In a bowl, combine strawberries with 1/4 cup sugar and brandy; let macerate for at least 30 minutes.

Preheat oven to 425°F (220°C).

In a large bowl, mix flour, 1/4 cup sugar, baking powder, and salt.

Cut in the cold butter until the mixture resembles coarse crumbs.

Stir in 3/4 cup heavy cream and 1 teaspoon vanilla extract until just combined.

Turn the dough out onto a floured surface and gently knead a few times; roll to 1-inch thickness.

Cut out shortcakes using a biscuit cutter and place on a baking sheet.

Brush the tops with additional heavy cream and bake for 15 minutes or until golden brown.

In a separate bowl, whip chilled heavy cream, malted milk powder, powdered sugar, and 1 teaspoon vanilla extract until soft peaks form.

Assemble the shortcakes by splitting them in half, adding brandied strawberries in between, and topping with malted whipped cream.