Today’s Brownie Strawberry Shortcakes are such a fun spin on the traditional recipes. I took one of my favorite brownie recipes, added sliced fresh berries, sweetened whipped cream, and a to-die-for strawberry cassis syrup to make an unforgettable dessert.
Berries and chocolate have been paired for ages, most often using raspberries. Depending on what’s in season you can use whichever fruit you like. And of course you can use frozen fruit all year long. Also, based on the berry’s sweetness, adjust the sugar in the syrup accordingly.
Crème de Cassis is a liqueur made from black currants. Sweet and beautifully colored, it is used primarily in cocktails like Kir Royals. It is a specialty of the Burgundy region (Bourgogne) of France where our friends live. Of course we had to sample some when we visited them!
Adding Cassis to the strawberry syrup helps cut the sweetness a little and adds a lovely hint of black currants, rounding out and adding depth of flavor.
To add more juiciness to the strawberries, I sliced them thinly, sprinkled them with vanilla sugar, and let them rest in the refrigerator. Stir them a couple of times and suddenly there is sweet strawberry juice in the bottom of the bowl! It is a miracle of nature LOL. If the syrup reduces too much during cooking, you can always thin it with a little of the strawberry juice.
These Brownie Strawberry Shortcakes are so good that I may have eaten one or more … it was hard to stop! What’s a girl to do when the plate is sitting there after the photography is done? I hope you make them for your friends and family soon – and enjoy every bite!
Happy Chocolate Monday!
Jane’s Tips and Hints:
To make a dairy-free version of these brownies, use coconut oil in place of the butter. And use it to grease the dish too!
- 1 cup (120 g) gluten-free flour blend or all-purpose flour
- 1/2 cup (42 g) unsweetened cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher or fine sea salt
- 3/4 cup (12 tbsp; 170 g) unsalted butter, melted
- 1 cup (200 g) granulated sugar
- 2 tsp pure vanilla
- 2 large eggs
- Strawberry Cassis Syrup
- 1 (10 oz; 284 g) bag frozen strawberries, slightly thawed
- 1/2 cup water
- 3 tbsp granulated sugar, or to taste
- 1 to 2 tbsp Crème de Cassis liqueur, optional but delicious
- Shortcake Assembly
- Brownies, from above
- Sliced fresh strawberries
- Sweetened whipped cream
- Strawberry Syrup, from above
- Bake the Brownies: Preheat the oven to 350°F and butter an 8x8-inch baking pan. Line the pan with parchment paper, leaving two ends draped over the edges creating a sling that will help you lift the brownies out of the pan once they are baked. Butter the parchment.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, combine the melted butter, sugar, vanilla, and eggs, beating until creamy. Gently stir in the flour mixture. Using an off-set spatula, spread the batter into the prepared baking pan.
- Bake for 40 to 50 minutes or until the brownies begin to pull away from the edges and a toothpick inserted in the center comes out nearly clean. Remove from the oven and place on a wire rack to cool. Run a knife along the sides not covered by the parchment. Cool completely in the pan.
- If needed, run a knife a second time around the edges not covered by the parchment to release them again, use the sling to lift the brownies out of the pan and place on a cutting board. Cut into 3-inch squares.
- Make the Strawberry Cassis Syrup: While the brownies are cooling, in a 2-quart or similar size saucepan, place the frozen strawberries and the water. Bring to a boil, then reduce heat to a simmer and cook for 10 to 15 minutes until the berries have released their juices. Press the berries to extract as much flavor as possible (an old-fashioned potato masher works well).
- Remove from the heat. Use a slotted spoon to remove the berries and discard them. Whisk the sugar into the berry juice, return to the heat, and cook at a low boil until thickened and reduced by about half, stirring occasionally. Remove from the heat and stir in the cassis if using. The syrup will thicken as it cools. Store in an airtight container for up to 2 weeks.
- Assemble the Shortcakes: Place a brownie square on a plate. Top with some of the sliced strawberries, a little whipped cream, and finish with a drizzle of the syrup. Serve immediately.
- Yield: about 9 servings
Create a New Tradition Today!