Description
Rich brandied strawberry shortcakes with malted whipped cream showcase summer’s sweetest bounty. Delicate biscuits cradle boozy berries and airy cream, creating an irresistible dessert you’ll crave again and again.
Ingredients
Scale
- 1 lb (454 g) fresh strawberries, hulled and sliced
- 6 tbsps unsalted butter, cold and cubed
- 2 cups (240 g) all-purpose flour
- 3 tbsps brandy
- ¾ cup (180 ml) heavy cream (plus extra for brushing)
- 1 ½ cups (360 ml) heavy cream, chilled
- ¼ cup (50 g) granulated sugar
- 2 tbsps granulated sugar
- 2 tbsps powdered sugar
- 1 tbsp baking powder
- ½ tsp salt
- 3 tbsps malted milk powder (e.g., Ovaltine or Carnation)
- 2 tsp vanilla extract
Instructions
- Macerate Strawberries: Slice strawberries into a medium bowl and sprinkle sugar, then drizzle brandy and vanilla extract. Gently fold to coat fruit without crushing, allowing the mixture to rest at room temperature for 30-60 minutes.
- Prepare Shortcake Base: Combine flour, salt, baking powder, and sugar in a large mixing bowl. Cut cold butter into dry ingredients until the mixture resembles coarse crumbs. Gradually incorporate cold cream, mixing until a soft dough forms.
- Shape and Bake Shortcakes: Gently pat dough onto a floured surface to approximately 1-inch thickness. Cut into rounds using a biscuit cutter, placing them on a parchment-lined baking sheet. Brush tops with cream and sprinkle with raw sugar. Bake in a preheated 425°F oven for 12-15 minutes until golden brown and crisp.
- Craft Malted Whipped Cream: Chill a mixing bowl and whisk attachment. Pour heavy cream into the bowl, adding malted milk powder and powdered sugar. Whip until soft, billowy peaks form, being careful not to over-mix.
- Assemble Shortcakes: Allow shortcakes to cool completely. Split each cake horizontally, layering with macerated strawberries and their syrup. Crown with a generous dollop of malted whipped cream, creating an elegant and indulgent dessert.
Notes
- Slice Carefully: Use a sharp knife and cut strawberries uniformly to ensure even maceration and consistent texture throughout the dessert.
- Control Maceration Time: Let strawberries sit between 30-60 minutes – longer periods intensify flavor but can break down fruit’s delicate structure, so monitor closely.
- Gentle Mixing Technique: Fold ingredients softly to prevent bruising strawberries, maintaining their structural integrity and preventing mushy consistency.
- Temperature Matters: Keep maceration at room temperature to help strawberries release natural juices and absorb brandy and vanilla flavors effectively without compromising fruit’s quality.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: None
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 400
- Sugar: 18 g
- Sodium: 250 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 37 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg