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.
Ingredients
Scale
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
Instructions
- 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.
- Sift flour, baking powder, and salt together in a large mixing bowl to ensure even distribution of dry ingredients.
- Incorporate cold butter into the flour mixture using a pastry cutter or fingertips until the texture resembles coarse breadcrumbs.
- Gradually pour heavy cream into the mixture, stirring gently until the dough just comes together without overmixing.
- Transfer dough onto a lightly floured surface and gently knead a few times to create a cohesive mass.
- Roll or pat the dough to approximately one-inch thickness, then cut into desired shapes using a sharp knife or biscuit cutter.
- Arrange shortcake pieces on a parchment-lined baking sheet, spacing them evenly to allow proper heat circulation.
- Bake in a preheated oven at 425F (220C) for 15-20 minutes, rotating the pan halfway through to ensure uniform golden-brown coloration.
- While shortcakes bake, whip remaining heavy cream with malted milk powder until soft, billowy peaks form.
- 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