Description
Brandied strawberry shortcakes with malted whipped cream blend classic summer dessert elegance with grown-up sophistication. Rich strawberries macerated in brandy crown buttery shortcakes, creating an irresistible finale you’ll savor to the last delectable bite.
Ingredients
Scale
Strawberries and Fruit:
- 1 lb (454 grams) fresh strawberries, hulled and sliced
- ¼ cup (50 grams) granulated sugar
- 3 tablespoons brandy
- 1 teaspoon vanilla extract
Shortcake Dry Ingredients:
- 2 cups (240 grams) all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Shortcake Wet Ingredients and Cream:
- 6 tablespoons (85 grams) unsalted butter, cold and cubed
- ¾ cup (180 milliliters) heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- 1 ½ cups (360 milliliters) heavy cream, chilled
- 3 tablespoons malted milk powder (e.g., Ovaltine or Carnation)
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Infuse strawberries with rich flavor by combining sliced berries, sugar, brandy, and vanilla in a mixing vessel. Allow the mixture to rest and meld flavors at ambient temperature for approximately 45 minutes, stirring occasionally to ensure even maceration.
- Prepare the pastry foundation by blending flour, sugar, leavening agent, and salt in a spacious mixing bowl. Incorporate cold butter using fingertips or a specialized cutting tool until the mixture transforms into grainy, uneven crumbs. Gently introduce cream and vanilla, forming a tender, cohesive dough.
- Transfer the delicate dough onto a lightly dusted surface, pressing it to a uniform one-inch thickness. Craft circular or heart-shaped pastry rounds using a precise cutting implement, reusing remnants to maximize yield. Carefully position the delicate rounds on a parchment-lined baking sheet.
- Embellish the pastry tops with a light cream wash and a delicate sugar sprinkle. Slide the baking sheet into a preheated 400°F oven, allowing the shortcakes to transform into golden, aromatic treasures over 12-15 minutes. Transfer to a cooling rack to stabilize their structure.
- Whip the cream mixture in a chilled receptacle, integrating malted milk powder, powdered sugar, and vanilla. Beat energetically until soft, billowy peaks emerge, creating a luxurious, cloud-like topping.
- Construct the final dessert by gently separating each shortcake horizontally. Layer the base with macerated strawberries and a generous dollop of malted cream. Crown with the pastry’s upper half, adding an additional flourish of cream and fruit.
- Present the assembled delicacy immediately, optionally garnishing with a light dusting of malted milk powder or a fragrant mint sprig for visual and aromatic appeal.
Notes
- Enhance strawberry flavor by using ripe, in-season berries for maximum sweetness and vibrant color.
- Experiment with different spirits like rum or kirsch instead of brandy to create unique flavor profiles.
- Prevent tough shortcakes by handling the dough minimally and using cold butter for flakier texture.
- Make shortcakes gluten-free by substituting all-purpose flour with a reliable gluten-free blend containing xanthan gum.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 15 g
- Sodium: 220 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg