We got those Rosé-Soaked Roasted Strawberries.
We’ve got those Buttermilk Biscuits.
What else is there to do?
FOOD TEAM, ASSEMBLE!!!!
(Please say the proceeding in your best Ron Burgundy voice, preferably aloud.)
All that previous work was leading up to this one glorious moment!
Strawberry Shortcakes are such a wonderful dessert. Light yet hardy, crumbly and a little messy, undeniably sweet yet buttery, and an all-around comfort.
Meet your favorite spring dessert. ✌🏻
– 1 cup heavy cream or whipping cream
– 1 teaspoon vanilla extract
– 1 teaspoon sugar (adjust to taste)
– 4 Buttermilk Biscuits (click for recipe)
– 2 cups Rosé-Soaked Roasted Strawberries (click for recipe; see note in Before We Get Started…)
Before We Get Started…
– The original recipe for Rosé-Soaked Roasted Strawberries yields closer to 1 & 1/2 cups of strawberries once cooked down. Increase strawberries in recipe to 8 cups; liquids and sweeteners can remain the same.
1.) To make whipped cream, place cream, vanilla extract, and sugar in a large bowl, preferably a chilled metal bowl. Whip with an electric beater until soft peaks form. Set aside.
2.) To assemble strawberry shortcakes, split or cut biscuits in half; a serrated knife works well here!
3.) Place 1/2 cup strawberries on bottom biscuit halves. Top with whipped cream. Place top biscuit halves on top. Pour yourself another glass of rosé. INDULGE.