Brandied Strawberry Shortcakes with Malted Whipped Cream

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:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. 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.
  4. Stir in the heavy cream and vanilla extract until just combined. Do not overmix.
  5. Turn the dough onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle.
  6. Use a round cutter to cut out shortcakes and place them on the prepared baking sheet.
  7. Bake for 12–15 minutes, or until golden brown. Let cool on a wire rack.

Prepare the Brandied Strawberries:

  1. In a medium bowl, combine the sliced strawberries, sugar, and brandy. Toss to coat.
  2. Cover and let macerate in the refrigerator for at least 30 minutes, stirring occasionally.

Prepare the Malted Whipped Cream:

  1. In a chilled bowl, whip the heavy cream until soft peaks form.
  2. Add the powdered sugar, malted milk powder, and vanilla extract, and continue whipping until stiff peaks form.

Assemble the Shortcakes:

  1. Slice the shortcakes in half horizontally.
  2. Place a spoonful of brandied strawberries on the bottom half of a shortcake.
  3. Add a dollop of malted whipped cream, then top with the other half of the shortcake.
  4. Repeat with the remaining shortcakes.
  5. 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!

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Brandied Strawberry Shortcakes with Malted Whipped Cream

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  • Author: clara
  • 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

Units Scale

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:

  1. In a medium bowl, combine the sliced strawberries, sugar, brandy, and vanilla extract.
  2. Stir well, cover, and let macerate at room temperature for 30 minutes to 1 hour.

2. Make the Shortcakes:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
  3. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
  4. Stir in the heavy cream and vanilla extract until a soft dough forms.
  5. 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.
  6. Place the shortcakes on the prepared baking sheet, brush the tops with cream, and sprinkle with a little sugar.
  7. Bake for 12-15 minutes, or until golden brown. Cool on a wire rack.

3. Make the Malted Whipped Cream:

  1. In a chilled bowl, combine the heavy cream, malted milk powder, powdered sugar, and vanilla extract.
  2. Whip with an electric mixer until soft peaks form.

4. Assemble the Shortcakes:

  1. Split the shortcakes in half horizontally.
  2. Layer the bottom half with brandied strawberries and a dollop of malted whipped cream.
  3. 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.

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