In my opinion, you can never have too many strawberries in a shortcake. In spite of my efforts to prove myself wrong, I pushed this one to the edge. This has got all the strawberries It can handle and still maintain structural integrity. The brown butter is for depth of flavor. Berries! Berries! Berries!
2 cups brown butter, unsalted
(about 2 1/2 sticks)
3/4 cups sugar
1/2 cup cream
1/4 cup lemon juice
1 teaspoon rum
2 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup diced strawberries
1 cup whipped cream
1 cup strawberries
1 teaspoon vanilla
In bowl 1, mix flour, baking powder, baking soda, and salt.
In bowl 2, mix cooled butter and sugar and beat for 2 minutes.
Add cream, lemon juice and rum and mix for 2 minutes.
Add flour mixture in three part and mix until incorporated.
Fold in strawberries.
Pour into an 8 x 8 pan.
Bake for 35-42 minutes or until a toothpick comes out clean.
For topping, mix strawberries with vanilla.
Beat cream to stiff peaks.
Top shortcake with strawberries and whipped cream.