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Perfect Brown Butter Strawberry Shortcake Recipe with Zesty Lemon Cream

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A rich and nutty brown butter shortcake topped with fresh strawberries and a light, zesty lemon cream, perfect for spring and summer gatherings.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter (for browning)
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) buttermilk, cold (or milk + 1 tbsp lemon juice)
  • 1 large egg, beaten
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (adjust based on strawberry sweetness)
  • 1 tablespoon fresh lemon juice
  • 1 cup (240ml) heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice

Instructions

  1. Brown the Butter: In a heavy-bottomed skillet, melt 1/2 cup unsalted butter over medium heat. Stir frequently as it foams and then starts turning golden brown with nutty aromas (about 5-7 minutes). Remove from heat immediately and pour into a heat-safe bowl to cool slightly.
  2. Prepare Strawberries: Toss 4 cups sliced strawberries with 1/4 cup sugar and 1 tablespoon lemon juice in a bowl. Set aside for at least 15 minutes to macerate.
  3. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until well combined.
  4. Combine Wet Ingredients: In a separate bowl, whisk 3/4 cup cold buttermilk and 1 beaten large egg. Slowly add the slightly cooled brown butter while whisking to incorporate.
  5. Make the Dough: Pour the wet ingredients into the dry ingredients and stir gently with a wooden spoon or spatula until just combined. The dough will be sticky and shaggy.
  6. Form Shortcakes: Lightly flour your hands and pat the dough into a 1-inch thick round on a floured surface. Cut into 6-8 rounds using a biscuit cutter or glass. Place on a parchment-lined baking sheet, spaced about 2 inches apart.
  7. Bake: Bake at 425°F (220°C) for 12-15 minutes until golden brown and puffed.
  8. Prepare Lemon Cream: While shortcakes bake, whip 1 cup cold heavy cream with 2 tablespoons powdered sugar, 1 teaspoon lemon zest, and 1 tablespoon lemon juice until soft peaks form.
  9. Assemble: Slice warm shortcakes in half horizontally. Spoon macerated strawberries onto the bottom half, add a dollop of lemon cream, top with the other half, and add more cream and strawberries if desired.

Notes

Watch the butter closely when browning to avoid burning. Do not overmix the dough to keep shortcakes tender. Macerate strawberries for at least 15 minutes to release juices. Whip cream to soft peaks for best texture. Dough can be chilled for 10 minutes if too sticky before cutting.

Nutrition

Keywords: brown butter, strawberry shortcake, lemon cream, dessert, spring dessert, summer dessert, easy shortcake, fresh strawberries

Find it online: https://elvafood.com/perfect-brown-butter-strawberry-shortcake-recipe-with-zesty-lemon-cream-step-by-step-guide/