Sweetheart Strawberry Bliss Shortcakes ❤️
These Sweetheart Strawberry Bliss Shortcakes are a romantic treat, perfect for Valentine's Day or any special occasion. Tender, flaky biscuits are layered with juicy, brandy-soaked strawberries and topped with a dreamy malted whipped cream for an unforgettable dessert.
Equipment
- Mixing Bowl
- Pastry Blender
- Electric Mixer
- Baking Sheet
- Wire Rack
- 2 1/2-inch Round Cutter
Ingredients
For the Romantic Strawberries
- 2 containers fresh strawberries 16-ounce, trimmed and quartered
- 0.5 cup granulated sugar
- 0.25 cup Cognac or your favorite aged brandy
For the Tender Biscuits
- 4 cups "00" Pizza Flour for extra tenderness (or a mix of 2 2/3 cups all-purpose flour and 1 1/3 cups cake flour)
- 0.75 cup granulated sugar
- 1.5 tsp kosher salt
- 4 tsp baking powder
- 1 tsp baking soda
- 0.75 cup cold unsalted butter 1 1/2 sticks, cut into small cubes
- 1.5 cups cold buttermilk
- Turbinado sugar for a pretty crunch
For the Dreamy Malted Whipped Cream
- 2 cups heavy cream well chilled
- 2 Tbsp granulated sugar
- 0.5 tsp pure vanilla extract
- 2 Tbsp malted milk powder
Instructions
- Prepare the Sweet Strawberries: In a mixing bowl, gently mash about a quarter of your quartered strawberries with the back of a fork to release their lovely juices. Stir in the rest of the quartered berries, the granulated sugar, and the Cognac or brandy. Cover the bowl and let it chill in the refrigerator for at least 30 minutes, or up to 3 hours, to let all the romantic flavors meld beautifully.
- Start the Fluffy Biscuits: Preheat your oven to a warm 450°F (230°C). In a large bowl, whisk together the flour, granulated sugar, salt, baking powder, and baking soda until everything is combined. Now, carefully cut in the cold butter using two forks or a pastry blender until the mixture looks like coarse crumbs with pea-sized butter pieces. Pour in the cold buttermilk and gently mix just until a shaggy, soft dough forms – remember, don't overmix for tender biscuits!
- Shape Your Biscuits: Lightly flour your work surface and turn out the dough. With floured hands, gently knead the dough just 2 to 3 times – it’s okay if it’s a little sticky. Pat or roll the dough into a thick 1-inch circle. Cut this circle into 4 wedges and stack them neatly on top of each other. Roll or pat this stack back into a 1-inch-thick circle again. Repeat this stacking and rolling two more times; this special layering creates those lovely, flaky biscuit layers.
- Bake the Biscuits: Use a 2 1/2-inch round cutter to cut out your biscuits. Gather and gently re-roll any scraps to cut more. Place the biscuits on a baking sheet, letting them touch slightly for softer sides. Sprinkle the tops with turbinado sugar for a delightful sparkle and crunch. For best results, pop them in the freezer for 15 minutes before baking. Bake for 18 to 20 minutes, or until they're beautifully golden brown. Transfer them to a wire rack to cool completely.
- Whip Up the Dreamy Cream: In a chilled bowl, combine the cold heavy cream, granulated sugar, pure vanilla extract, and malted milk powder. Using an electric mixer, beat on medium speed until soft, fluffy peaks form – this usually takes just 1 to 2 minutes. Be careful not to overbeat, or it will turn stiff.
- Assemble Your Love-Filled Shortcakes: Once the biscuits are cool, carefully slice each one in half horizontally. Spoon a generous portion of the brandied strawberries onto the bottom half, then top with a dollop of your dreamy malted whipped cream. Place the biscuit top on and serve immediately to enjoy this special Valentine's treat!
Notes
These Sweetheart Strawberry Bliss Shortcakes are perfect for a romantic dessert. Don't overmix the biscuit dough for maximum tenderness, and make sure your cream is well chilled for the best whipped cream. Net carbs per serving are 55g.
Nutrition Information (per serving):
- Calories: 540 kcal
- Carbohydrates: 58g
- Protein: 2g
- Fat: 29g
