Moscato Strawberry Shortcake is a luscious twist on the classic dessert that combines the freshness of ripe strawberries with the elegant sweetness of Moscato wine. Layered with juicy strawberries and topped with a generous swirl of whipped cream, each bite is a harmonious blend of rich, fruity sweetness and airy lightness. The sparkling notes of the Moscato elevate the dish, creating a refreshing dessert that’s perfect for warm gatherings or celebrations. Its vibrant colors and delightful textures make it not only a treat for the palate but also a feast for the eyes.
Moscato Strawberry Shortcakes
Ingredients
- 1 package refrigerated buttermilk biscuits (package of 6 or 8)
- 2 pints fresh strawberries, quartered
- 3 tbsp Moscato wine
- 3 tbsp powdered sugar
- juice of ½ lemon
WHIPPED CREAM
- 1 pint heavy whipping cream, very cold
- 2 tbsp powdered sugar
- 1 tbsp Moscato wine
Instructions
- Wash and quarter strawberries. 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.
- 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.
Tried this recipe?Let us know how it was!