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Perfect Brown Butter Strawberry Shortcake Trifle

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A delightful and easy homemade dessert featuring nutty brown butter shortcake, fresh strawberries, and creamy vanilla bean custard layered in a trifle.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour
  • 1 ½ tsp baking powder
  • ¼ tsp salt
  • 6 tbsp (85g) unsalted butter, browned and cooled slightly
  • ⅓ cup (65g) granulated sugar
  • 1 large egg, room temperature
  • ½ tsp vanilla extract
  • ⅓ cup (80ml) whole milk
  • 2 cups (480ml) whole milk
  • ½ cup (100g) granulated sugar
  • 4 large egg yolks
  • 3 tbsp (24g) cornstarch
  • 1 vanilla bean pod, split and scraped (or 2 tsp vanilla bean paste)
  • 2 tbsp (30g) unsalted butter, softened
  • 4 cups (about 600g) fresh strawberries, hulled and sliced
  • 2 tbsp (25g) granulated sugar (optional)
  • 1 tsp fresh lemon juice
  • Optional garnishes: fresh mint leaves, whipped cream

Instructions

  1. Make the Brown Butter Shortcake: In a small skillet over medium heat, melt the butter, swirling occasionally until it turns golden brown and smells nutty—about 4-5 minutes. Remove from heat and let cool slightly.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In another bowl, beat the sugar and egg until pale and fluffy. Slowly add the browned butter and vanilla extract, mixing well.
  3. Alternate adding the dry ingredients and milk to the wet mixture, starting and ending with the dry. Stir until just combined; don’t overmix.
  4. Pour the batter into a greased 9×9-inch pan (or muffin tins) and bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until a toothpick inserted comes out clean. Cool completely.
  5. Prepare the Vanilla Bean Custard: In a medium saucepan, combine milk and the scraped vanilla bean seeds plus pod. Heat until steaming but not boiling.
  6. In a bowl, whisk egg yolks, sugar, and cornstarch until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
  7. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and just starts to bubble—about 5-7 minutes. Remove from heat, discard the vanilla pod, and stir in butter until melted and smooth.
  8. Strain the custard through a fine sieve into a bowl, cover with plastic wrap directly on the surface to prevent a skin, and refrigerate until chilled (at least 1 hour).
  9. Prepare the Strawberries: In a bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 15-20 minutes to macerate and release their juices.
  10. Assemble the Trifle: Cut the cooled shortcake into bite-sized cubes.
  11. In your trifle bowl, layer one-third of the shortcake cubes, followed by half the strawberries with their juice, and a generous layer of custard.
  12. Repeat the layers once more, finishing with a final layer of shortcake cubes and topped with remaining strawberries.
  13. Chill the assembled trifle for at least 30 minutes before serving to let flavors meld.

Notes

When browning butter, stir constantly to avoid burning. Temper eggs slowly when making custard to prevent scrambling. Let shortcake cool completely before cutting to keep layers intact. Macerate strawberries early to develop juices. Assemble trifle in a clear bowl for a beautiful layered presentation.

Nutrition

Keywords: brown butter, strawberry shortcake, trifle, vanilla bean custard, easy dessert, homemade dessert, summer dessert

Find it online: https://tomyumy.com/perfect-brown-butter-strawberry-shortcake-trifle-recipe-for-easy-homemade-dessert/