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

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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