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 🙂
