Strawberry Shortcake Just Got a Serious Upgrade
Nothing screams summer picnics quite like a strawberry shortcake. Fresh, seasonal strawberries, decadent whipped cream and buttery biscuits… I mean, what’s 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 rosé, to be exact. Doesn’t get more fitting than that. Perfect for any summer excursion, these delectable rosé-soaked strawberry shortcakes are tasty and gorgeous to boot. Let’s get started!
Ingredients (makes about 4 jars):
— 1/2 bottle of rosé
— 2 pints strawberries
— 4 ounces cool whip (about half a container)
— half a can Pillsbury biscuits junior
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 rosé and let sit at room temperature for about an hour. Stir after about 30 minutes. If you’d like a stronger rosé taste, let the strawberries soak longer.
3. Strain the strawberries in a colander to remove the rosé.
4. Assemble the jars. First, put strawberries, then add whipped cream, then add the biscuit. Repeat until the jar is full.
You can also just use half a biscuit, depending on how much bread you want as a layer.
Want to add a little more oomph? Add some fresh mint or basil.
You can also create these a day ahead to let the flavors really blend together.
And what’s better is they’re super easy to transport!
Show us your strawberry shortcakes in a jar on Instagramby tagging them #iamcreative.