Homemade Strawberry Shortcake Recipe with Wine — Talk about a happy hour dessert! The secret’s in the sauce…
Salut my international friends!I’m not quite sure where in France I am about meow, but chances are I’m drinking wine at the moment. Check my IG and tell me what I’m doing because I will probably forget. I’m counting on you!
It’s that time of the month again (no not THAT time), for the Recipe Redux Crew!
This seriously could have not been a better theme for this month.
A Spirited ReDux
From plain Jane vanilla extract to fancy-pants elderflower liqueur, we like to keep a little liquor in the kitchen. Show us how you like to cook, bake or mix-it-up with spirits, extracts and other alcohols. A splash of vodka makes summer sauces shine – and liqueurs brighten desserts: What’s your healthy recipe with spirit?
Could you take a stab at what spirit I am channeling? I’ll give you a hint. It is it’s own food group in my life right now and rhymes with vine.
You guessed it. WINE! Are you really that surprised? Me either.
While my go to recipe for wine usually consists of 1.) Open Bottle 2.) Pour into glass. 3.) Consume. 4.) Rinse. Lather. Repeat.
I decided I should take it a step further this time. Just because I love you guys that much. I’m really stepping out of my comfort zone on this one. You should feel pretty honored.
And what better partner in wine crime to use than some fresh Summer strawberries. I can never eat enough of these gems while they are in season to last me all through the winter. It’s just not fair. #foodproblems.
Now when you think of Summer…and dessert….and strawberries what comes to mind?
Sangria? My thought too, but remember we’re stepping outside of the Franzia here.
Strawberry Shortcake? HECK YES!
But not just any old strawberry shortcake. BOOZED UP STRAWBERRY SHORTCAKE.
Sorry kiddos, you must be 21+ to enjoy this ride. The rest of y’all please keep your corkscrews and biscuits in the wine at all times. En-joooooooyy your ride!
- 2 cups fresh strawberries, washed and sliced
- 1 cup sweet red wine
- 1 tsp fresh lemon juice
- 4 biscuits, sliced in half
- whipped cream
- Place sliced strawberries in a medium bowl.
- Add lemon juice and wine. Stir to combine.
- Let sit at room temperature for 1 hour.
- Refrigerate strawberries an additional hour.
- To assemble, place one half of biscuit in a glass or bowl.
- Top with 1/4 cup of strawberries, making sure to add some of the juice as well.
- Top strawberries with whipped cream.
- Repeat process again for each serving.
Veganize: Replace whipped cream with coconut whipped cream or other vegan alternative. Be sure biscuits are not prepared with lard, butter, or milk.
Deglutify: Prepare or buy GF biscuits.
- Category: Dessert
See I even got all fancy on you and used the word macerated. Which pretty much means softened in liquid. But macerated strawberry shortcake just sounds a little better than liquid softened berry shortcake, am I right?
Both the strawberries and wine were sweet enough that no sugar was needed. I actually enjoyed it not being sickeningly sweet since you could actually taste both the wine and strawberries. Pretty much a sangria on top of a biscuit, but I’m pretty sure I will be making shortcake like this for eternity unless a youngin will be mowing down on it.
I have to admit to using pop and bake biscuits for this one. AND canned whipped cream. To my defense, I had a can of biscuits sitting in the fridge who was on the brink of a Prozac prescription after not being used from Easter. I couldn’t just leave him hanging! And I had to prepare this dish a day before heading off for France so I settled for a local can of Cabot whipped cream instead of whipping some myself. Shame on me, but yeah you would too. Admit it.
Now check out all the other boozy RD’s creations for this month below!
Make it a great day!
What’s your favorite thing to make (or drink) with wine?
Name your favorite Summer dessert. ICE to the CREAM