Brown Butter Shortcake with Strawberry Sauce
From midgelet 14 years agoIngredients
- 1 1/2 sticks unsalted butter shopping list
- 1 cup flour shopping list
- 4 large eggs shopping list
- 1 cup sugar shopping list
- 1 tsp baking powder shopping list
- 1/4 tsp salt shopping list
- 1/2 cup buttermilk shopping list
- Strawberries: shopping list
- 6 cups strawberries, hulled and quarted, about 2 pounds shopping list
- 1/4 cup sugar shopping list
- zest of one orange shopping list
- whipped cream to garnish shopping list
How to make it
- Grease a 10 inch round cake pan, line with paper and butter paper and sprinkle with flour
- Melt butter over medium heat, cook and stir till amber and nutty colored, about 4 to 6 minutes; lower heat if splattering
- Set aside to cool
- Whisk eggs in double boiler with sugar until tripled in volume
- Remove eggs to bowl and with electric mixer beat until thick and pale
- Slowly drizzle in butter using a spatula until butter is well mixed; do this slowly or batter could separate
- Sift flour, baking powder and salt
- Gradually whisk in flour mixture, with buttermilk, 1/3 at a time until ending with flour mixture
- Transfer to prepared pan
- Bake in a 350F oven about 20 minutes or until sides pull away from pan
- Let rest 10 minutes and invert cake to rack to cool completely
- Slice into wedges and top with strawberries sauce
- Garnish with whipped cream
- Strawberry sauce:
- Place 1 inch of water in pot,
- Place sugar, zest and strawberries in a large bowl
- Place bowl over water in pot,, cover with plastic wrap and cook low heat for 20 minutes
- Remove bowl and chill sauce well.
- Sauce will be chunky
- Serve the chilled sauce over the browned butter cake
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