Dessertscountryliving5.0
Brandied Strawberry Shortcakes with Malted Whipped Cream
Take this classic summer dessert and make it amazing.
👥 10 Servings⏱️ Prep & Cook: 1h⏳ Prep: 30 min👤 Christopher Michel📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●blender
- ●oven
- ●baking sheet
📝 Preparation Steps
1
Make 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
Make 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
Turn 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
Cut 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.
Turbinado sugar, for sprinkling
5
Make 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
Halve biscuits and top with berries and whipped cream, dividing evenly. Serve immediately.
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