, but I can’t imagine missing out on that gorgeous sauce.

  17. 17

    Katrina — May 7, 2011 @ 12:44 AM

    This looks freaking amazing! I love your strawberry sauce. Yum!

  18. 18

    Liz — May 7, 2011 @ 3:44 AM

    This is beautiful Lori! I’d never have thought to use brown butter in shortcake, but I can only imagine how tasty it is!

  19. 19

    Erin — May 7, 2011 @ 7:21 AM

    I have never made brown butter, you have me interested! I love strawberry shortcake though! I am booking marking this for when strawberry season actually arrives in Iowa!

  20. 20

    Gail — May 7, 2011 @ 2:32 PM

    I just finished makeing the cake and strawberyy sauce for our Mother’s Day dessert. I have never made brown butter, but the cake sure smells good. The strawbeyy sauce tastes delicious, can’t wait to put it all together with the whipped cream, perfect for tomorrow!

  21. 21

    Tracy — May 8, 2011 @ 9:51 AM

    Oooh I am drooling! What a lovely shortcake!

  22. 22

    Cindy — May 8, 2011 @ 4:29 PM

    this was delicious! i added a vanilla bean to the cake since i had a few of them starting me down and swapped the strawberries for blackberries. the cake is a keeper – i can’t imagine a fruit it wouldn’t hold up, or even a caramel or chocolate sauce.

    what do you think of putting the berries and cream on top of the cake before cutting but just before serving? the cake seems like it should be able to stand up to it and would do a great job sucking up the berry juice?

  23. 23

    Lori Lange — May 8, 2011 @ 6:50 PM

    Placing all of the berries on top would be very pretty- I think I’d only do it if I were using fresh berries though. The berry sauce itself was too syrupy for that. And you’d need to serve it all up at once. Glad you liked this!

  24. 24

    Nic@daydreamaboutfood — May 10, 2011 @ 10:28 AM

    Love the cake, especially with the browned butter.

  25. 25

    Sasa — May 10, 2011 @ 2:09 PM

    This is that rare thing: a cake which is somehow light and summery. It’s beautiful and brown butter? Sign me up.

  26. 26

    Lucy — May 10, 2011 @ 7:03 PM

    What a beautiful cake! I’ve been away from home for several days, so I just might make this when I get back home and have to start cooking again. Thanks for sharing!

  27. 27

    Kristen — May 16, 2011 @ 9:53 PM

    This will be on my Memorial day menu. Thx!

  28. 28

    Sook — May 26, 2011 @ 10:08 PM

    Strawberries are my favorite! Just looking at those pictures makes me happy!!