Did you know National Strawberry Day was last Wednesday? Neither did I. Sometimes I feel like it’s part of my job description to be “on it” with national food holidays but most of the time, let’s be honest, I totally miss the boat. Oops.
I developed this recipe for a brand I’m currently working with, Barefoot Wine! I love Barefoot because their wine is super affordable but doesn’t taste cheap. It just tastes good! Their Chardonnay has become my “go-to” dinner wine, while their Moscato is what I open for dessert. It’s slightly sweet and makes for a mean strawberry shortcake, if you ask me. This recipe is perfect for having friends over! I take a couple shortcuts along the way to make this dessert simple and easy.
What shortcuts do I take, you ask? You know those refrigerated biscuits that you just pull apart and bake? The ones we all secretly love but hate to admit it because of course we always make biscuits from scratch…right? Friends, let us never be too good for kitchen shortcuts. They can be lifesavers!!
So now that the shortcake part of the dessert is taken care of, all you have to worry about is creating a yummy strawberry sauce!
I mixed some juicy strawberries with Moscato wine, powdered sugar and a little lemon juice then let that simmer and bubble its way into a delicious thick strawberry sauce. Oh, how amazing my little kitchen smelled at that moment! I want to bottle up that scent and wear it everyday. Eau de strawberry shortcake.
I think it would sell, don’t you?
Moscato Strawberry Shortcakes
1 package refrigerated buttermilk biscuits (package of 6 or 8)
2 pint fresh strawberries, quartered
3 tbsp Barefoot Moscato wine
2-3 tbsp powdered sugar, depending on how sweet your berries are
juice of ½ lemon
for whipped cream—
1 pint heavy whipping cream, very cold
2 tbsp powdered sugar
1 tbsp Barefoot Moscato wine
Place the quartered strawberries with the Moscato wine in a large skillet over medium heat. Add the powdered sugar and lemon juice and stir well. Bring mixture to a simmer and cook for the next 20 minutes.
Meanwhile, bake the biscuits according to the package directions. You’ll need six of them. I like to use the large buttermilk biscuits for this.
When the biscuits are golden brown, remove from oven. Strawberry sauce should be nice and thick now — most of the strawberries should have broken down. Remove from heat. It will continue to thicken as it cools slightly.
Whip the cream with the powdered sugar and wine until soft peaks appear. To assemble the shortcakes, split a biscuit open. Spoon strawberry sauce on top of one half along with a big dollop of whipped cream. Top with other biscuit half and more whipped cream.