Strawberry Brown Butter Bettys

Yes… I have a couple more strawberry recipes to share. This is what happens when your family picks over 12 pounds of fresh berries! ๐Ÿ˜‰

Every year, I make strawberry-vanilla bean jam, strawberry shortcake cookies, fresh strawberry gelato, and pancakes with strawberries (both sourdough & simple but perfect)- at the very least. After adding a new strawberry cocktail and spoon cake to the list this year, we still had plenty of berries to enjoy.

This recipe was adapted from Gourmet, via Smitten Kitchen.com.ย I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.

I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.

Yield: 6 muffin-sized desserts

  • 3/4 stick salted or unsalted butter
  • 1 tsp granulated sugar
  • 6 slices potato sandwich bread or white sandwich bread, crusts removed
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
  • 1/8 tsp coarse salt (omit if using salted butter)
  • 1/2 cup panko
  • 2 (generous) cups strawberries, hulled and sliced
  • vanilla ice cream or softly whipped cream, for serving
  1. Preheat oven to 350ยฐF, preferably on convection, with rack in middle.
  2. Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Donโ€™t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
  3. Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
  4. Roll bread slices with a rolling pin to flatten.
  5. Brush both sides with additional brown butter, then gently fit into muffin cups.
  6. Stir together brown sugar, zest or juice, salt, and panko.
  7. Add strawberries to the sugar mixture and toss to coat.
  8. Stir in remaining brown butter.
  9. Heap strawberry mixture into the prepared bread cups, pressing gently.
  10. Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
  11. Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
  12. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Mini Pear & Blueberry Upside-Down Cakes

My daughter has been asking for an upside-down cake! When I spotted this seasonal recipe, and had all of the ingredients on hand, I made it to surprise her. ๐Ÿ™‚ A springtime spice cake was such a nice change of pace. The spices worked nicely with the blueberries and pears too. The mini size was just the icing on the cake. ๐Ÿ˜‰

This recipe was adapted from The Martha Stewart Living Cookbook: The New Classics. I used my pretty Daisy cupcake pan- so pretty!

I’m bringing this tasty dessert to share with my friends at Fiesta Friday #72– hosted by Quinn @ Dad Whats for Dinner and Naina @ Spice in the City. Enjoy!!

Yield: 6 small cakes

  • 7 tablespoons unsalted butter, softened, plus more for tin
  • 6 tablespoons light corn syrup
  • 12 teaspoons packed light-brown sugar
  • 3/4 cup fresh blueberries, picked over and rinsed
  • 1 ripe Bartlett pear, halved lengthwise, cored, and cut into thin wedges
  • 1 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice (I used freshly ground)
  • 1/4 teaspoon ground ginger
  • 2/3 cup granulated sugar
  • 1 large whole egg, plus 1 large egg yolk
  • 3/4 cup buttermilk
  • 1/2 teaspoon pure vanilla extract

IMG_4281

  1. Preheat oven to 350 degrees on convection.
  2. Generously butter the cups and top of a muffin tin with six 8-ounce cups. (My 8-ounce cup muffin pan is a Daisy Pan! I used cooking spray instead of butter to coat the details more easily.)
  3. Place 1 teaspoon butter in each muffin cup. Top each with 1 tablespoon corn syrup; sprinkle with 2 teaspoons light-brown sugar.
  4. Arrange 7 to 9 blueberries in each cup.
  5. Cut pear slices to fit the shape of muffin cups; place 4 or 5 pieces on top of the berries, spreading slices to cover berries.
  6. Arrange remaining berries over the pears, and set tin aside. (I didn’t have leftover berries!)
  7. Into a small bowl, sift flour, baking powder, baking soda, salt, cinnamon, nutmeg, allspice, and ginger; set aside.
  8. In the bowl of an electric mixer fitted with the paddle attachment, beat granulated sugar and remaining 5 tablespoons butter on medium speed until light and fluffy, 3 to 4 minutes. Add egg and egg yolk; beat until smooth.
  9. Combine the vanilla with the buttermilk.
  10. With mixer on low-speed, add flour mixture to butter mixture in two batches, alternating with the buttermilk mixture, and beginning and ending with flour.
  11. Pour 1/3 cup batter over fruit in each muffin cup. Gently tap bottom of tin against counter several times to evenly distribute the batter.
  12. Bake cakes until golden around the edges and a cake tester inserted in the centers comes out clean, about 17 minutes on convection, or up to 25 minutes in a standard oven. Remove from oven; let cool in tin.

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