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Perfect Brown Butter Strawberry Shortcake Layer Cake Recipe with Easy Mascarpone Cream

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A moist and tender brown butter strawberry shortcake layer cake with a subtle caramel undertone, layered with silky mascarpone cream and fresh macerated strawberries. This recipe is quick, easy, and perfect for celebrations or casual gatherings.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 2 cups (240g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 1 cup (240ml) whole milk, warmed slightly
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp fine sea salt
  • 1 tsp pure vanilla extract
  • 8 oz (225g) mascarpone cheese, chilled
  • 1 cup (240ml) heavy cream, cold
  • ¼ cup (30g) powdered sugar
  • 1 tsp vanilla extract
  • Optional: a pinch of lemon zest
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tbsp fresh lemon juice

Instructions

  1. Brown the Butter: In a light-colored saucepan over medium heat, melt 1 cup (227g) unsalted butter. Stir frequently as the butter foams, then starts to brown and smell nutty (about 5-7 minutes). Remove from heat immediately and pour into a heatproof bowl to cool slightly (about 10 minutes).
  2. Prep the Strawberries: Toss 4 cups (600g) sliced strawberries with 2 tbsp sugar and 1 tbsp lemon juice. Set aside to macerate for about 20 minutes, stirring occasionally.
  3. Mix Dry Ingredients: In a medium bowl, sift together 2 cups (240g) all-purpose flour, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp sea salt. Set aside.
  4. Combine Wet Ingredients: In a large bowl, whisk the cooled brown butter with 1 ½ cups (300g) sugar until well combined. Add 2 large eggs one at a time, mixing thoroughly after each. Stir in 1 tsp vanilla extract.
  5. Add Flour and Milk Alternately: Add the dry ingredients in three batches alternating with 1 cup (240ml) warmed whole milk, beginning and ending with flour. Fold gently with a rubber spatula until smooth; do not overmix.
  6. Bake the Cake Layers: Divide batter evenly between two greased and floured 8-inch pans. Smooth tops and bake at 350°F (175°C) for 30-35 minutes or until a toothpick inserted in the center comes out clean. Avoid opening oven door during first 25 minutes.
  7. Cool Completely: Let cakes cool in pans for 10 minutes, then turn out onto wire racks to cool fully before assembly.
  8. Prepare Mascarpone Cream: Beat 8 oz (225g) mascarpone cheese until smooth in a chilled bowl. In a separate cold bowl, whip 1 cup (240ml) heavy cream with ¼ cup (30g) powdered sugar and 1 tsp vanilla until soft peaks form. Gently fold whipped cream into mascarpone until fluffy. Add lemon zest if desired.
  9. Assemble the Cake: Place one cake layer on serving plate. Spread a generous layer of mascarpone cream, then spoon half the macerated strawberries evenly on top. Repeat with second layer, finishing with a smooth coat of mascarpone cream and decorate with remaining strawberries.
  10. Chill and Serve: Refrigerate assembled cake for at least 1 hour to let flavors meld and cream set. Bring to room temperature 15 minutes before serving.

Notes

Use a light-colored pan for browning butter to monitor color changes and avoid burning. Chill mascarpone and cream bowls before whipping for best results. Fold flour and milk alternately to keep cake tender. Let cake cool completely before assembling to prevent mascarpone cream from melting. Drain excess strawberry juice if too watery to avoid soggy layers.

Nutrition

Keywords: brown butter cake, strawberry shortcake, mascarpone cream, layer cake, easy dessert, summer cake, celebration cake

Find it online: https://lumalunch.com/perfect-brown-butter-strawberry-shortcake-layer-cake-recipe-with-easy-mascarpone-cream/