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Strawberry Shortcake

Moscato Strawberry Shortcakes

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dessert
Servings 6 servings

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.
Keyword Strawberry Shortcake
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