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Brown Butter Strawberry Shortcake Stack Recipe with Cardamom Whipped Cream

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A delicious and easy summer dessert featuring nutty brown butter shortcakes, fresh macerated strawberries, and fragrant cardamom whipped cream. Perfect for casual gatherings or special occasions.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter (browned and cooled slightly)
  • 1/2 cup (120ml) buttermilk, cold (or plain yogurt as a substitute)
  • 1 teaspoon vanilla extract
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 3 tablespoons granulated sugar (adjust to taste)
  • 1 teaspoon freshly squeezed lemon juice (optional)
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon ground cardamom
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams, the milk solids turn golden brown, and it smells nutty — about 5-6 minutes. Remove from heat and let cool for 5 minutes.
  2. Prepare the shortcake batter: In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the browned butter, cold buttermilk, and vanilla extract. Stir gently with a wooden spoon or spatula until just combined — do not overmix. The batter should be slightly sticky and lumpy.
  3. Shape and bake the shortcakes: Preheat your oven to 425°F (220°C). Using a spoon or your hands dusted with flour, drop 6 even mounds of batter onto a parchment-lined baking sheet. Pat them lightly into rounds about 3 inches (7.5 cm) wide. Bake for 12-15 minutes or until golden and a toothpick inserted comes out clean. Let them cool on a rack for 10 minutes.
  4. Macerate the strawberries: While the shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Stir gently and let sit for at least 20 minutes to draw out the juices and sweeten naturally.
  5. Make the cardamom whipped cream: Chill a mixing bowl and beaters in the fridge for 10 minutes. Pour in the cold heavy cream, powdered sugar, cardamom, and vanilla. Whip on medium-high speed until soft peaks form — the cream should be fluffy but still hold shape.
  6. Assemble the shortcake stacks: Slice each shortcake in half horizontally. Layer the bottom half with a generous spoonful of macerated strawberries and a dollop of cardamom whipped cream. Top with the shortcake lid, another layer of strawberries, and finish with more whipped cream. Serve immediately for best texture.

Notes

Watch the butter carefully when browning to avoid burning. Chill bowl and beaters before whipping cream for best texture. You can warm shortcakes before assembling if cooled completely. Coconut cream and coconut oil can be used for a vegan version. Almond flour can substitute for gluten-free option.

Nutrition

Keywords: brown butter, strawberry shortcake, cardamom whipped cream, summer dessert, easy dessert, shortcake recipe, fresh strawberries

Find it online: https://elaraeats.com/brown-butter-strawberry-shortcake-stack-recipe-with-cardamom-whipped-cream-easy-and-perfect-dessert-idea/