Nothing screams summer picnics quite like a strawberry shortcake. Fresh, seasonal strawberries, decadent whipped cream and buttery biscuits鈥 I mean, what鈥檚 not to love? However, we decided to up our ante this year and take this delicious dessert one step further by adding a splash of booze. A splash of ros茅, to be exact. Doesn鈥檛 get more fitting than that. Perfect for any summer excursion, these delectable ros茅-soaked strawberry shortcakes are tasty and gorgeous to boot. Let鈥檚 get started!

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Ingredients (makes about 4 jars):

鈥斅1/2 bottle of ros茅

鈥斅2 pints strawberries

鈥斅4 ounces cool whip (about half a container)

鈥斅爃alf a can Pillsbury biscuits junior

RoseStrawberryShortcake-Ingredients | NanetteWong

Instructions:

1. Bake the biscuits according to the directions on the package.

2. While the biscuits are baking, cut the strawberries in half and place them in a bowl. Cover with the ros茅 and let sit at room temperature for about an hour. Stir after about 30 minutes. If you鈥檇 like a stronger ros茅 taste, let the strawberries soak longer.

3. Strain the strawberries in a colander to remove the ros茅.

4. Assemble the jars. First, put strawberries, then add whipped cream, then add the biscuit. Repeat until the jar is full.

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You can also just use half a biscuit, depending on how much bread you want as a layer.

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Want to add a little more oomph? Add some fresh mint or basil.

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You can also create these a day ahead to let the flavors really blend together.

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And what鈥檚 better is they鈥檙e super easy to transport!

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Show us your strawberry shortcakes in a jar on聽Instagramby tagging them #iamcreative.

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