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Barefoot Moscato Strawberry Shortcakes

In this simple recipe, we made use of Barefoot’s delicious semi-sweet Moscato wine. The slightly sweet, crisp taste pairs perfectly with juicy strawberries and flaky buttermilk biscuits. If you’ve always been intimidated to make strawberry shortcakes at home, this recipe is for you. It’s easy, quick and the perfect ending to any family dinner.

Featuring: Moscato

Servings: 6+ Prep Time: 5 to 15 mins Cook Time: 5 to 15 mins

Ingredients

  • 3 tbsp Barefoot Moscato Wine
  • 1 package refrigerated buttermilk biscuits (package of 6 or 8)
  • 2 pints fresh strawberries, quartered
  • 2-3 tbsp powdered sugar, depending on how sweet your berries are
  • Juice of ½ lemon
  • for whipped cream---
  • 1 tbsp Barefoot Moscato wine
  • 1 pint heavy whipping cream, very cold
  • 2 tbsp powdered sugar

Directions

  1. Place the quartered strawberries with the Moscato wine in a large skillet over medium heat.
  2. Add the powdered sugar and lemon juice and stir well.
  3. Bring mixture to a simmer and cook for the next 20 minutes.
  4. Meanwhile, bake the biscuits according to the package directions. You’ll need six of them. We prefer large buttermilk biscuits for this.
  5. When the biscuits are golden brown, remove from oven.
  6. 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.
  7. 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 cre
  8. Serve immediately.

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