Brandied Strawberry Shortcakes with Malted Whipped Cream is a luxurious twist on a classic dessert. Sweet, juicy strawberries infused with brandy are layered between tender shortcakes and topped with a luscious malted whipped cream for a decadent treat. Perfect for entertaining or a romantic evening, this dessert is sure to impress.
Why You’ll Love This Recipe
- Elegant and indulgent: A sophisticated take on a beloved dessert.
- Balanced flavors: Sweet strawberries, buttery shortcakes, and rich malted whipped cream.
- Perfect for any occasion: From casual gatherings to formal dinners.
- Make-ahead friendly: Components can be prepared in advance for easy assembly.
- Customizable: Adjust the flavors to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortcakes:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Cold unsalted butter, cubed
- Heavy cream
- Vanilla extract
For the Brandied Strawberries:
- Fresh strawberries, hulled and sliced
- Granulated sugar
- Brandy
For the Malted Whipped Cream:
- Heavy cream
- Powdered sugar
- Malted milk powder
- Vanilla extract
Directions
Prepare the Shortcakes:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold butter to the dry ingredients and use a pastry cutter or your fingers to work it into the flour until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until just combined. Do not overmix.
- Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
- Use a round cutter to cut out shortcakes and place them on the prepared baking sheet.
- Bake for 12–15 minutes, or until golden brown. Let cool on a wire rack.
Prepare the Brandied Strawberries:
- In a medium bowl, combine the sliced strawberries, sugar, and brandy. Toss to coat.
- Cover and let macerate in the refrigerator for at least 30 minutes, stirring occasionally.
Prepare the Malted Whipped Cream:
- In a chilled bowl, whip the heavy cream until soft peaks form.
- Add the powdered sugar, malted milk powder, and vanilla extract, and continue whipping until stiff peaks form.
Assemble the Shortcakes:
- Slice the shortcakes in half horizontally.
- Place a spoonful of brandied strawberries on the bottom half of a shortcake.
- Add a dollop of malted whipped cream, then top with the other half of the shortcake.
- Repeat with the remaining shortcakes.
- Serve immediately and enjoy!
Servings and Timing
- Servings: 6–8
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes (plus 30 minutes for macerating strawberries)
Variations
- Non-alcoholic version: Substitute orange juice or a splash of vanilla extract for the brandy.
- Different fruits: Use peaches, raspberries, or blackberries instead of strawberries.
- Chocolate twist: Add cocoa powder to the shortcakes or chocolate shavings to the whipped cream.
- Dairy-free option: Use coconut cream for the whipped topping and a dairy-free butter substitute for the shortcakes.
- Nutty addition: Add almond or hazelnut extract to the whipped cream for a nutty flavor.
Storage/Reheating
- Storage: Store shortcakes in an airtight container at room temperature for up to 2 days. Refrigerate strawberries and whipped cream separately for up to 2 days.
- Freezing: Freeze unbaked shortcake dough or baked shortcakes for up to 3 months. Thaw before reheating or baking.
- Reheating: Warm the shortcakes in the oven at 350°F (175°C) for 5 minutes for a fresh taste.
FAQs
1. Can I make the shortcakes in advance?
Yes! Bake the shortcakes a day ahead and store them in an airtight container. Warm them before serving.
2. Can I use frozen strawberries?
Yes, but thaw them first and drain excess liquid before macerating with brandy and sugar.
3. What is malted milk powder?
It’s a powder made from barley, wheat, and milk, often used in milkshakes for a rich, malty flavor.
4. Can I make this gluten-free?
Yes, use a gluten-free flour blend in place of all-purpose flour for the shortcakes.
5. How do I prevent the whipped cream from deflating?
Whip the cream just before serving and keep it chilled until needed.
6. What’s the best way to slice shortcakes?
Use a serrated knife to avoid crushing the delicate cakes.
7. Can I substitute the brandy?
Yes, rum, bourbon, or Grand Marnier work well, or use a non-alcoholic alternative like orange juice.
8. What’s the secret to tender shortcakes?
Handle the dough gently and avoid overmixing to prevent tough shortcakes.
9. How can I make this recipe more decadent?
Add a drizzle of melted chocolate or caramel over the assembled shortcakes.
10. Can I double the recipe?
Yes, simply double the ingredients, but bake in batches if needed to avoid overcrowding the oven.
Conclusion
Brandied Strawberry Shortcakes with Malted Whipped Cream is a dessert that elevates the classic shortcake to new heights. With its buttery shortcakes, boozy strawberries, and rich malted cream, this recipe is a show-stopper for any occasion. Whether you’re celebrating a special event or simply treating yourself, this dessert is guaranteed to delight!
Brandied Strawberry Shortcakes with Malted Whipped Cream
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Brandied Strawberry Shortcakes with Malted Whipped Cream are an elegant twist on a classic dessert. Juicy strawberries are soaked in brandy, layered on buttery shortcakes, and topped with fluffy malted whipped cream for a decadent treat.
Ingredients
For the Brandied Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 3 tbsp brandy
- 1 tsp vanilla extract
For the Shortcakes:
- 2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 6 tbsp unsalted butter, cold and cubed
- 3/4 cup heavy cream (plus extra for brushing)
- 1 tsp vanilla extract
For the Malted Whipped Cream:
- 1 1/2 cups heavy cream, chilled
- 3 tbsp malted milk powder (e.g., Ovaltine or Carnation)
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Brandied Strawberries:
- In a medium bowl, combine the sliced strawberries, sugar, brandy, and vanilla extract.
- Stir well, cover, and let macerate at room temperature for 30 minutes to 1 hour.
2. Make the Shortcakes:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt.
- Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Stir in the heavy cream and vanilla extract until a soft dough forms.
- Turn the dough out onto a lightly floured surface and gently pat it to 1-inch thickness. Use a round or heart-shaped cutter to cut out shortcakes. Re-roll scraps as needed.
- Place the shortcakes on the prepared baking sheet, brush the tops with cream, and sprinkle with a little sugar.
- Bake for 12-15 minutes, or until golden brown. Cool on a wire rack.
3. Make the Malted Whipped Cream:
- In a chilled bowl, combine the heavy cream, malted milk powder, powdered sugar, and vanilla extract.
- Whip with an electric mixer until soft peaks form.
4. Assemble the Shortcakes:
- Split the shortcakes in half horizontally.
- Layer the bottom half with brandied strawberries and a dollop of malted whipped cream.
- Place the top half of the shortcake on top and add more whipped cream and strawberries.
5. Serve and Enjoy:
- Serve immediately, garnished with a sprinkle of malted milk powder or a sprig of mint if desired.
Notes
- Make Ahead: Prepare the shortcakes and strawberries in advance. Assemble just before serving for the best texture.
- Substitutions: Replace brandy with orange juice or balsamic vinegar for a non-alcoholic or tangy option.
- Variations: Add chocolate shavings or a drizzle of caramel sauce for an extra indulgence.