Brown Butter Strawberry Snack Cake Recipe

A square-shaped baked dessert with a golden crust, topped with a layer of baked strawberries, on a white plate.

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Brown Butter Strawberry Snack Cake Recipe

A one-bowl brown butter strawberry snack cake with a jammy fruit top and a nutty depth from browning the butter. No mixer, and it works with peaches or plums when strawberries aren't at their best.

Prep Time20

Bake Time55

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: brown butter strawberry cake, brown butter strawberry snack cake, easy strawberry cake, one bowl strawberry cake, strawberry snack cake

Servings: servings

Calories: 370kcal

Author: Chef Jenn

Ingredients

6 tablespoons unsalted butter
butter or nonstick cooking spray for greasing the pan
8 ounces strawberries hulled and halved, or quartered if large
1 cup granulated sugar plus 2 tablespoons, divided
½ cup whole milk
3 tablespoons fresh lemon juice
1 large egg
1 tablespoon finely grated lemon zest
1 teaspoon baking powder
½ teaspoon kosher salt
½ teaspoon vanilla extract
1 ½ cups all-purpose flour

Instructions

Position a rack in the center of the oven and preheat to 350°F. Grease an 8-inch square baking pan.
Brown the butter in a small saucepan over medium heat until light brown and nutty, about 6 to 8 minutes. Remove from heat and cool for about 10 minutes.
Mash the strawberries with 2 tablespoons of the sugar until juicy and lightly crushed. Set aside.
Whisk together the milk, lemon juice, egg, lemon zest, baking powder, salt, and vanilla in a large bowl until combined.
Stir in the remaining sugar.
Fold in the flour just until no dry streaks remain. Do not overmix.
Mix in the cooled brown butter until evenly incorporated.
Spread the batter evenly into the prepared pan.
Top with the mashed strawberries and all their juices.
Bake at 350°F for 10 minutes.
Reduce the oven to 325°F and bake about 45 minutes more, until golden and a toothpick in the center comes out clean.
Cool completely before slicing and serving.

Video

Notes

Recipe Card Tips:

Watch the butter once it foams. It goes from nutty to burnt in under a minute, so pull it the moment it smells toasty and turns amber.
Don't skip the temperature drop. The 10 minutes at 350°F set the top, then 325°F bakes the center through without scorching the strawberry layer.
Cool it completely before slicing. The strawberry top is wet and loose straight from the oven and firms up as it cools.

Nutrition