Breton Butter Cake with Strawberries

If the title of a dessert has ‘Butter’ in it, I’m sold.

This Breton Butter Cake is essentially like a softer shortbread and can be a great base for tall tarts. I made a syrup out of fresh orange juice (which tastes so good, btw!), and I lightly brushed the surface of the cake with it. I also macerated the strawberries in this thiiiiick orange juice syrup – which just sort of made them so much more vibrant without losing their charm.

I’ve been wanting to make this dessert for some time, and this week – I finally did. Somehow, I don’t know if it was the lighting, the red from the strawberries or the pop of green from the micro basil – but shooting this dessert just made me to happy and feel all warm and fuzzy on the inside.

I baked it in a pie case, but you can go ahead and bake it in a regular round or square pan, with a removable bottom.

Next time when I make this dessert, I’d probably pipe dollops of vanilla creme patisserie or something of the sorts to make it even more decadent 🙂

This recipe made one 7″ cake, one 2″ and one 3″. I have a lot of pie cases. Or, if you aren’t as insane as I am, you can just make a 9″ cake.


Here’s what you need:

For the Cake:

  • 1 cup butter at room temperature
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1 egg + 6 egg yolks
  • 2 3/4 cup flour
  • 1/4 teaspoon salt

For the strawberries and the orange glaze:

  • 2 cups of strawberries
  • 1 tablespoon orange zest
  • 1 cup orange juice – freshly squeezed

What you need to do:

For the cake:

  • Preheat the oven to 180DegreesC
  • Prep and line pie cases with parchment paper and butter for greasing
  • With the paddle attachment on a stand mixer, beat the butter with the sugar until pale and fluffy (this is pretty much how every recipe starts :)). Do this for about 5-6 minutes
  • Beat in the vanilla extract, followed by the eggs, adding it one at a time until the egg, and each egg yolk is well incorporated
  • Once the eggs are incorporated, sift in the flour and salt. Gently fold it in. Make sure not to over mix cause then it will activate the gluten in the flour and the texture of the cake will harden
  • Transfer the batter to pie cases and smooth the top with an offset spatula
  • With a fork, make a “criss-cross” design on top and bake for 45 minutes – until golden.

For the strawberries

  • While the cake is baking, wash, hull and halve the strawberries.
  • Place the orange juice in a pan and bring it to heat. Simmer the orange juice on medium heat until it reduces in half and is sticky. Remove from heat.
  • Put half of the orange glaze in with the strawberries and use the remaining half to brush on the cake once its done and while its still hot


  • Once the cake is cooked, brush the orange glaze on top – be generous
  • Remove the the cake from the case once it has cooled and pile on the strawberries on top
  • Eat with whipped cream!