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Happy Tuesday, friends! I’m very excited to share these Strawberry Rosé Shortcakes with you today! I’ve had this idea in my head and on my endless “to-bake” list in the Notes app on my phone for seriously forever. I love how they turned out and they were so fun to make!

I feel like I have a lot of strawberry and berry-heavy posts on the schedule for the coming weeks, but I just can’t help it. I absolutely love this time of the year. Fresh berries and summer produce! It’s the best. Not as wonderful as my all time favorite baking season (autumn), but still full of all kinds of happy baking vibes. I’m hoping to go strawberry picking this weekend, so prepare yourselves!

THE SHORTCAKES:

Let me just tell you about these shortcakes. I adapted them from my new favorite biscuit recipe (which is essentially just double of this recipe plus a little bit of sugar), BUT I forgot to buy buttermilk because I always leave at least one thing off my grocery list. It’s who I am as a person and I’ve accepted it. I did have Greek yogurt in the fridge though, so I thought, ok let’s see how this goes.

They turned out GREAT. Like way way better than I was expecting. They’re big and soft and fluffy. With a little cream brushed over the tops and a sprinkling of raw sugar before they go in the oven, they’re perfectly golden and have a little hint of sweet crunch. There is some sugar in the biscuit dough since I made these for dessert purposes. I would leave it out for regular breakfast and brunch situations.

TLDR: SO GOOD.

THE STRAWBERRY TOPPING:

I am NOT a wine connoisseur by any means. My current wine of choice is whatever is cheapest. 🤷‍♀️ But I was at Trader Joe’s the other day browsing their rosés and I went with one that sounded very fruity. If you have a favorite rosé, you can totally use it! But the fruity one worked amazingly well here.

I spread my sliced strawberries in an 8×8-inch baking dish, sprinkled them evenly with sugar, and then drizzled them with wine. Then they sit for 30 to 45 minutes, so make sure to work that resting time into your baking schedule! After giving them a good stir every now and then, the strawberries were perfectly juicy and the rosé mixture was so flavorful and smelled incredible!

Then you’re ready for whipping the cream and assembling the shortcakes!

The only drawback to these shortcakes is that they don’t hold up very well after you’ve assembled them, which is to be expected here, but I suggest you do the strawberries and assemble them the day you’re planning to serve them. The whipped cream is best when use immediately, but you can keep it covered in the refrigerator and give it a really good stir with a whisk or mixer before using so it will fluff back up a bit.

I really hope you give these Strawberry Rosé Shortcakes a try! You will absolutely not regret it. They’re my new favorite thing! Fruity and light and delicious.

Happy baking!

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Strawberry Rosé Shortcakes

Prep Time: 35

Cook Time: 25

Resting time: 45

Total Time: 1 45

Servings: 9 shortcakes

Ingredients

Greek Yogurt Shortcakes:

2 cups all-purpose flour
¼ cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
½ tsp salt
Pinch of ground cinnamon or cardamom
½ cup butter very cold
1 cup plain Greek yogurt
2 tbsp heavy cream for tops
2 tbsp raw sugar for tops

Strawberry Topping:

1 lb strawberries cored and sliced
¼ cup rosé use your favorite!
2 tbsp granulated sugar

Whipped Cream:

1 ½ cups heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract

Instructions

To make the shortcakes:

In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt. Grate butter and add to flour mixture. Using your (clean) hands (or a pastry blender), mix the butter into the flour mixture until butter resembles small peas. Mix in the buttermilk until a shaggy dough just comes together.
Preheat oven to 425°F and line a sheet pan with parchment.
Turn mixture out onto a lightly floured surface and pat into a 1-inch thick square. Cut dough into four pieces, stack them on top of each other, and pat back down into about an inch-thick square or rectangle. Cut out biscuits with a floured biscuit cutter. Transfer to the prepared baking sheet. Arrange biscuits into three rows of three. (Biscuits will expand and spread a lot while baking so make sure to leave a couple of inches between them.)
Brush the top of each biscuit with cream and sprinkle with raw sugar.
Bake biscuits for 15 minutes, or until tops are lightly golden brown. Let biscuits cool before assembling shortcakes.

To make the strawberry topping:

Arrange strawberries in a shallow dish or baking pan. (I use an 8x8-inch square baking pan.) Drizzle the rosé over the berries, and then sprinkle evenly with sugar. Let the mixture sit for 30 to 45 minutes, stirring occasionally, until juicy and sugar has dissolved.

To make the whipped cream:

While the berries are soaking, make the whipped cream. Add heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Add powdered sugar and vanilla. Mix on high speed until stiff peaks just form. Stop and scrape powdered sugar from the sides of the bowl if you need to. (I tend to overmix whipped cream, so I stop a bunch to check the texture until it’s just right.)
Whipped cream is best if used immediately. You can store it covered in the refrigerator for a little while if you need to, just make sure to give it a good stir with a whisk before using.

Assembly:

To assemble the shortcakes, start by cutting each in half like a biscuit. Spoon strawberries over the bottom halves, letting the juice soak into the shortcakes. Top with some whipped cream and spread out with a spoon. Place the top half of the shortcake on top. Add more whipped cream and more strawberries. If there is remaining juice in the bowl, drizzle more over the top of each shortcake.
Serve immediately and enjoy!