Light and airy shortcake topped with juicy strawberries soaked in rosé wine, and finished with a dollop of whipped cream.
Ingredients
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cut into small pieces
- 2/3 cup milk
- 1 teaspoon vanilla extract
- 1/4 cup rosé wine
- 2 cups fresh strawberries, sliced
- 1/4 cup granulated sugar (for macerating the strawberries)
- Whipped cream, for serving
Directions
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
Add the cold butter to the flour mixture and use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
In a separate bowl, combine the milk, vanilla extract, and rosé wine. Pour the wet ingredients into the dry ingredients and stir until just combined.
Turn the dough out onto a lightly floured surface and gently knead it a few times until it comes together. Be careful not to overwork the dough.
Roll out the dough to about 1/2 inch thickness. Use a round biscuit cutter to cut out shortcakes and place them onto the prepared baking sheet.
Bake the shortcakes for 12-15 minutes, or until they are golden brown. Remove from the oven and let them cool slightly.
While the shortcakes are cooling, macerate the sliced strawberries by tossing them with 1/4 cup of granulated sugar. Let them sit for about 10 minutes to release their juices.
To assemble the shortcakes, slice each one in half horizontally. Spoon some macerated strawberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and then place the top half of the shortcake on top.
