Oh my goodness, let me tell you about these brandied strawberry shortcakes with malted whipped cream! This dessert is like a sweet hug on a plate, bursting with layers of juicy strawberries soaked in rich brandy and topped with the fluffiest, most delightful malted whipped cream. I still remember the first time I made this for a summer gathering—it was like the sun had come out in dessert form! The combination of the tart berries and the slightly sweet, malty cream is just divine. Plus, it’s so simple to put together, making it the perfect treat for any occasion, whether it’s a backyard barbecue or a cozy dinner party. Trust me, once you try these shortcakes, you’ll be dreaming about them long after the last crumb is gone!
Ingredients List
- 2 cups fresh strawberries, sliced
- 1/4 cup brandy
- 1/4 cup sugar (adjust based on the sweetness of your strawberries)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup malt powder
How to Prepare Brandied Strawberry Shortcakes with Malted Whipped Cream
Step 1: Prepare the Strawberries
First things first, let’s get those luscious strawberries ready! In a bowl, combine your sliced strawberries, brandy, and sugar. Give it a good stir, and then let it sit for about 30 minutes. This resting time allows the strawberries to soak up that lovely brandy and sugar, making them even sweeter and more flavorful. Trust me, the aroma wafting through your kitchen will be irresistible!
Step 2: Preheat the Oven
While the strawberries are getting all cozy, it’s time to preheat your oven to 425°F (220°C). Preheating is super important because it ensures that your biscuits will rise perfectly and get that lovely golden color. So, don’t skip this step!
Step 3: Make the Biscuit Dough
Now, let’s make that fluffy biscuit dough! In a separate bowl, mix together your flour, baking powder, and salt. Then, take your cold, cubed butter and cut it into the flour mixture until it resembles coarse crumbs. You want to see little bits of butter throughout—that’s what gives your biscuits that flaky texture. It’s like a little sprinkle of magic!
Step 4: Shape and Cut Biscuits
Once your dough is mixed, add in 3/4 cup of heavy cream and stir until just combined. Be gentle! Turn the dough out onto a floured surface and knead it lightly—just enough to bring it together. Then, pat it into a round about 1 inch thick. Now, grab your biscuit cutter (or a glass) and cut out those biscuits. Place them on a baking sheet, giving them a bit of space to breathe while they bake.
Step 5: Bake the Biscuits
Time to bake! Pop those biscuits into your preheated oven and bake for 15-20 minutes, or until they’re golden brown on top. To check for doneness, you can gently lift one; it should have a nice, firm base and a gorgeous golden hue. The smell will be heavenly, so get ready to be tempted!
Step 6: Prepare the Malted Whipped Cream
While those biscuits are cooling, it’s time for the star of the show—the malted whipped cream! In a mixing bowl, whip the remaining heavy cream, powdered sugar, and malt powder together until soft peaks form. This should be fluffy and light, almost cloud-like! I can’t help but sneak a taste when I make this—it’s just that good!
Step 7: Assemble the Shortcakes
Now comes the fun part—assembling your brandied strawberry shortcakes! Start by splitting each biscuit in half. Layer on a generous scoop of those delicious brandied strawberries, followed by a dollop of that dreamy malted whipped cream. Top with the biscuit lid, and there you have it—a stunning dessert that’s sure to impress everyone at your table. Dig in and enjoy every single bite!
Tips for Success
Here are some of my top tips to make sure your brandied strawberry shortcakes with malted whipped cream turn out absolutely perfect:
- Sweetness Check: Always taste your strawberries before adding sugar. If they’re super sweet, you might want to cut back on the sugar a bit. You want the balance to be just right!
- Chill the Butter: Make sure your butter is nice and cold when you cut it into the flour. This helps create those flaky layers in your biscuits, which is what we’re going for!
- Don’t Overmix: When combining your dough, mix until just combined. Overmixing can lead to tough biscuits, and we want them light and fluffy.
- Use a Sharp Cutter: If you’re using a biscuit cutter, make sure it’s sharp! A clean cut helps the biscuits rise better and gives them a nice shape.
