Ring in the summer with an American classic with a twist – Rosé Spiked Strawberry Shortcake; the wine adds that little special touch. Its such an easy dessert to make, and the ingredients can be made earlier in the day and then easily assembled just before serving. You can even make them together.
Ingredients:
- 4 cups of sliced strawberries
- 1/s cup of Turbinado sugar
- (option) 1/8 cup Rosé wine
- 2 1/3 cups Original Bisquick mix
- 2/3 cup milk
- 3 Tbsp Turbinado sugar
- 3 Tbsp butter, melted
- 2 pint whipping cream
Directions:
- Mix strawberries, sugar and rose wine. Set Aside.
- Preheat oven to 425 degrees F.
- Stir together Bisquick mix, milk, 3 Tbsp sugar and butter until soft dough forms.
- Drop 6 – 8 spoonfuls of mix onto an ungreased cookie sheet. Bake for 10 – 12 minutes until golden brown
- Whip up a batch of whipped cream as per the directions on the container, set aside
- Mix together strawberries and slightly macerate, you want to have some strawberry liquid and strawberries to spoon over each biscuit.
- Place a biscuit on a plate, top with strawberries and strawberry juice. Top with whipped cream and serve
