Strawberries with Browned Butter Shortbread

The strawberries sauce will need time to breakdown with the sugar. Start the recipe with the strawberries or make up to 3 days ahead of the biscuits, reserving some whole strawberries to mix in before serving.

Sauce

1. In a medium bowl, combine 2 cups of strawberries with granulated sugar, balsamic vinegar, and vanilla.
2. Stir the mixture every 20-30 minutes over the next hour or two until the strawberries are well broken down. This step can go quicker in a saucepan over medium heat and allow to cool completely before serving.
3. Add remaining strawberries right before serving if desired for more texture.

Shortbread

1. Preheat the oven to 425F or 218C.
2. Add dry ingredients in a medium bowl and whisk to combine.
3. In a small bowl, combine the heavy cream, whole milk, and vanilla and set aside.
4. Using a small frying pan over medium high heat, add the butter and toast beyond the melting point for a few minutes until the butter reaches a light amber. Then remove from heat and let cool slightly.
5. Mix the milk mixture into the dry mixture until just combined, then add the browned butter while still warm. Stir only until the dough just comes together. Do not overmix.
6. Flatten the dough and fold it over itself a couple of times to create some lamination layers.
7. Form the dough into 2 square blocks rough 6" x 8" inches and about 2" inches thick.
8. Bake at 425F (218C) for 15-18 minutes or until golden brown.
9. Serve warm, broken in chunks with the strawberry sauce topping and whipped cream.