Print

Decadent Brown Butter Strawberry Earthquake Cake

brown butter strawberry earthquake cake - featured image
Print Recipe

A rich and indulgent cake featuring nutty brown butter, fresh strawberries, and melty white chocolate pockets, perfect for celebrations or casual treats.

Ingredients

Scale
  • 1 cup (225g) unsalted butter, browned
  • 1 1/2 cups (300g) granulated sugar
  • 3 large eggs, room temperature
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 cups (about 300g) fresh strawberries, hulled and roughly chopped
  • 1 cup (175g) white chocolate chips or chunks
  • 1/4 cup (60ml) milk (whole or 2%)
  • Optional: 1 teaspoon lemon zest
  • Optional: 1/4 teaspoon almond extract

Instructions

  1. Brown the butter: Place 1 cup (225g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts and foams. Watch closely as it changes from yellow to golden amber and smells nutty—this takes about 5-7 minutes. Remove from heat immediately to avoid burning and let it cool slightly.
  2. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan or line it with parchment paper for easy cleanup.
  3. Mix dry ingredients: In a large bowl, whisk together 2 cups (240g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt. Set aside.
  4. Cream the sugar and eggs: In another bowl, combine 1 1/2 cups (300g) granulated sugar with 3 large eggs. Use a hand mixer or whisk vigorously until the mixture is pale and slightly thickened—about 2-3 minutes.
  5. Combine wet ingredients: Slowly pour in the browned butter while continuing to mix. Add 2 teaspoons vanilla extract and 1/4 cup (60ml) milk, mixing until smooth.
  6. Incorporate dry ingredients: Gradually add the flour mixture to the wet, mixing just until combined. Overmixing can toughen the cake, so stop as soon as the batter is uniform.
  7. Fold in strawberries and white chocolate: Gently fold in 2 cups (300g) chopped fresh strawberries and 1 cup (175g) white chocolate chips or chunks. If desired, add 1 teaspoon lemon zest here.
  8. Pour and bake: Scrape the batter into your prepared pan, smoothing the top with a spatula. Bake for 40-45 minutes, or until the edges are golden and a toothpick inserted near the center comes out with moist crumbs (not wet batter).
  9. Cool and serve: Let the cake cool in the pan on a wire rack for at least 20 minutes before cutting. The white chocolate pockets will be molten warm, so be gentle when slicing.

Notes

Keep heat medium and stir constantly when browning butter to avoid burning. Fold strawberries and white chocolate gently to keep chunks intact. Start checking cake doneness at 40 minutes; toothpick should come out with moist crumbs. Brown butter can be prepared a day ahead and refrigerated. For gluten-free, use a 1:1 gluten-free baking flour with xanthan gum. Vegan adaptations include plant-based margarine, flax eggs, dairy-free milk, and dairy-free white chocolate chips.

Nutrition

Keywords: brown butter cake, strawberry cake, white chocolate dessert, easy cake recipe, earthquake cake, berry dessert, summer cake, indulgent dessert

Find it online: https://norasfoods.com/decadent-brown-butter-strawberry-earthquake-cake-recipe-easy-and-delicious/