Luscious Brandied Strawberry Shortcakes with Malted Cream Recipe

Crafting a delectable brandied strawberry shortcakes with malted whipped cream recipe sparks pure culinary magic in my kitchen.

Sweet strawberries swimming in rich brandy create an elegant dessert that feels both classic and innovative.

Delicate shortcakes provide a perfect canvas for these luscious berries and their spirited companion.

Summer fruits deserve sophisticated treatment, and this dessert delivers sophisticated charm without complicated techniques.

Malted cream adds unexpected depth, transforming a traditional treat into something extraordinary.

Summer gatherings demand memorable sweets that people will discuss long after the last bite disappears.

Bake these shortcakes and watch guests marvel at your sophisticated dessert skills.

What Makes Brandied Strawberry Shortcakes Stand Out

• Elevate your dessert game with this sophisticated strawberry shortcake that transforms a classic treat into a luxurious culinary experience.
• The brandy-infused strawberries add a delightful adult twist, creating a complex flavor profile that sets this dessert apart from traditional recipes.
• Minimal ingredients and simple steps allow even novice bakers to create a restaurant-worthy dessert that looks and tastes incredibly impressive.
• Perfect for summer gatherings, dinner parties, or romantic date nights, this dessert appeals to a wide range of taste preferences with its combination of sweet, creamy, and slightly boozy elements.

Must-Have Ingredients for Brandied Strawberry Shortcakes

• Strawberries: Fresh, sweet berries perfect for creating a delicious summer dessert.
• Granulated Sugar: Helps macerate strawberries and enhance their natural sweetness.
• Brandy: Adds a sophisticated flavor and depth to the marinated strawberries.

• All-Purpose Flour: Provides the base structure for the tender shortcake.
• Baking Powder: Helps the shortcake rise and become light and fluffy.
• Salt: Balances and enhances the overall flavor of the shortcake.

• Butter: Creates a rich, tender texture in the shortcake.
• Heavy Cream, Malted Milk Powder: Combine to make a smooth, luxurious whipped cream topping.

Assembling Brandied Strawberry Shortcakes Like a Pro

Step 1: Marinate Strawberries

Slice fresh strawberries and toss them in a bowl with sugar and brandy.

Let the fruit soak and become wonderfully infused with sweet, boozy goodness for at least 30 minutes, allowing the flavors to mingle and intensify.

Step 2: Create Shortcake Dry Mix

Grab a mixing bowl and whisk together flour, baking powder, and salt until perfectly blended.

This dry mixture will be the foundation of your delectable shortcakes.

Step 3: Work in Butter

Add cold butter cubes to the dry ingredients.

Use your fingertips or a pastry cutter to blend until the mixture resembles coarse, crumbly breadcrumbs.

This technique helps create that signature flaky texture.

Step 4: Form Tender Dough

Pour in heavy cream and stir gently until the dough just comes together.

Transfer to a lightly floured surface and knead briefly and tenderly – remember, less handling means more tender shortcakes.

Step 5: Shape and Bake Golden Treats

Pat the dough into a rectangle about one inch thick.

Cut into rounds or squares using a knife or biscuit cutter.

Arrange on a baking sheet and bake in a preheated oven at 425F until edges turn beautiful golden brown, typically 15-20 minutes.

Step 6: Whip Luxurious Cream

In a chilled bowl, beat heavy cream with malted milk powder until soft, billowy peaks form.

The malted powder adds a subtle, delightful depth to the whipped cream.

Step 7: Create Dreamy Dessert Stacks

Carefully split the warm shortcakes.

Layer with the brandy-soaked strawberries and crown with a generous dollop of whipped cream.

Serve immediately and watch everyone swoon.

Tips for Perfect Brandied Strawberry Shortcakes with Cream

• Marinate berries longer than 30 minutes for deeper brandy and sugar infusion, enhancing overall taste complexity.
• Handle shortcake dough minimally to ensure tender, flaky results – overmixing can lead to tough biscuits.
• Add malted milk powder for extra richness and subtle nutty undertones that complement the brandied strawberries.
• Use cold butter and cream for flakier shortcakes, keeping ingredients chilled before mixing prevents dense, heavy texture.
• Prepare components separately and assemble just before serving to maintain crisp shortcake texture and fresh strawberry brightness.

Storing & Enjoying Brandied Strawberry Shortcakes Later

• Store leftover shortcakes and components separately in airtight containers. Keep strawberries in a sealed container, whipped cream in a covered bowl, and shortcakes in a separate box for up to 2 days.
• Wrap plain baked shortcakes tightly in plastic wrap and freeze for up to 1 month. Thaw at room temperature before serving.
• Warm shortcakes in a preheated oven at 300F for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.
• Keep marinated strawberries refrigerated and consume within 2 days for best flavor and texture. Discard if they become watery or lose their fresh appearance.

