Brown Butter Strawberry Shortcake Coffee Cake

Cake Batter:

• 1/2 cup (113g) unsalted butter
• 3/4 cup (150g) granulated or cane sugar
• 2 whole eggs
• 1 TBSP vanilla extract
• 1/2 cup (120g) sour cream - room temperature
• 1 1/2 cups +1 TBSP (187g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1 1/4 cup (170-180g) fresh strawberries, chopped
• 1 tablespoon flour, for tossing strawberries

Strawberry Crumb Topping:

• 1/4 cup (57g) unsalted butter
• 2 TBSP light brown sugar
• 1/3 cup (67g) granulated sugar
• 1/2 cup (12g) freeze dried strawberries, finely ground
• 1 cup (120g) all-purpose flour spooned and leveled if not using a food scale to measure the flour
• 1 tsp vanilla extract
• 1/8 tsp salt

Mascarpone Whipped Cream: 

• 4 oz cold mascarpone
• 3/4 cup (180g) cold heavy whipping cream
• 3 TBSP powdered sugar
• 1 tsp vanilla bean or pure vanilla extract

Optional Toppings

• sliced fresh strawberries
• crushed freeze dried strawberries

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Brown Butters

1. In a light-colored saucepan over medium heat, melt the butter for the cake batter. (*see notes) Continue cooking until the milk solids turn golden brown and smell nutty.
2. Transfer to a bowl and let cool for about 10 to 15 minutes till cool to touch.
3. Repeat with the butter for the crumb topping. (**see notes) 

Crumb Topping

1. In a medium bowl, combine flour, finely ground freeze dried strawberries, granulated sugar, brown sugar, and salt.
2. Pour in the browned butter used for the crumb topping, it doesn't need to be cooled, and mix with a fork or your hands until small and large coarse crumbs form.
3. Place the streusel topping in the refrigerator while preparing the cake batter.

Cake Batter

1. Rinse and dry the fresh strawberries thoroughly. Toss with 1 tablespoon flour in a separate bowl and set aside.
2. Once the cake batter brown butter has cooled preheat oven to 350°F (175°C) and line an 8-inch or 9-inch springform pan or cake pan with parchment paper and lightly grease the sides.
3. In a large mixing bowl, whisk together the cooled brown butter made for the cake batter and sugar until combined. Add the eggs and vanilla extract. Mix in the sour cream until fully combined.
4. In a separate bowl, whisk together the flour (***see notes), baking powder, baking soda, and salt.
5. Add the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently add in the strawberries and mix till evenly distributed.
6. Pour the cake batter into the prepared pan and spread evenly.
7. Take the crumb topping from the fridge and break it up with your fingers and generously sprinkle over the entire surface of the cake. Bake for 40 to 50 minutes or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs. If the streusel topping begins browning too quickly, loosely tent the top with aluminum foil during the final portion of baking. Allow the cake to cool in the pan for 15 minutes before removing the cake from the pan and transferring to a wire rack to cool further.

Mascarpone Whipped Cream

1. Using an electric mixer or electric hand mixer, beat mascarpone, powdered sugar, and vanilla together until smooth.
2. Slowly stream in the cold heavy cream and whip on medium speed until soft-medium peaks form. Do not overmix. Keep in the fridge till ready to use.

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Notes: 

*How to Brown Butter (The Right Way)

1. Place the butter in a light-colored saucepan over medium heat.
2. Let the butter melt completely, then continue cooking as it begins to foam and bubble.
3. Swirl the pan occasionally to help the butter cook evenly and prevent the milk solids from sticking to the bottom of the pan.
4. Watch closely for golden brown bits forming at the bottom. The butter will go through a loud bubbling stage while the water cooks off.
5. As the bubbling sound begins to quiet down, the butter will start smelling deeply nutty and toasted while turning a rich amber color.
6. Remove from the heat immediately and pour the brown butter into a mixing bowl to stop the cooking process and prevent burning.

You want golden, not burnt. Think toasted hazelnut, not coffee ash.

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**Option to Brown All the Butter at Once

If preferred, brown 12 tablespoons (170g) butter in one saucepan. Divide the browned butter after cooking:

• 66%  of the brown butter for the cake batter
• 34% of the brown butter for the streusel

Allow the portion for the batter to cool before mixing.

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***How to Measure Flour Correctly

Measuring flour properly makes a big difference in how your baked recipes turn out. For best results, use a kitchen scale and measure in grams. This ensures consistency and prevents adding too much flour, which can make this cake dry or dense.

If you don’t have a kitchen scale:

• Do not scoop flour directly with the measuring cup.
• Use a spoon to gently fill the measuring cup.
• Level it off with the back of a knife.
• Do not pack the flour down.

Too much flour is one of the most common reasons baked recipes can become dry and cakey

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