Brandied strawberry shortcakes with malted whipped cream are a decadent twist on the classic dessert. The rich, boozy strawberries pair perfectly with buttery shortcakes and a light, malty whipped cream for an indulgent yet balanced treat.
Why You’ll Love This Recipe
- A gourmet take on a classic dessert
- The perfect balance of sweet, tart, and creamy
- Elegant yet easy to make
- Ideal for entertaining or special occasions
- Customizable with different fruit and flavor variations
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Shortcakes:
- All-purpose flour
- Baking powder
- Granulated sugar
- Salt
- Unsalted butter, cold and cubed
- Heavy cream
- Vanilla extract
For the Brandied Strawberries:
- Fresh strawberries, hulled and sliced
- Brandy
- Granulated sugar
- Lemon zest
For the Malted Whipped Cream:
- Heavy whipping cream
- Malted milk powder
- Powdered sugar
- Vanilla extract
Directions
- Prepare the strawberries: In a bowl, toss the sliced strawberries with brandy, sugar, and lemon zest. Let sit for at least 30 minutes to macerate.
- Make the shortcakes: Preheat the oven to 400°F (200°C). In a large bowl, whisk together flour, baking powder, sugar, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in heavy cream and vanilla until just combined.
- Bake the shortcakes: Turn the dough onto a floured surface and gently pat into a 1-inch thick round. Use a biscuit cutter to cut out rounds and place on a baking sheet. Bake for 12-15 minutes until golden brown. Let cool.
- Prepare the whipped cream: In a mixing bowl, whip heavy cream, malted milk powder, powdered sugar, and vanilla until soft peaks form.
- Assemble the shortcakes: Slice the shortcakes in half. Spoon brandied strawberries onto the bottom half, top with a generous dollop of malted whipped cream, and place the other half on top.
- Serve and enjoy: Garnish with extra strawberries or a dusting of powdered sugar if desired.
Servings and Timing
- Servings: 6 shortcakes
- Prep time: 30 minutes
- Cook time: 15 minutes
- Total time: 45 minutes
Variations
- Berry medley: Use a mix of raspberries, blackberries, and blueberries.
- Chocolate twist: Add chocolate shavings to the whipped cream or drizzle with melted chocolate.
- Nutty crunch: Sprinkle chopped toasted almonds or pecans over the strawberries.
- Dairy-free option: Use coconut cream for the whipped topping.
Storage/Reheating
- Room temperature: Store shortcakes in an airtight container for up to 2 days.
- Refrigerator: Keep assembled shortcakes chilled for up to 24 hours.
- Freezer: Freeze unbaked shortcake dough for up to 2 months; bake from frozen.
FAQs
Can I use a different liquor instead of brandy?
Yes! Bourbon or Grand Marnier also pair wonderfully with strawberries.
What’s the best way to keep shortcakes from getting soggy?
Assemble them just before serving to maintain texture.
Can I make the whipped cream ahead of time?
Yes, but re-whip briefly before serving for the best consistency.
How do I ensure flaky shortcakes?
Keep the butter cold and avoid overworking the dough.
Can I use store-bought shortcakes?
Absolutely! This recipe works with homemade or store-bought options.
What if I don’t have malted milk powder?
You can leave it out or substitute with a bit of cocoa powder for depth.
Do I have to macerate the strawberries?
Macerating enhances their flavor, but you can skip it for fresh berries.
Can I add spices to the shortcakes?
Yes! Cinnamon or nutmeg can add extra warmth and depth.
What should I serve with these shortcakes?
They pair well with coffee, tea, or a dessert wine.
Can I make this gluten-free?
Yes! Use a gluten-free flour blend suitable for baking.
Conclusion
Brandied strawberry shortcakes with malted whipped cream are a luxurious yet approachable dessert, perfect for any occasion. With their rich flavors and delightful textures, these shortcakes will impress guests and satisfy your sweet tooth!
Print
Brandied Strawberry Shortcakes with Malted Whipped Cream
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American / Southern
- Diet: Vegetarian
Description
This elevated take on traditional strawberry shortcake features flaky homemade biscuits, juicy strawberries soaked in brandy, and a luscious malted whipped cream for a nostalgic, slightly caramelized flavor. A perfect balance of sweet, boozy, and creamy!
Ingredients
Units
Scale
- For the Shortcakes:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 3/4 cup heavy cream (plus extra for brushing)
- 1 teaspoon vanilla extract
- For the Brandied Strawberries:
- 1 lb fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 2 tablespoons brandy (or bourbon for a deeper flavor)
- 1 teaspoon lemon zest (optional, for brightness)
- For the Malted Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons malted milk powder (such as Carnation or Ovaltine)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- 1. Prepare the Brandied Strawberries:
- In a bowl, mix sliced strawberries, sugar, brandy, and lemon zest.
- Let sit at room temperature for 20-30 minutes, stirring occasionally, until the berries release their juices and soften.
- 2. Make the Shortcakes:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 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 heavy cream and vanilla extract until the dough just comes together (do not overmix).
- Turn dough onto a lightly floured surface, gently pat into a ¾-inch thick rectangle, and cut into rounds or squares using a biscuit cutter.
- Place shortcakes on the prepared baking sheet and brush tops with heavy cream for a golden finish.
- Bake for 12-15 minutes, until golden brown. Let cool.
- 3. Make the Malted Whipped Cream:
- In a chilled mixing bowl, beat heavy cream, malted milk powder, powdered sugar, and vanilla until soft peaks form.
- 4. Assemble the Shortcakes:
- Slice the shortcakes in half.
- Spoon brandied strawberries over the bottom half.
- Dollop with malted whipped cream.
- Place the top half of the shortcake on top and garnish with extra whipped cream and strawberries.
Notes
- For extra decadence, drizzle with brandy caramel sauce or a dusting of powdered sugar.
- Make ahead tip: The shortcakes can be baked a day in advance and stored in an airtight container.
- No brandy? Substitute with orange juice for a non-alcoholic version.
- Try different berries! Raspberries or blackberries also work beautifully.
- Recipe Details
Nutrition
- Calories: ~380
- Sugar: ~20g
- Sodium: ~250mg
- Fat: ~22g
- Saturated Fat: ~13g
- Unsaturated Fat: ~7g
- Trans Fat: ~0g
- Carbohydrates: ~40g
- Fiber: ~2g
- Protein: ~5g
- Cholesterol: ~65mg
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