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Perfect Brown Butter Biscuit Strawberry Shortcake Towers

brown butter biscuit strawberry shortcake - featured image
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A delightful homemade dessert featuring flaky brown butter biscuits layered with sweet macerated strawberries and fluffy whipped cream, perfect for summer entertaining and casual get-togethers.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, browned and cooled
  • 2 cups (240g) all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3/4 cup (180ml) buttermilk, cold (or regular milk + 1 tbsp lemon juice)
  • 1 tablespoon granulated sugar
  • 4 cups fresh strawberries, hulled and sliced (about 1 pint)
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon vanilla extract (optional)
  • 1 cup (240ml) heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Brown the Butter: Place 1/2 cup unsalted butter in a light-colored skillet over medium heat. Stir occasionally as the butter melts and foams. Watch closely for the color to change from golden to a rich amber with a nutty aroma—about 4-5 minutes. Remove from heat and let cool slightly.
  2. Mix Dry Ingredients: In a large bowl, whisk together 2 cups all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon kosher salt, and 1 tablespoon granulated sugar.
  3. Add Wet Ingredients: Pour the cooled brown butter and 3/4 cup cold buttermilk into the dry mixture. Stir gently with a wooden spoon or spatula until just combined. Do not overmix.
  4. Shape Biscuits: Turn the dough out onto a lightly floured surface. Pat gently to about 1-inch thickness. Using a biscuit cutter or glass, cut out rounds. Gather scraps, re-pat, and cut again until dough is used.
  5. Bake Biscuits: Place biscuits on a parchment-lined baking sheet, spacing about 1 inch apart. Bake in a preheated 425°F (220°C) oven for 12-15 minutes until golden brown and cooked through.
  6. Prepare Strawberries: While biscuits bake, combine 4 cups sliced strawberries with 1/4 cup sugar and 1 teaspoon vanilla extract in a bowl. Let sit for 20-30 minutes to macerate.
  7. Whip Cream: Using an electric mixer or whisk, beat 1 cup heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  8. Assemble Towers: Slice each biscuit in half horizontally. Layer the bottom half with strawberries and syrup, then a dollop of whipped cream. Repeat with the top half and finish with more cream and a strawberry on top.
  9. Serve Immediately: Enjoy fresh while biscuits are warm and cream is soft. If needed, keep components separate and assemble just before serving.

Notes

Use a light-colored pan to brown butter to avoid burning. Do not overmix biscuit dough to keep biscuits flaky. Macerate strawberries for best flavor but can be used immediately if short on time. Stop whipping cream at soft peaks to avoid graininess. For dairy-free version, substitute butter and cream with plant-based alternatives. For gluten-free, use a 1:1 gluten-free baking flour blend.

Nutrition

Keywords: brown butter biscuits, strawberry shortcake, homemade dessert, summer dessert, easy dessert, flaky biscuits, whipped cream, fresh strawberries

Find it online: https://milacook.com/perfect-brown-butter-biscuit-strawberry-shortcake-towers-easy-homemade-dessert-recipe/