Begin by slicing ripe strawberries into quarters and transfer them to a mixing bowl. Sprinkle sugar over the berries, then drizzle with brandy. Gently toss the mixture to combine and allow it to marinate for at least 30 minutes at room temperature.

In a large bowl, mix together 00 pizza flour and sugar with other dry ingredients such as baking powder and salt. Create a well in the center and add your wet ingredients, including melted butter and milk. Stir gently until just combined, taking care not to overmix.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Using a spoon or ice cream scoop, drop spoonfuls of biscuit dough onto the prepared sheet, leaving space between each mound. Bake for 20-25 minutes until the shortcakes are lightly golden and spring back when touched.

While the shortcakes are baking, pour heavy cream into a chilled mixing bowl, and add malted milk powder and sugar. Using an electric mixer, beat the cream on medium speed until soft peaks form.

Once the shortcakes are baked and slightly cooled, carefully slice each in half horizontally. Layer the bottom half with a generous spoonful of the marinated strawberries, ensuring to include some of the delicious liquid. Add a dollop of malted whipped cream on top before gently placing the biscuit tops back on.

To experience the wonderful textures and flavors at their best, serve your Brandied Strawberry Shortcakes immediately after assembly.