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Perfect Brown Butter Strawberry Shortcake Recipe with Easy Whipped Mascarpone

brown butter strawberry shortcake - featured image
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A sophisticated twist on classic strawberry shortcake featuring nutty brown butter biscuits and silky whipped mascarpone, perfect for savoring fresh strawberry season.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 2 tablespoons granulated sugar (for biscuits)
  • 1/2 teaspoon salt
  • 3/4 cup (180ml) heavy cream (for dough)
  • 1 teaspoon vanilla extract (for dough)
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar (for strawberries)
  • 1 tablespoon fresh lemon juice
  • 8 ounces (225g) mascarpone cheese, chilled
  • 1/2 cup (120ml) cold heavy cream (for mascarpone)
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract (for mascarpone)

Instructions

  1. Brown the butter: Place 1/2 cup unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. After 5-7 minutes, when it turns golden brown and smells nutty, remove from heat and let cool slightly.
  2. Prepare dry ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 2 tablespoons granulated sugar, and 1/2 teaspoon salt.
  3. Combine wet ingredients: Pour the cooled brown butter into the dry ingredients, then add 3/4 cup heavy cream and 1 teaspoon vanilla extract. Stir gently until just combined; do not overmix.
  4. Shape shortcakes: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut out 2.5-inch rounds using a biscuit cutter to make about 8 biscuits. Place on a parchment-lined baking sheet.
  5. Bake: Preheat oven to 400°F (200°C). Bake biscuits for 15-18 minutes until golden brown and a toothpick inserted comes out clean. Transfer to a cooling rack.
  6. Macerate strawberries: Toss 4 cups sliced strawberries with 1/4 cup granulated sugar and 1 tablespoon lemon juice. Let sit at room temperature for at least 20 minutes, stirring occasionally.
  7. Make whipped mascarpone: In a chilled bowl, combine 8 ounces mascarpone, 1/2 cup cold heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip with a mixer on medium-high speed until soft peaks form, about 3-4 minutes.
  8. Assemble shortcakes: Slice each biscuit in half horizontally. Spoon macerated strawberries and juices on bottom half, add a dollop of whipped mascarpone, then top with the biscuit top half. Add more strawberries and mascarpone if desired.

Notes

Use a light-colored pan to brown butter for better color monitoring. Chill dough for 10 minutes if too sticky. Let shortcakes cool completely before assembling to prevent mascarpone from melting. For dairy-free, substitute heavy cream with canned coconut cream and mascarpone with dairy-free cream cheese alternative. Frozen strawberries can be used if thawed and drained.

Nutrition

Keywords: brown butter, strawberry shortcake, whipped mascarpone, dessert, easy recipe, fresh strawberries, shortcakes, summer dessert

Find it online: https://eliplate.com/perfect-brown-butter-strawberry-shortcake-recipe-with-easy-whipped-mascarpone/