Pair These with Brandied Strawberry Shortcakes & Cream

Pairing Strawberry Shortcake Delights

• Sparkling Wine Companion: Choose a light, fruity prosecco or champagne that complements the sweet brandied strawberries and cuts through the rich cream.
• Dessert Wine Match: Select a moscato d'asti with its subtle sweetness and light effervescence to enhance the delicate flavors of the shortcake.
• Herbal Tea Harmony: Brew a chamomile or lavender tea to provide a gentle, floral backdrop that balances the dessert's richness and highlights the strawberry's natural sweetness.
• Coffee Contrast: Serve a smooth espresso or cappuccino to create a robust counterpoint to the sweet, creamy shortcake, cleansing the palate between bites.

Twists for Brandied Strawberry Shortcakes Lovers

• Gluten-Free Strawberry Shortcakes: Replace wheat flour with almond or gluten-free baking mix for a celiac-friendly version.
• Vegan Berry Delight: Swap butter for coconut oil, use coconut cream instead of heavy cream, and replace brandy with orange juice for plant-based eaters.
• Low-Sugar Option: Substitute granulated sugar with monk fruit sweetener or stevia, reducing overall sugar content while maintaining delicious flavor.
• Dairy-Free Alternative: Use coconut cream for whipping and olive oil instead of butter, perfect for those avoiding dairy products.

FAQs

• What is brandy's role in this recipe?

Brandy adds a sophisticated depth of flavor to the strawberries, enhancing their natural sweetness and creating a more complex taste profile.

• Can I substitute the brandy with another alcohol?

Yes, you can use kirsch, rum, or orange liqueur for a similar effect, each bringing its own unique flavor to the strawberry mixture.

• How do I know when the shortcakes are perfectly baked?

Look for a golden-brown color and a slightly crisp exterior. They should rise nicely and have a tender, flaky texture when split open.

• Why use malted milk powder in the whipped cream?

Malted milk powder adds a subtle nutty, caramelized flavor that complements the sweet strawberries and rich shortcakes, creating a more complex and interesting dessert.

Brandied Strawberry Shortcakes with Malted Whipped Cream Recipe

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4.9 from 16 reviews

• Total Time: 50 minutes
• Yield: 8 1x

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Description

Brandied strawberry shortcakes with malted whipped cream invite sweet summer indulgence with French-inspired elegance. Delicate biscuits cradle macerated berries and silky cream, promising a luxurious dessert experience you’ll savor to the last delightful bite.

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Ingredients

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Main Ingredients:

• 2 cups (475 ml) all-purpose flour
• 1/2 cup (113 g) unsalted butter, cold and cubed
• 3/4 cup (180 ml) heavy cream, plus more for whipping

Leavening and Seasoning:

• 1 tablespoon (15 ml) baking powder
• 1/4 teaspoon (1.25 ml) salt
• 1/4 cup (30 g) malted milk powder

Fruit and Flavoring:

• 2 cups (300 g) fresh strawberries, sliced
• 2 tablespoons (30 ml) granulated sugar
• 1 tablespoon (15 ml) brandy

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Instructions

1. Macerate strawberries in a mixture of sugar and brandy for at least 30 minutes, allowing flavors to meld and intensify, creating a luscious, syrupy texture.
2. Sift flour, baking powder, and salt together in a large mixing bowl to ensure even distribution of dry ingredients.
3. Incorporate cold butter into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs.
4. Gradually pour heavy cream into the mixture, stirring gently until the dough just comes together without overmixing.
5. Transfer dough onto a lightly floured surface and gently knead a few times to create a cohesive mass.
6. Roll or pat the dough to approximately one-inch thickness, then cut into desired shapes using a sharp knife or biscuit cutter.
7. Arrange shortcake pieces on a parchment-lined baking sheet, spacing them evenly to allow proper heat circulation.
8. Bake in a preheated oven at 425F (220C) for 15-20 minutes, rotating the pan halfway through to ensure uniform golden-brown coloration.
9. While shortcakes bake, whip remaining heavy cream with malted milk powder until soft, billowy peaks form.
10. Once cooled, carefully split each shortcake horizontally and layer with the brandy-infused strawberries and a generous dollop of whipped cream.

Notes

• Let strawberries marinate longer for deeper brandy-infused flavor, ideally up to 2 hours in the refrigerator.
• Replace brandy with orange liqueur or vanilla extract for a non-alcoholic version that maintains rich taste complexity.
• Freeze butter before cutting into dry ingredients to ensure flakier, more tender shortcake texture.
• Use cold heavy cream and handle dough minimally to prevent tough, dense biscuits and maintain delicate crumb structure.

• Prep Time: 30 minutes
• Cook Time: 20 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 8
• Calories: 430
• Sugar: 9g
• Sodium: 120mg
• Fat: 27g
• Saturated Fat: 17g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg