Pink Moscato Infused Strawberry Shortcake

Strawberry shortcake dates back to the 1500s and was originally made with a biscuit-like dough. The modern version with cake and whipped cream gained popularity in the 19th century.

This is vegetarian recipe. Dish can be prepared in 110 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Pink Moscato Infused Strawberry Shortcake

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 30 min Cook Time 20 min Rest Time 60 min Total Time 1 hr 50 mins

Servings: 8 Calories: 2800

Best Season: Summer

Ingredients

Servings

• 2 cup Strawberries
• 1 cup Pink Moscato wine
• 1 cup Sugar
• 2 cup All-purpose flour
• 2 teaspoon Baking powder
• ¹⁄₂ teaspoon Salt
• ¹⁄₂ cup Unsalted butter
• ¹⁄₂ cup Milk
• 1 teaspoon Vanilla extract
• 1 cup Whipped cream
• to taste for garnish Fresh mint leaves

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, combine the strawberries, pink moscato wine, and sugar. Let it sit for 15 minutes to macerate.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the milk and vanilla extract, and mix until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. Once the cake has cooled, slice it horizontally into two layers.
10. Place the bottom layer on a serving plate and spoon half of the macerated strawberries onto it. Spread a layer of whipped cream on top.
11. Place the second layer of cake on top and repeat with the remaining strawberries and whipped cream.
12. Garnish with fresh mint leaves, if desired.
13. Let the cake rest for at least 1 hour before serving to allow the flavors to meld together.
14. Slice and serve.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 42g15%

Sugars 25g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.