Description
Brandied strawberry shortcakes with malted whipped cream showcase summer’s sweet bounty in a classic dessert. Flaky biscuits, boozy berries, and creamy malt topping invite you to savor each delightful bite.
Ingredients
Scale
- 1 lb (454 g) strawberries, fresh, hulled and sliced
- 1 ½ cups (360 ml) heavy cream, chilled
- ¾ cup (180 ml) heavy cream
- 2 cups (240 g) all-purpose flour
- 6 tbsps (85 g) unsalted butter, cold and cubed
- ¼ cup (50 g) granulated sugar
- 2 tbsps (25 g) granulated sugar
- 3 tbsps brandy
- 3 tbsps malted milk powder (e.g., Ovaltine or Carnation)
- 2 tbsps powdered sugar
- 1 tbsp baking powder
- 2 tsps vanilla extract
- ½ tsp salt
Instructions
- Macerate Strawberries: Combine sliced strawberries, sugar, brandy, and vanilla in a bowl. Let sit at room temperature for 45 minutes, stirring periodically to distribute flavors and soften fruits.
- Create Pastry Dough: Mix flour, sugar, baking powder, and salt in a large bowl. Cut cold butter into the dry ingredients until mixture resembles coarse crumbs. Gently fold in cream and vanilla, forming a cohesive dough without overworking.
- Shape and Prepare Shortcakes: Roll dough on a floured surface to one-inch thickness. Cut into circular or heart-shaped rounds, reusing scraps. Arrange on a parchment-lined baking sheet, brushing tops with cream and sprinkling with sugar.
- Bake Shortcakes: Roast in a preheated 400°F oven for 12-15 minutes until golden brown. Remove and cool on a wire rack to maintain crisp texture and prevent sogginess.
- Whip Malted Cream: In a chilled bowl, whip cream with malted milk powder, powdered sugar, and vanilla until soft peaks form, creating a light and airy topping.
- Assemble Dessert: Carefully split each shortcake horizontally. Layer bottom with macerated strawberries and a generous portion of malted cream. Replace top half and add additional cream and fruit garnish.
- Serve and Garnish: Plate immediately, optionally dusting with malted milk powder or adorning with a fresh mint leaf for an elegant presentation.
Notes
- Macerate Mindfully: Let strawberries sit with brandy and sugar for exactly 45 minutes to develop deep, complex flavor profiles without losing fruit’s natural sweetness.
- Butter Temperature Matters: Use ultra-cold butter and work quickly when incorporating into dough to ensure flaky, tender shortcake texture that crumbles perfectly.
- Cream Whipping Technique: Chill your mixing bowl and whisk beforehand to achieve maximum volume and stability for the malted whipped cream, creating light, airy peaks.
- Serve Spontaneously: Assemble shortcakes just before serving to maintain crisp pastry texture and prevent soggy bottoms, preserving the dessert’s delicate structural integrity.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 9
- Calories: 399
- Sugar: 18 g
- Sodium: 165 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 8 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 91 mg