Barefoot Moscato Strawberry Shortcakes

The taste of Barefoot’s semi-sweet Moscato pairs perfectly with juicy strawberries and flaky buttermilk biscuits in this quick and easy shortcake recipe.

Serves: 6Prep: 10 minutesCook: 20 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 4 tablespoons Barefoot Moscato Wine, divided
  • 1 package refrigerated large buttermilk biscuits
  • 2 pints fresh strawberries, quartered
  • 2 tablespoons powdered sugar
  • 1⁄2 lemon, juiced
  • 1 pint heavy whipping cream, very cold
  • 2 tablespoons powdered sugar


  • In large skillet over medium heat, combine strawberries and 3 tablespoons wine. Stir in 1. powdered sugar and lemon juice. Let simmer 20 minutes, till sauce is thick and strawberries have broken down. Remove from heat, sauce will continue to thicken as it cools.
  • Meanwhile, bake biscuits according to package directions.
  • Whip together whipping cream, powdered sugar and 1 tablespoon wine until soft peaks appear.
  • To assemble shortcakes, split biscuits open; over bottom biscuits, layer spoonful strawberry sauce and dollop of whipped cream. Top with other biscuit halves and more whipped cream.