Strawberry Shortcake

For the biscuits:

  • ½ cups all purpose flour
  • ¼ cup sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (very cold, grated or cut into cubes)
  • ¾ buttermilk
  • 1 egg
  • Coarse sugar

For the whip:

  • 1 small tub of mascarpone cheese
  • ½ cup heavy whipping cream
  • ½ cup powdered sugar

For the strawberries:

    • 2 pints of strawberries, hulled and quartered
    • 1½ cups Rosy Ass Rhubarb wine (approx. half a bottle)


For the strawberries:

Let these macerate in the wine while making the biscuits and whip.

For the biscuits:

Preheat the oven to 425 degrees.

In a medium bowl, whisk together flour, sugar, baking powder, and salt.

Grate butter into the bowl (or cut into small cubes) and freeze for 5 minutes.

In a small bowl, mix buttermilk and egg together.

Remove the bowl from the freezer, and cut the butter into the flour mixture until you have coarse crumbs.

Add the buttermilk and egg, and stir together into a dough. Do not over-mix, and you may decide to ditch the spoon and just use your hands.

Pour the dough out onto a well-floured surface, and pat it out to about 1 inch thick.

Fold it into thirds (like a letter) and pat it out to 1 inch thick again. This will help your biscuits rise up to be nice and flaky.

Cut the biscuits out with a 2-inch round cutter and place them on a baking sheet. Sprinkle the top generously with sugar.

Bake for 12-14 minutes, or until the tops are golden brown. Allow to cool.

For the whip:

Put ingredients in a mixer with the paddle attachment. Start out slow to incorporate, stop and scrape sides of the bowl, and then start to build mixer to high to whip until thickened.


Cut open biscuit and place on a plate or in a bowl. Ladle strawberries and some of the Rosy Ass Rhubarb wine over the bottom biscuit.

Put a heaping spoon full of the mascarpone whip on top and then another small ladle of strawberries and wine.