Strawberry Brown Butter Shortbread Bar

I hate to mention, but we have strawberries out here in North Carolina at the Farmer's Market--I bought some on Sunday and decided today what I would do with them.

I love shortbread and even more the flavor of brown butter with its nutty essence, so why not put them together?  This is easy to make up, but it does have a little "wait" time after you brown the butter. The brown butter needs to go in the freezer for about 30 minutes to firm up again (but not freeze!).  These bars would be perfect with afternoon tea or your favorite beverage on the porch...listening to the birds and smelling the clean, fresh air of Spring!

Strawberry Brown Butter Shortbread Bars
1 cup (2 sticks) of cold unsalted butter, browned
1 pint Strawberries
1 cup granulated sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/8 tsp. cardamon
2 1/4 cups King Arthur all-purpose flour
1 large egg

Butter a 9" x 13" baking pan.  I happen to use a Springform version which makes removing the bars very easy!

In a sauce pan on medium heat, melt the butter.  Lower the heat and continue cooking until the butter foams.  This takes 7 to 10 minutes.  Stir the butter to make sure the "browned bits" get incorporated.  Remove from the heat and pour into a small, shallow dish.

Place this mixture into the freezer for 30 minutes.  It should be firm, but not frozen. In the meantime while the butter is setting, wash and cut the strawberries into 1/2-inch pieces.  You should have about 4 cups.

Preheat oven to 375F-degrees.  Sprinkle about 3 tablespoons of granulated sugar on the berries so they will macerate.  In a large bowl, measure the dry ingredients and whisk together.  When the butter is set firm, add pieces to the dry ingredients and use a pastry cutter (or two knives) to cut the butter into the mixture.

 Once the mixture resembles crumbs, add the egg to it and stir to combine.  It will still appear "dry".  Spoon about three-quarters of the crumbs into the prepared baking dish and press down slightly.  Use a slotted spoon to distribute the strawberries over the shortbread base.

Finally, sprinkle the top of the strawberries with the remaining one-quarter of the crumbs.

Bake in the preheated oven for 30 minutes.  Remove and transfer to a rack to cool for 10 minutes.  Use a flat spatula to go around the edges and make sure nothing has stuck to the sides of the baking dish.  Cool completely, then cut into bars.  Makes 24 bars.

These shortbread bars are full of flavor and I can imagine trying other fruits too.  Enjoy!