- Experiment with Malt Powder: If you want to play around, you can adjust the amount of malt powder in your whipped cream to suit your taste. More malt means more flavor!
- Serve Immediately: For the best experience, assemble your shortcakes right before serving. This way, the biscuits stay tender, and the whipped cream stays light and fluffy!
With these tips, you’ll be well on your way to creating a dessert that’s not just delicious but truly unforgettable. Happy baking!
Nutritional Information
Alright, let’s talk nutrition! Here’s a quick breakdown of the typical nutritional values for one serving of these delightful brandied strawberry shortcakes with malted whipped cream. Keep in mind that these values are estimates, so they might vary slightly based on your specific ingredients and portions:
- Calories: 350
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 45mg
- Sodium: 200mg
- Carbohydrates: 50g
- Fiber: 2g
- Sugar: 25g
- Protein: 3g
So, as you can see, these shortcakes are a sweet indulgence, but they still pack in some flavor and fun! Enjoy them as a special treat, and don’t forget to savor every bite!
FAQ Section
Can I make the biscuits ahead of time?
Absolutely! You can make the biscuits a day ahead and store them in an airtight container. Just be sure to let them cool completely before storing to keep them from getting soggy. When you’re ready to serve, just warm them up slightly in the oven!
What if I don’t have brandy?
No worries at all! If you don’t have brandy, you can substitute it with another liqueur like rum or even a splash of vanilla extract mixed with a bit of water. It’ll still add a lovely flavor to your strawberries!
Can I use frozen strawberries?
While fresh strawberries are ideal, you can use frozen ones if that’s what you have on hand. Just be sure to thaw them and drain any excess liquid before combining with the sugar and brandy. This will help keep your shortcakes from getting too soggy.
How long can I store leftovers?
If you have any leftover assembled shortcakes (though I doubt it!), they can be stored in the refrigerator for up to a day. Just know that the biscuits may get a bit soggy from the strawberries and cream, so it’s best to assemble them right before serving if you can!
Can I make this recipe gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it has a good binding agent, like xanthan gum, to help with the texture. Your brandied strawberry shortcakes with malted whipped cream will still be a hit!
Why You’ll Love This Recipe
- Quick and easy preparation—perfect for a spontaneous dessert!
- Delightful layers of flavor with sweet brandied strawberries and fluffy malted whipped cream.
- A beautiful presentation that’s sure to impress your guests at any gathering.
- Customizable! Adjust the sweetness or try different fruits for a unique twist.
- Great for warm weather—light and refreshing, it’s a delightful summer treat.
- Perfect for sharing—each bite feels like a special occasion!
- Leftovers (if there are any!) make for a delicious breakfast or snack the next day.
Brandied Strawberry Shortcakes with Malted Whipped Cream Bliss
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A delightful dessert featuring layers of sweet brandied strawberries and fluffy malted whipped cream.
Ingredients
- 2 cups fresh strawberries, sliced
- 1/4 cup brandy
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 cup unsalted butter, cold and cubed
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/4 cup malt powder
Instructions
- In a bowl, combine sliced strawberries, brandy, and sugar. Let sit for 30 minutes.
- Preheat oven to 425°F (220°C).
- In another bowl, mix flour, baking powder, and salt.
- Cut in butter until mixture resembles coarse crumbs.
- Add 3/4 cup heavy cream to the flour mixture. Stir until just combined.
- Turn dough onto a floured surface and knead gently. Pat into a 1-inch thick round.
- Cut out biscuits and place on a baking sheet.
- Bake for 15-20 minutes until golden.
- While biscuits cool, whip remaining heavy cream, powdered sugar, and malt powder until soft peaks form.
- Assemble shortcakes by splitting biscuits and layering with strawberries and malted whipped cream.
Notes
- Adjust sugar based on strawberry sweetness.
- Store leftovers in the refrigerator.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg
Keywords: brandied strawberry shortcakes, malted whipped cream, dessert, strawberries
