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Perfect Brown Butter Skillet Strawberry Shortcake with Cardamom Cream

brown butter skillet strawberry shortcake - featured image
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A quick and easy skillet strawberry shortcake featuring nutty brown butter and topped with a fragrant cardamom-spiced cream. This recipe is perfect for brunch or dessert, delivering a cozy and indulgent experience.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter (for browning)
  • 2 cups (240g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (180ml) whole milk, room temperature
  • 1 large egg, lightly beaten
  • 4 cups (600g) fresh strawberries, hulled and sliced
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon pure vanilla extract

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a cast iron skillet over medium heat. Melt and foam, swirling occasionally until golden brown and nutty (5-7 minutes). Remove from heat and cool slightly.
  2. Mix the Dry Ingredients: In a large bowl, whisk together 2 cups flour, 1/4 cup sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt.
  3. Combine Wet Ingredients: In a separate bowl, whisk the cooled brown butter with 3/4 cup whole milk and 1 beaten egg until smooth.
  4. Make the Batter: Pour wet mixture into dry ingredients and fold gently until just combined. Batter will be thick but spreadable.
  5. Cook the Shortcake: Pour batter into the same skillet, smoothing the top. Bake in a preheated oven at 375°F (190°C) for 18-22 minutes until golden and a toothpick comes out clean.
  6. Prepare the Strawberries: Combine 4 cups sliced strawberries with 1/4 cup sugar and 1 teaspoon vanilla extract. Let macerate for at least 15 minutes.
  7. Whip the Cardamom Cream: In a chilled bowl, whisk 1 cup heavy cream with 2 tablespoons powdered sugar, 1/2 teaspoon ground cardamom, and 1/2 teaspoon vanilla extract until soft peaks form.
  8. Assemble and Serve: Let shortcake cool slightly, cut into wedges or scoop portions, and top with macerated strawberries and cardamom cream.

Notes

Keep an eye on the butter to avoid burning; swirl the pan often. Fold batter gently to maintain tender crumb. Macerate strawberries for best flavor. Chill bowl and whisk before whipping cream. Batter can be refrigerated up to 24 hours before baking. For dairy-free, use dairy-free butter, plant milk, and coconut cream.

Nutrition

Keywords: brown butter, strawberry shortcake, cardamom cream, skillet dessert, easy dessert, brunch recipe, summer dessert

Find it online: https://novanosh.com/perfect-brown-butter-skillet-strawberry-shortcake-recipe-with-cardamom-cream-easy-and-delicious/