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A decadent serving of Strawberry Shortcake Brownies topped with fresh sliced strawberries and homemade whipped cream.
Isabella

Strawberry Shortcake Brownies

A luxurious hybrid dessert that combines the buttery crumb of a classic shortcake with the dense, fudgy texture of a white chocolate brownie. Featuring a concentrated home-made strawberry reduction and a signature crackle top, these brownies offer a perfect balance of rich cocoa butter and bright citrus notes.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 16
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup fresh strawberries, finely diced
  • 1 teaspoon granulated sugar for strawberry reduction
  • 1 teaspoon fresh lemon juice
  • 8 oz high-quality white chocolate baking bars, chopped
  • 3 large eggs, room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon lemon zest
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt

Equipment

  • Small saucepan
  • Heat-proof bowl
  • Double boiler or medium pot
  • Large mixing bowl
  • whisk
  • Sifter
  • 8x8 inch square baking pan
  • parchment paper
  • Toothpick or butter knife
  • Rubber spatula

Method
 

  1. Preheat your oven to 325°F (165°C) and line an 8x8 inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. Make the strawberry reduction: In a small saucepan over medium heat, combine diced strawberries, 1 teaspoon sugar, and lemon juice. Simmer and stir until juices release and thicken into a jam-like consistency. Set aside to cool.
  3. Melt the foundation: Place the butter and chopped white chocolate in a heat-proof bowl over a pot of simmering water. Stir constantly until the mixture is glossy and smooth. Remove from heat and let cool slightly.
  4. Create the crackle top: In a separate large bowl, whisk the eggs and 1 cup of sugar vigorously for 3 to 5 minutes until the mixture reaches the 'ribbon stage' (pale, thick, and falls in slow ribbons).
  5. Incorporate fats: Gently fold the cooled white chocolate and butter mixture into the egg mixture using a spatula, being careful not to deflate the air. Stir in the vanilla bean paste and lemon zest.
  6. Add dry ingredients: Sift the flour and sea salt directly over the wet ingredients. Fold gently until just a few streaks of flour remain; do not over-mix.
  7. The swirl: Pour the batter into the prepared pan. Drop small spoonfuls of the strawberry reduction over the top and use a toothpick to swirl the fruit into the batter.
  8. Bake: Bake for 30-35 minutes until the edges are set and a toothpick comes out with a few moist crumbs attached. The center should still look slightly soft.
  9. Cool: Let the brownies cool completely in the pan for at least 2 hours. This is essential for the fudgy texture to set properly.

Notes

For a deeper flavor, you can brown the butter before adding the white chocolate. If fresh strawberries aren't available, frozen berries can be used but require a longer simmer time to remove excess moisture. Store in an airtight container for up to 3 days. Avoid using white chocolate chips with stabilizers, as they won't melt into the correct fudgy base.