Take your strawberry shortcake up a notch using Brookmere Raspberry wine!

It’s June and strawberries are in season. Lots of folks wait all year for strawberry shortcake and so do I! Brookmere’s Raspberry wine is the perfect compliment and ingredient to incorporate into this leveled up version of strawberry shortcake.  Buttermilk biscuits, strawberry sauce, wine infused cream and fresh local strawberries!

Biscuits                                                Strawberry Sauce                                      Raspberry Cream

Time: 30 – 40 minutes                        Time: 10 minutes                                              Time: 10 min

Yield: 18 – 20 biscuits                          Yield:  12 oz                                                        Yield: 1 cup

Ingredients for Buttermilk Biscuits 

1.5lb all-purpose flour, sifted

1 teaspoon salt

2oz baking powder

3oz sugar

4oz unsalted butter

2 eggs

¾ cup buttermilk, approximately

 

Ingredients for Strawberry Sauce 

1/4c Brookmere Raspberry wine

1/2c raw cane sugar

2c fresh strawberries

 

Ingredients for Wine whipped Cream 

1 cup heavy cream, very cold

2.5 Tablespoons raw cane sugar

2 Tablespoons Brookmere Raspberry Wine

 

 

 

Directions for Biscuits 

Use the straight dough mixing method, which is to add all ingredients at once and mix. I suggest adding most of the buttermilk but not all just in case it becomes too wet.  I did end up using all of it. I used a stand mixer with the paddle attachment, on speed 2 for about 3 minutes total.  You want to be gentle as possible so that the dough does not get tough.

Roll dough to half inch thickness, let relax for 5-10 minutes.  Cut out with rounds, I used a 4-inch ring. Place on a baking sheet lined with parchment paper. Brush with egg wash and bake at 425 degrees for 12 minutes, rotate and bake about 5 minutes more.

Directions for Strawberry Sauce:

Crush a half cup of the strawberries. Slice the rest and divide into two equal portions; one for the sauce and the other for final assembly.

Combine the wine and sugar and bring to a boil, then add the crushed strawberries.  Bring back to a boil and simmer for at least 5 minutes until thick.  Pour the mixture over one of the portions of sliced strawberries, mix and chill thoroughly.

Directions for Raspberry Whipped Cream:

Combine all ingredients in a chilled bowl or bowl of stand mixer with whip attachment. Using your hand mixer or stand mixer, whip mixture on medium until stiff peaks.

 

Assembly:

Slice the biscuit in half horizontally. Place whip cream and some sliced strawberries on bottom half. Top with second half. Top that with more whip cream and some strawberry sauce. Stop here or double up the layers if you like! Enjoy!