Brandied Strawberry Shortcakes with Malted Whipped Cream

Name: Brandied Strawberry Shortcakes with Malted Whipped Cream
Prep time: 30 min
Total time: 1 h
Yield: 10 - 12 serving(s)
Ingredients: 2 (16-ounce) containers strawberries, trimmed and quartered; 1/2 c. granulated sugar; 1/4 c. Cognac or other aged brandy; 4 c. “00” Pizza Flour (or 2 2/3 cups all-purpose flour and 1 1/3 cups cake flour), plus more for work surface; 3/4 c. granulated sugar; 1 1/2 tsp. kosher salt; 4 tsp. baking powder; 1 tsp. baking soda; 3/4 c. (1 1/2 sticks) cold unsalted butter; 1 1/2 c. buttermilk; Turbinado sugar, for sprinkling; 2 c. heavy cream; 2 tbsp. granulated sugar; 1/2 tsp. pure vanilla extract; 2 tbsp. malted milk powder

Take this classic summer dessert and make it amazing.

By Christopher MichelPublished: May 6, 2022

1 Rating

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brandied strawberry shortcakes with malted whipped cream on a plate on a wooden table

Becky Luigart-Stayner

Yields:

10 - 12 serving(s)

Prep Time:

30 mins

Total Time:

1 hr

We've made a few small changes to this classic summer treat to make it unbelievably tasty. First, we swap out your standard all-purpose flour for "00" pizza flour, which yields a lighter, more tender, and less chewy biscuit. Second, we marinate the berries in brandy, so the flavor is deeper and richer. Finally we add malted milk powder to the whipped cream. Any one of these will make your shortcake better, but taken together and you're in for nonstop compliments.

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Ingredients

For the brandied strawberries:

2 (16-ounce) containers strawberries, trimmed and quartered
1/2 cup granulated sugar
1/4 cup Cognac or other aged brandy

For the biscuits:

4 cups “00” Pizza Flour (or 2 2/3 cups all-purpose flour and 1 1/3 cups cake flour), plus more for work surface
3/4 cup granulated sugar
1 1/2 tsp. kosher salt
4 tsp. baking powder
1 tsp. baking soda
3/4 cup (1 1/2 sticks) cold unsalted butter
1 1/2 cups buttermilk
Turbinado sugar, for sprinkling

For the whipped cream:

2 cups heavy cream
2 Tbsp. granulated sugar
1/2 tsp. pure vanilla extract
2 Tbsp. malted milk powder

Directions

1. Step 1Make the strawberries: Mash one-fourth of the strawberries with the back of a fork in a bowl. Stir in remaining berries, granulated sugar, and cognac. Cover and refrigerate at least 30 minutes and up to 3 hours.
2. Step 2Make the biscuits: Preheat oven to 450°F. Sift together flour, granulated sugar, salt, baking powder, and baking soda in a bowl. Cut in butter using two forks or a pastry blender until it forms pea-size pieces. Stir in buttermilk and gently mix until a shaggy ball forms.
3. Step 3Turn dough out onto a lightly floured work surface. With floured hands, knead 2 to 3 times. Pat or roll into a 1-inch-thick circle. Cut dough into 4 wedges and stack the pieces on top of each other. Roll again into a 1-inch-thick circle. Repeat 2 more times.
4. Step 4Cut biscuits with a 2 1/2-inch round cutter; re-roll scraps. Place on a baking sheet, touching slightly. Sprinkle with turbinado sugar and freeze 15 minutes. Bake until golden brown, 18 to 20 minutes. Transfer to a wire rack to cool.
5. Step 5Make the whipped cream: Beat cream, sugar, vanilla, and malted milk powder with an electric mixer on medium speed until soft peaks form, 1 to 2 minutes.
6. Step 6Halve biscuits and top with berries and whipped cream, dividing evenly. Serve immediately.