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Strawberry Shortcakes

by Allison Clayton

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 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. Serves 4. INDULGE.