Brown Butter Pound Cake with Strawberry Compote Recipe

Introduction

This Brown Butter Pound Cake with Strawberry combines a rich, nutty flavor with a fresh and tangy strawberry compote. It’s a delightful dessert that’s perfect for any occasion, offering a tender crumb and a bright, fruity topping.

Ingredients

• 1 cup (16 tbsp) unsalted butter
• 1 ½ cups spooned and leveled all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• 4 eggs, room temperature
• 1 ½ tsp pure vanilla extract
• 1 ½ tbsp cornstarch
• ¼ cup warm water
• 2 ¾ cups hulled strawberries, cut in halves
• 1 ¼ tsp lemon zest
• 1 tbsp lemon juice
• ¼ cup granulated sugar (for the compote)

Instructions

1. Step 1: Cut the butter into chunks and place them in a bright-colored skillet to monitor browning. Melt over medium heat, stirring occasionally for 5–8 minutes until golden brown specks appear and a nutty aroma rises.
2. Step 2: Remove the browned butter from heat immediately. Pour it into a 13×9 baking pan or large container, cover tightly, and chill in the refrigerator or freezer for 45 minutes.
3. Step 3: Let the browned butter sit at room temperature for 12 to 30 minutes. Meanwhile, preheat your oven to 350°F and grease a 9×5 loaf pan.
4. Step 4: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.
5. Step 5: Using a mixer, beat the browned butter on high speed until creamy (about 1 minute). Add sugar and beat for an additional 2–3 minutes, scraping down the sides as needed.
6. Step 6: Reduce mixer speed and add eggs one at a time, followed by the vanilla extract. Beat on medium-high speed to combine.
7. Step 7: Slowly incorporate the dry ingredients into the butter mixture on low speed, mixing just until combined.
8. Step 8: Pour the batter into the prepared loaf pan and bake for about 1 hour. Check doneness by inserting a toothpick; it should come out clean.
9. Step 9: Remove the cake from the oven and let it cool on a wire rack.
10. Step 10: For the strawberry compote, mix cornstarch and warm water until dissolved. Combine this with strawberries, lemon zest, lemon juice, and sugar in a saucepan over medium heat.
11. Step 11: Stir frequently, gently smashing some strawberries. Once it simmers, cook for 7 minutes while stirring continuously.
12. Step 12: Remove the compote from heat and allow it to cool. Serve generously spooned over slices of the pound cake. Enjoy!

Tips & Variations

• Use a light-colored pan to brown butter for better visibility of color changes and to avoid burning.
• For extra moisture, add a tablespoon of sour cream or yogurt to the batter.
• Substitute fresh raspberries or blueberries in the compote for a different fruity twist.
• Make sure the eggs are at room temperature to create a smoother batter and better rise.

Storage

Store the pound cake covered tightly in the refrigerator for up to 4 days. Keep the strawberry compote in a separate airtight container in the fridge for up to 3 days. Reheat cake slices gently in the microwave or enjoy chilled with the compote spooned on top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake ahead of time?

Yes, the cake can be baked a day ahead and stored in the refrigerator. Bring it to room temperature before serving with the compote for best flavor.

Can I use frozen strawberries for the compote?

Frozen strawberries work well too. Thaw them before cooking to prevent excess liquid and adjust the cooking time slightly if needed to reach the desired thickness.

Brown Butter Pound Cake with Strawberry Compote Recipe

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4.5 from 112 reviews

A rich and moist brown butter pound cake paired with a fresh homemade strawberry compote, perfect for a delightful dessert or afternoon treat. The brown butter adds a deep nutty flavor to the classic pound cake, complemented by the sweet and tangy strawberry topping.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 35 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter Pound Cake

• 1 cup (16 tbsp) unsalted butter
• 1 ½ cups spooned and leveled all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup granulated sugar
• 4 large eggs, room temperature
• 1 ½ tsp pure vanilla extract

Strawberry Compote

• 1 ½ tbsp cornstarch
• ¼ cup warm water
• 2 ¾ cups hulled strawberries, halved
• 1 ¼ tsp lemon zest
• 1 tbsp lemon juice
• ¼ cup granulated sugar

Instructions

1. Brown Butter Preparation: Cut the unsalted butter into chunks and place them in a brightly colored skillet for better visibility. Melt over medium heat, stirring occasionally for about 5-8 minutes until golden brown specks form at the pan’s bottom and a nutty aroma develops.
2. Cooling Brown Butter: Remove the skillet from heat immediately. Pour the browned butter into a 13×9 baking pan or large Tupperware and cover tightly. Refrigerate or freeze for 45 minutes. Before use, let it sit at room temperature for 12 to 30 minutes to soften.
3. Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and butter a 9×5-inch loaf pan thoroughly to prevent sticking.
4. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. Beat Browned Butter and Sugar: Using a mixer, beat the softened browned butter on high speed for 1 minute until creamy. Gradually add granulated sugar and continue beating for 2-3 minutes, scraping the sides of the bowl as needed.
6. Add Eggs and Vanilla: Reduce mixer speed and add eggs one at a time, beating well after each addition. Then add the vanilla extract and beat at medium-high speed until combined.
7. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the butter mixture on low speed. Mix just until combined, avoiding overmixing.
8. Bake the Cake: Pour the batter into the prepared loaf pan. Bake in the preheated oven for about 60 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
9. Cool the Cake: Remove the cake from the oven and let it cool completely on a wire rack.
10. Prepare Strawberry Compote: In a saucepan, dissolve cornstarch in warm water. Add halved strawberries, lemon zest, lemon juice, and sugar. Cook over medium heat, stirring frequently and gently smashing some strawberries to release their juices.
11. Simmer the Compote: Once the mixture begins to simmer, continue to cook and stir continuously for 7 minutes until thickened.
12. Cool and Serve: Remove the compote from heat and allow it to cool. Spoon the strawberry compote generously over slices of the cooled pound cake before serving.

Notes

• Using a bright-colored skillet helps monitor the browning process of the butter to avoid burning.
• Allowing the browned butter to chill and then soften improves the texture when creamed with sugar.
• Do not overmix the batter after adding dry ingredients to keep the cake tender.
• The toothpick test ensures the cake is perfectly baked without drying out.
• You can substitute fresh strawberries with frozen ones if fresh are not available, but thaw and drain excess liquid first.
• Store leftover pound cake in an airtight container at room temperature for up to 3 days or refrigerated for a week.

Keywords: brown butter pound cake, strawberry compote, pound cake recipe, homemade dessert, strawberry topping, easy pound cake