Strawberries & Cream Brown Butter Bettys
Strawberries & Cream go hand in hand. They were destined for each other. I almost envy the person that first discovered the combination and got to taste that first bite. And when do you traditionally have this delightful dessert? Summer. Eating Strawberries & Cream is synonymous with Wimbledon, the summer time sport. It’s largely eaten in big groups of friends who are laughing and smiling whilst tanning and drinking Cider in a park. (Who are all gorgeous and probably models) and it’s savoured by historians as the first dessert that broke rank in Henry VIII’s Court. Peasant cream and rich, sweet strawberries coming together to create history in a little bowl that tennis fans will eat centuries down the line (for £10 for a poncey little bowl no less.)
However, as most of you have probably gathered, summer is a little… Sporadic, this year. It’s hot one day and freezing the next. I’m in denial, having just come back from holiday, and am wearing shorts and dresses and turning blue.
I still want to eat Strawberries & Cream on those chillier days, but I needed something brilliantly hot and warming to thaw my gloveless hands. And I discovered this. Brown Butter Betty’s, on Smitten Kitchen’s website. It was a wonderful moment. I decided I was making it. Even though I’d never even HEARD of Brown butter. Nothing was stopping me.
It’s so simple to make I would recommend it to everyone. All you need is butter, bread, strawberries & cream. That way, if you have 49859457 people turn up at your house and they all want dessert, you’re pretty set.
The short version of the recipe is;
1. Cut bread into circles and place in cupcake tin.
2. Cover in brown butter & sugar
3. Fill with Strawberries
4. Cook.
5. Cream.
6. Eat.
7. Eat.
8. Eat.
9. Eat.
10. Maybe give to guests.
You can thank me later.
Ingredients Needed:
Makes 12
- 1 punnet of strawberries
- 12 pieces of white bread
- half a stick of butter
- Brown Sugar
- Icing Sugar
- 200mg Double Cream
- Fresh breadcrumbs
- Squeeze of lemon juice
Method
- Melt the butter in a pan, past the point where it’s foaming, then past the point where it turns golden, and to when it starts to turn brown, them immediately take it off the heat before it burns.
- Roll the pieces of bread until they are as flat as a pancake and cut out large circles using a cookie cutter, or a glass. Cover all sides in the butter and place each in the tin. Sprinkle with brown sugar.
- Chop up the strawberries, or other fruit and mix with the rest of the butter, the squeeze of lemon and a handful of breadcrumbs. Mix in a bowl.
- Fill each little bready cup with the mixture and place in the oven for 20 minutes until golden brown.
- Whip the cream with icing sugar and pop on top.
