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


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.


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.