Decadent Strawberry Shortcakes with Malted Whipped Cream

Strawberry shortcakes are a timeless dessert, but this version takes it up a notch with a luscious malted whipped cream and juicy, macerated strawberries. The combination of tender, buttery shortcakes, sweet fruit, and rich, velvety cream makes this an irresistible treat. Whether you’re hosting a gathering, celebrating a special occasion, or simply indulging in a homemade dessert, these strawberry shortcakes are sure to impress.

Why You’ll Love This Recipe

• A refined twist on a classic: This recipe enhances the beloved shortcake with an added depth of flavor from malted whipped cream.
• Balanced textures and flavors: The delicate crispness of the shortcakes pairs beautifully with the soft, juicy strawberries and smooth whipped cream.
• Ideal for any occasion: Whether for a casual brunch, elegant dinner party, or summer celebration, these shortcakes fit the bill.
• Make-ahead convenience: Prepare the components ahead of time and assemble just before serving for an effortless dessert.
• Versatile and customizable: Easily modify ingredients to suit dietary needs and personal preferences.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Shortcakes:

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt
• Cold unsalted butter, cubed
• Heavy cream
• Vanilla extract

For the Macerated Strawberries:

• Fresh strawberries, hulled and sliced
• Granulated sugar

For the Malted Whipped Cream:

• Heavy cream
• Powdered sugar
• Malted milk powder
• Vanilla extract

Directions

Prepare the Shortcakes:

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter to the dry ingredients. Use a pastry cutter or your fingers to blend until the mixture forms coarse crumbs.
4. Stir in the heavy cream and vanilla extract until the dough just comes together. Avoid overmixing.
5. Transfer the dough to a lightly floured surface and gently press it into a 1-inch-thick rectangle.
6. Use a round cutter to shape the shortcakes and place them on the prepared baking sheet.
7. Bake for 12–15 minutes until golden brown. Let them cool on a wire rack.

Prepare the Macerated Strawberries:

1. In a medium bowl, combine sliced strawberries with sugar and toss to coat.
2. Cover and refrigerate for at least 30 minutes, stirring occasionally to release their juices.

Prepare the Malted Whipped Cream:

1. In a chilled bowl, whip the heavy cream until soft peaks form.
2. Add the powdered sugar, malted milk powder, and vanilla extract. Continue whipping until stiff peaks form.

Assemble the Shortcakes:

1. Slice each shortcake in half horizontally.
2. Spoon a generous amount of macerated strawberries onto the bottom half.
3. Add a dollop of malted whipped cream.
4. Place the top half of the shortcake over the filling.
5. Repeat with the remaining shortcakes.
6. Serve immediately and enjoy!

Servings and Timing

• Servings: 6–8
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes (plus 30 minutes for macerating strawberries)

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Variations

• Non-Alcoholic Version: Substitute orange juice or a splash of vanilla extract for added depth.
• Different Fruits: Try using raspberries, blackberries, or even peaches instead of strawberries.
• Chocolate Twist: Add cocoa powder to the shortcakes or sprinkle chocolate shavings over the whipped cream.
• Dairy-Free Option: Use coconut cream for the whipped topping and a dairy-free butter alternative for the shortcakes.
• Nutty Flavor: A touch of almond or hazelnut extract in the whipped cream adds a delicious twist.

Storage and Reheating

• Storage: Keep shortcakes in an airtight container at room temperature for up to 2 days. Store strawberries and whipped cream separately in the refrigerator for up to 2 days.
• Freezing: Unbaked shortcake dough or baked shortcakes can be frozen for up to 3 months. Thaw before baking or reheating.
• Reheating: Warm shortcakes in a 350°F (175°C) oven for about 5 minutes for a fresh taste.

FAQs

1. Can I make the shortcakes in advance?
   Yes! Bake them a day ahead and store them in an airtight container. Warm them up before serving.
2. Can I use frozen strawberries?
   Yes, but be sure to thaw and drain excess liquid before macerating.
3. What is malted milk powder?
   It’s a flavorful blend of barley, wheat, and milk, often used in milkshakes and baked goods.
4. Can I make this gluten-free?
   Absolutely! Use a gluten-free flour blend instead of all-purpose flour.
5. How do I keep the whipped cream from deflating?
   Whip it just before serving and keep it chilled until needed.
6. What’s the best way to slice shortcakes?
   A serrated knife works best to prevent crushing the delicate cakes.
7. Can I substitute the brandy?
   Yes! You can use rum, bourbon, or a non-alcoholic option like orange juice.
8. What’s the secret to tender shortcakes?
   Handle the dough gently and avoid overmixing to keep them light and fluffy.
9. How can I make this recipe more indulgent?
   Add a drizzle of melted chocolate or caramel over the assembled shortcakes.
10. Can I double the recipe?
    Yes, simply double the ingredients but bake in batches to ensure even cooking.

Conclusion

These decadent strawberry shortcakes with malted whipped cream take a beloved classic to a whole new level. The tender, buttery shortcakes combined with the naturally sweet strawberries and rich, malty cream create an unforgettable dessert. Whether you’re celebrating a milestone, hosting guests, or treating yourself, this recipe is guaranteed to be a hit. Try it today and savor the perfect balance of flavors and textures!