Strawberries With Brown Butter Shortcake Recipes

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking sheet or parchment paper.
• In the bowl of a heavy-duty mixer fitted with a paddle attachment, combine the flour, granulated sugar, baking powder and salt on low speed. Add the butter and mix on low until the mixture resembles coarse meal, about 2 minutes. Add the cream and milk and increase the speed to medium; mix until the dough comes together. Remove the dough to a lightly floured surface, lightly knead a few times and shape into a rectangle about 3/4 inch thick.
• Cut out dough circles using a 3-inch round cutter. Place the circles on the prepared baking sheet. Brush the tops lightly with cream and sprinkle with the turbinado sugar. Bake until the shortcakes are golden brown, about 20 minutes. Transfer to a rack to cool.
• For the strawberries: Meanwhile, place the strawberries in a bowl. Add the granulated sugar and toss together.
• To serve, halve the shortcakes horizontally with a serrated knife. Place the bottom halves on individual serving plates, top each with a dollop of whipped cream and then some berries. Cover with the tops of the shortcakes and serve.
• The shortcakes can be stored in an airtight container for up to 2 days.

Steps:

• Bring a large saucepan with 1 inch of water to a simmer over medium-high heat. Stir the strawberries, lemon zest and 1/4 cup of the sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on top of the simmering pot (the bottom of the bowl shouldn't touch the water). Reduce the heat to medium-low, and let the strawberries macerate over the simmering water for 20 minutes. Remove the bowl from the pot and refrigerate until chilled. (Note: The strawberry sauce can be made up to 1 day in advance.).
• Preheat the oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. 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.
• Cut the 1 1/2 sticks of butter into small pieces and melt in a medium saucepan over medium-high heat. Simmer, whisking often to incorporate any solids that sink to the bottom, until the butter is a golden-amber color and smells nutty, 4 to 6 minutes. Set the butter aside to cool.
• To 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 continue by using an electric mixer to whip the eggs and remaining 1/4 cup sugar on high speed until the mixture is thick and pale in color (4 to 5 minutes more). Reduce speed to low and slowly (adding too quickly will cause mixture to separate) add in the cooled brown butter making sure to scrape in all of the brown bits.
• Sift flour, baking powder and salt together. Using a whisk, gently fold 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 the 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. 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.
• For the Chantilly Cream: Pour the heavy cream into the bowl of a stand mixer, add the vanilla and sift in the confectioners' sugar. Whip on low speed to combine and then increase the speed to medium-high. Whip until medium-stiff peaks form, about 1 1/2 minutes.
• Transfer the cake to a plate and slice into wedges. Serve topped with strawberries, sauce and a dollop of Chantilly Cream or slice each wedge in half horizontally and sandwich the halves with strawberries and sauce, then top with cream.

Steps:

• Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Melt butter over medium heat in small saucepan. Stir continually, letting foam dissipate, just until butter begins to brown, 2 to 3 minutes. Remove from heat.
• Whisk together self-rising flour and 1/4 cup white sugar in a bowl. Add milk, 1/4 cup cream, and toasted butter. Mix just until ingredients come together. Wad up dough and transfer to floured surface. Press or roll dough into a rectangle about 1-inch thick. Cut in half lengthwise, and then cut each half into 3 portions. Place shortcake pieces on prepared baking sheet. Brush with cream; sprinkle with sugar.
• Bake in preheated oven until gold brown, 15 to 18 minutes. Transfer shortcakes to a rack to cool completely.
• Sprinkle sliced strawberries with sugar; stir until sugar begins to dissolve. Refrigerate until juice from berries is extracted, about 1 hour.
• Whip 3/4 cup cream with 1 tablespoon sugar and a few drops of vanilla in bowl with an electric mixer.
• Split biscuit in half. Place bottom half in a bowl. Spoon strawberries and juice over shortbread half. Top with shortbread top and spoon on more strawberries and juice over the shortbread. Finish with a dollop of whipped cream.

Steps:

• Prepare the berries: Toss the strawberries with lemon juice and sugar to combine. Let macerate at room temperature for 1 hour.
• Make the biscuits: Preheat oven to 375 degrees. Whisk to combine flour, granulated sugar, baking powder, and salt. Using a pastry blender or two knives, cut the butter into the flour mixture until mixture resembles coarse meal. Mix together 1 1/4 cups heavy cream and 1 egg. Add to flour mixture and stir with a fork just until dough starts to come together but is still crumbly.
• Turn out dough onto a lightly floured surface and pat into a 6-by-9-inch rectangle, about 2 inches thick. With a short side facing you, fold the bottom third up as you would a business letter, followed by the remaining third. Pat into a square. With a 2 1/2-inch round cutter dipped in flour, cut biscuits from dough and place them, evenly spaced, on a parchment-lined baking sheet. Gather dough scraps together, fold once, and gently pat into a square. Cut out remaining biscuits. Whisk remaining egg and 1 tablespoon cream, then brush egg wash over tops of dough rounds. Sprinkle each with 1 tablespoon sanding sugar.
• Bake until tops are golden brown brown, rotating sheet halfway through, about 25 minutes. Transfer biscuits to a wire rack and let cool slightly.
• When ready to serve, whip cream in a chilled bowl until soft peaks form. Split biscuits in half and place a bottom half on each plate. Top generously with berries and their juice, then top with dollops of whipped cream followed by remaining biscuit halves. Scatter a few more strawberries on top and around plates.

Steps:

• Pour an inch of water into a large pot and simmer over medium-high heat. Stir strawberries, orange zest and 1/4 cup sugar in a large stainless steel mixing bowl, cover with plastic wrap and place on pot so bowl does not touch water. Reduce heat to low and let strawberries cook for 20 minutes. Remove bowl and refrigerate until chilled. (Strawberry sauce, which will be chunky, can be made up to one day ahead.)
• Heat oven to 350 degrees. Place a 10-inch cake pan on parchment paper; trace and cut out a circle. Grease pan's bottom and sides with one tablespoon butter, press parchment into pan, then flip paper over, buttered side up. Sprinkle 2 tablespoons flour on parchment and tap to coat bottom and sides of pan; discard excess.
• Melt remaining butter over medium-high heat. Simmer, whisking often to incorporate any solids that sink to bottom, until butter is a golden-amber color and smells nutty, about 4 to 6 minutes. If it sputters, reduce heat. Set butter aside to cool.
• Bring the large pot with an inch of water in it to a simmer again over medium-high heat. Whisk eggs and remaining one cup sugar together in a large heatproof bowl and place over pot of water. Again, bottom of bowl should not touch water. Reduce heat to low and whisk mixture until it has tripled in volume, 4 to 5 minutes.
• Transfer to a mixing bowl and, using a hand mixer or a stand mixer, whip on high speed until mixture is thick and pale, 2 to 3 minutes. Reduce speed of mixer to low and slowly drizzle in warm butter (adding it too quickly will cause batter to separate), using a rubber spatula to scrape browned bits into batter.
• Sift remaining 1 cup flour, baking powder and salt together. Using a whisk, gently fold one-third of dry ingredients into batter, then half the buttermilk. Repeat, ending with last third of dry mixture. Transfer batter to cake pan and bake until cake sides pull away from pan and center resists light pressure, about 20 minutes. Remove from oven and let it rest for 10 minutes before running a paring knife around edge of pan to release cake. Invert onto a rack to cool completely.
• Slice into wedges and serve topped with the strawberry sauce and a dollop of whipped cream.