Strawberry Savarin

This recipe is listed as a variation of La Brioche Cake. It is a strawberry shortcake-style recipe, intended to be served with fresh strawberries and whipped cream, and it is my all-time favorite way to eat strawberries. It is also good with peaches or nectarines.

The "cake" is actually a brioche bread, syruped with liqueur to transform it into a dessert. I don't have good kirsch on hand, so I make the syrup for this with 4T of gold rum, eliminate the lemon juice, and pull back on the sugar a little, to 120 grams. I also like to add the zest of one large orange to the dough during shaping. Brioche gets baked to an internal temp of 190F.