Brown Butter Pound Cake with Strawberry Compote Recipe

Introduction

This Brown Butter Pound Cake with Strawberry is a delightful treat that combines rich, nutty flavors with fresh, tangy fruit. The browned butter adds depth to the classic pound cake, while the homemade strawberry compote brings a bright, sweet finish. Perfect for any occasion, this cake is sure to impress.

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 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 you see golden brown specks and smell a nutty aroma.
2. Step 2: Remove from heat immediately and pour the browned butter into a 13×9 baking pan or large container. Cover tightly and refrigerate or freeze 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 flour, baking powder, and salt. Set aside.
5. Step 5: Using a mixer, beat the browned butter on high until creamy, about 1 minute. Add 1 cup sugar and beat for 2-3 more minutes, scraping the bowl’s sides as needed.
6. Step 6: Reduce mixer speed and add eggs one at a time, then add vanilla extract. Beat on medium-high until combined.
7. Step 7: Slowly add the dry ingredients to the wet mixture, keeping the mixer on low just until combined.
8. Step 8: Pour the batter into the greased pan and bake for about 1 hour. Check doneness by inserting a toothpick—it should come out clean.
9. Step 9: Let the cake cool on a rack.
10. Step 10: For the strawberry compote, whisk cornstarch into warm water until dissolved. Add the mixture, strawberries, lemon zest, lemon juice, and ¼ cup sugar to a saucepan over medium heat.
11. Step 11: Stir frequently, mashing some strawberries as it cooks. Once simmering, continue to simmer and stir continuously for 7 minutes.
12. Step 12: Remove from heat and let cool. Spoon the compote generously over slices of the pound cake before serving.

Tips & Variations

• Use a light-colored pan when browning butter to better see when it reaches the perfect golden brown stage.
• For a citrus twist, add a teaspoon of orange zest to the cake batter.
• Substitute strawberries with mixed berries or blueberries for a different fruit flavor.
• If you prefer a less sweet compote, reduce the sugar to 2 tablespoons.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. The strawberry compote can be refrigerated separately for up to 5 days. To reheat, warm slices gently in the microwave for 15-20 seconds and spoon warmed compote on top for best flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to avoid an overly salty cake.

Is it necessary to brown the butter?

While not required, browning the butter adds a rich, nutty flavor that enhances the overall taste of the pound cake.

Brown Butter Pound Cake with Strawberry Compote Recipe

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★★★★★

4.8 from 123 reviews

• Author: lilan
• Total Time: 1 hour 35 minutes
• Yield: 1 loaf cake (8–10 servings) 1x

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Description

This Brown Butter Pound Cake with Strawberry is a delightful twist on a classic dessert, featuring rich, nutty brown butter in the cake batter paired with a fresh strawberry compote. The moist and tender pound cake is baked to perfection and topped with a vibrant, sweet-tart strawberry sauce, making it perfect for gatherings or a special treat.

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Ingredients

Scale 1x2x3x

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 eggs, room temperature
• 1 ½ tsp pure vanilla extract

Strawberry Compote

• 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

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Instructions

1. Brown Butter: Cut the butter into chunks and place them in a bright-colored skillet over medium heat. Stir occasionally for 5-8 minutes, until the butter turns golden brown with nutty aroma.
2. Cool Butter: Remove from heat and pour the browned butter into a 13×9 baking pan or a large container. Cover tightly and refrigerate or freeze for 45 minutes. Then, let it sit at room temperature for 12 to 30 minutes to soften.
3. Preheat Oven & Prepare Pan: Preheat your oven to 350°F (175°C) and grease or butter a 9×5 loaf pan.
4. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
5. Beat Butter & Sugar: Using a mixer, beat the softened browned butter on high speed for 1 minute until creamy. Add granulated sugar and beat for an additional 2-3 minutes. Scrape down the sides of the bowl.
6. Add Eggs & Vanilla: Lower mixer speed; add eggs one at a time, beating after each addition, then add vanilla extract. Beat at medium-high speed until combined.
7. Incorporate Dry Ingredients: Gradually add the dry flour mixture while the mixer runs on low speed. Mix just until combined to avoid overmixing.
8. Bake Cake: Pour the batter into the prepared loaf pan and bake for about 1 hour. Check doneness with a toothpick; it should come out clean.
9. Cool Cake: Remove the cake from the oven and let it cool on a wire rack completely before serving.
10. Prepare Strawberry Compote: In a small bowl, dissolve cornstarch in warm water. In a saucepan over medium heat, combine the cornstarch mixture with strawberries, lemon zest, lemon juice, and sugar. Stir while cooking, mashing some strawberries gently. Once simmering, cook and stir for 7 minutes until thickened.
11. Cool & Serve: Remove compote from heat and allow it to cool. Spoon it generously over slices of the cooled pound cake and enjoy!

Notes

• Ensure butter is evenly browned but not burnt for the best nutty flavor.
• Use room temperature eggs to help the batter combine smoothly.
• Don’t overmix the batter after adding dry ingredients to keep the cake tender.
• Test cake doneness early to avoid drying out; every oven varies.
• Strawberry compote can be stored refrigerated for up to 3 days.
• This cake can be served warm or at room temperature with the compote.

• Prep Time: 20 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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