Strawberry Brown Butter Bettys

Strawberries, strawberries, strawberries, I can't get enough of these babies this time of year.  I was looking for a new strawberry recipe to bring to my parent Memorial Day BBQ when I stumbled upon these beauties. Kind of a strange sounding recipe, but seriously to die for and you know I always love a new recipe challenge.  These were easy, light, and perfect for this time of year.  I'm sure you could also swap out the strawberries for any other berry or even a stone fruit.  Drizzled with soft whipping cream, they were a hit!


Makes 6 muffin-sized desserts

3/4 stick salted or unsalted butter
1 teaspoon granulated sugar
6 slices white sandwich bread, crusts removed
1/4 cup packed dark brown sugar**
1/2 teaspoon lemon zest, finely grated
1/8 teaspoon salt (omit if using salted butter)
1/2 cup panko (Japanese bread crumbs, or make your own, below*)
1 1/2 to 2 cups strawberries, stemmed and sliced (I forgot to jot down the weight, but it was less than a half pound of whole berries)
Softly whipped cream, for serving

Preheat oven to 350°F with rack in middle.

In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat

Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar. Roll bread slices with a rolling pin to flatten. Brush both sides with additional brown butter, then gently fit into muffin cups.

Stir together brown sugar, zest, salt and panko, then add strawberries and toss to coat. Stir in remaining brown butter. Heap strawberry mixture into cups, pressing gently.

Cover pan with foil and bake 15 minutes. Uncover and bake until strawberries are very tender, about 10 minutes more. Let stand 5 minutes before removing from pan. Serve warm or at room temperature.

Recipe Via Smitten Kitchen