There is nothing that says spring like a strawberry shortcake. I always make shortcake for my family every spring but, this version I dressed up a bit with a strawberry sauce made from strawberry dessert wine. My recipe source was Betty Crocker.com.
|1||quart (4 cups) strawberries, sliced|
|2 1/3||cups Original Bisquick® mix|
|3||tablespoons butter or margarine, melted|
|1/2||cup whipping cream|
|1.||Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.|
|2.||In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.|
|3.||Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.|
|4.||Split warm shortcakes; fill and top with strawberries and whipped cream.|
|High Altitude (3500-6500 ft): Heat oven to 450°F. Decrease sugar in shortcakes to 1 tablespoon.|
I made this sauce with a strawberry dessert wine, any will do. What I did was take a 1/2 cup of wine for every 2 strawberry shortcakes you could double or triple that to make up to six servings. I took my 1/2 cup of wine and simmered it on med-high heat for 15 minutes. I then added 1 TBS of sugar and simmered about 5 minutes more. When it is ready it will look like a pancake syrup. Construct your strawberry shortcake as in the picture above and drizzle the sauce over the shortcake. All the alcohol cooks out but the added flavor to the dish is amazing!!
Yields: 6 servings