Brown Butter Strawberry Shortcake Coffee Cake

In a light-colored saucepan over medium heat, melt the butter for the cake batter. Continue cooking until the milk solids turn golden brown and smell nutty.

Transfer to a bowl and let cool for about 10 to 15 minutes till cool to touch.

Repeat with the butter for the crumb topping.

In a medium bowl, combine flour, finely ground freeze dried strawberries, granulated sugar, brown sugar, and salt.

Pour in the browned butter used for the crumb topping, it doesn't need to be cooled, and mix with a fork or your hands until small and large coarse crumbs form.

Place the streusel topping in the refrigerator while preparing the cake batter.

Rinse and dry the fresh strawberries thoroughly. Toss with 1 tablespoon flour in a separate bowl and set aside.

Once the cake batter brown butter has cooled preheat oven to 350°F (175°C) and line an 8-inch or 9-inch springform pan or cake pan with parchment paper and lightly grease the sides.

In a large mixing bowl, whisk together the cooled brown butter made for the cake batter and sugar until combined. Add the eggs and vanilla extract. Mix in the sour cream until fully combined.

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Add the dry ingredients into the wet ingredients until just combined. Do not overmix. Gently add in the strawberries and mix till evenly distributed.

Pour the cake batter into the prepared pan and spread evenly.

Take the crumb topping from the fridge and break it up with your fingers and generously sprinkle over the entire surface of the cake. Bake for 40 to 50 minutes or until the center is set and a toothpick inserted into the middle comes out mostly clean with a few moist crumbs. If the streusel topping begins browning too quickly, loosely tent the top with aluminum foil during the final portion of baking. Allow the cake to cool in the pan for 15 minutes before removing the cake from the pan and transferring to a wire rack to cool further.

Using an electric mixer or electric hand mixer, beat mascarpone, powdered sugar, and vanilla together until smooth.

Slowly stream in the cold heavy cream and whip on medium speed until soft-medium peaks form. Do not overmix. Keep in the fridge till ready to use.