Today’s Brownie Strawberry Shortcakes are 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.
Chocolate and berries have been paired for ages, 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.
Bowl of sugared strawberries
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 fresh 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. If the syrup reduces too much during cooking, you can always boost it with some of the strawberry juice.
Strawberry Cassis Syrup
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!
Did you enjoy this recipe? Let me know in the comments, I love hearing from you!
Key Ingredients for Brownie Strawberry Shortcakes:
- Brownies: all-purpose flour, cocoa powder, baking soda & powder
- Salt, unsalted butter, sugar, vanilla, eggs
- Syrup: frozen strawberries, sugar, crème de cassis liqueur
- Whipped cream, sliced fresh strawberries
PRO Tip:
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!
How to make Brownie Strawberry Shortcakes:
- Brownies: Mix together the dry ingredients for the brownies; beat the melted butter, sugar, vanilla, and eggs together, then gently stir in the flour mixture and spread in buttered and parchment-lined baking pan
- Bake about 50 minutes until done the cool completely in the pan; when cool, lift out of the pan and cut into 3-inch squares
- Syrup: Bring the frozen berries and water to a boil then simmer about 15 minutes and press to extract the juice; strain out the solids and cook at a low boil until reduced by half before stirring in the cassis and setting aside to cool
- Assembly: Place a brownie on a plate, top with fresh strawberries, a little whipped cream, and a drizzle of the syrup; serve immediately
PRO Tip:
Have you heard of vanilla sugar? It is granulated sugar that has ground vanilla beans in it adding a lovely vanilla flavor and perfume to your baked goods. I like using it with fresh fruit like the strawberries in this recipe. You can find it at Penzeys.com.
Recommended Tools (affiliate links; no extra cost to you):
- Kitchen scale
- Parchment paper
- 8-inch square baking pan
- Chef’s knife
- Hand mixer or stand mixer
- Offset spatula
- Large sharp knife
- Medium saucepan
Gluten-Free Tips:
Use your favorite gluten-free flour blend (such as Bob’s Red Mill 1-to-1 or Pamela’s) or save money and make your own blend using my favorite gluten-free flour blend or one of your own.
Brownie Strawberry Shortcakes (Gluten Free)
You guys are going to love these Brownie Strawberry Shortcakes with Strawberry Cassis Syrup. Bold fudgy chocolate from the brownie, paired with the fresh strawberries, whipped cream, and a luscious strawberry cassis syrup. The perfect blending of flavors and textures, each bite is better than the last!
Ingredients
Brownies
- 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 Cassis Syrup, from above
Instructions
- Make the Brownies: Preheat the oven to 350°F. Lightly 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 at room temperature.
- Run a knife a second time around the edges not covered by the parchment to release them again, then use the sling to lift the brownies out of the pan and place on a cutting board. Cut into 3-inch squares.
- Prepare 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.
- Recipe Source: The Heritage Cook
Notes
Adapted a Baking Mischief's recipe for the syrup
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 51mgSodium: 507mgCarbohydrates: 42gFiber: 2gSugar: 13gProtein: 5g
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This page may contain affiliate links. This post was first shared in July 2018. The article was updated in 2021.
