Last time we talked I lied to you and made you a promise I didn’t keep.
I said I was going to post about these amazing strawberry shortcake biscuits, but then life happened, there was this whole moving thing, work got crazy, friends beckoned me to hang out, and I sorta-completely-totally-just-maybe forgot to follow up with this recipe after I shared the biscuit recipe here.
I promise to make it worth your while if you’ll forgive me. Please?
My mother always said – post me getting in trouble during my rebellious days in high school of course- “beg for forgiveness, ask for permission.” So now that you’ve forgiven me we can get onto the important thing: strawberry season.
Is there anything more wonderful than a fresh basket of hand-picked strawberries? I cannot think of a fruit that is more true to Spring and changing seasons than the strawberry. With their bright colors, white flowers, and sweet but tart taste, they make the perfect introduction to growing season and make one helluva accoutrement for desserts. Seriously, can you think of anything better than strawberry ice cream, cake, pies, galettes, or fresh preserves to put on biscuits? No. Because nothing is better than strawberry in spring.
Now that you have the best-ever-biscuit recipe, you need to take the next steps to make it even better. How does the best get better? With this easy one pot strawberry preserve.
Strawberry ShortCake Biscuits
For the Filling you will need:
1 cup of rosé wine
1 container strawberries, halved and hulled
½ of a lemon juice
½ of a lemon’s zest
½ teaspoon vanilla bean paste
½ cup of sugar
For the biscuits, follow this recipe here.
– Preheat oven to 450 degrees F.
– In a cast iron skillet on medium heat, combine all ingredients and give a stir with a wooden spoon to combine.
– Bring mixture to a simmer and continue stirring so the sauce doesn’t burn on the bottom.
– When the mixture has reduced to a syrup, remove from heat and cover with your biscuit dough following steps 8-11 here.
– Bake for 15 minutes or until the tops of the biscuits are golden brown. Serve warm and with a generous helping of Vanilla Bean Whipped Cream.
There are no words to describe just how incredible this combination is. The salty, flaky biscuits baked right on top of the warm rosé strawberry preserve is so sinfully good it could make a preacher cuss. I unashamedly will admit since no friends were nearby to help me eat this concoction, I devoured half of the pan myself in one day. The rest was nibbled at continuously over the next week. And although my jeans grew tighter after this dish, I don’t regret one bite.