Moscato and Strawberries

Strawberries aren’t supposed to be in season yet.  Even so, I found them for great prices at the supermarket.  Now what goes well with strawberries…. champagne and chocolate is the first things to come to mind.  Since I’ve had my fill in enough chocolate recipes, I decided to lean towards wine.strawberries

Browsed around for a recipe and found a perfect one from Jenna’s blog of Moscato Strawberry Shortcakes!  She uses Moscato wine instead of champagne and that works perfectly fine with me.  Moscato is a sweet sparkling wine made from muscat grapes.  It’s really more of a dessert wine in my opinion.  My favorite brands so far have been Castello del Poggio and Paolo Saracco.  Barefoot was mediocre, so I don’t mind using it for cooking or cocktails.  Also, in Jenna’s recipe, I didn’t want to use store-bought biscuits, so I also looked up a recipe for shortcakes, which I adapted from Alton Brown at Food Network.Barefoot Moscato


For shortcake:

2 cups flour

4 tsp baking powder

3/4 tsp salt

1 tbsp sugar

2 tbsp butter

2 tbsp shortening

3/4 cup half and half

melted butter to brush shortcakes

For strawberry sauce:

2 pint fresh strawberries, quartered

3 tbsp Moscato wine

2-3 tbsp powdered sugar, depending on how sweet your berries are

juice from 1/2 lemon

For whipped cream:

1 pint heavy whipping cream, very cold

2 tbsp powdered sugar

1 tbsp Moscato wine


Make the biscuits:

Heat oven to 450° degrees F.

In a large mixing bowl, combine flour, baking powder, salt and sugar. flour, baking powder, sugar But in butter and shortening. butter and shortening added Mix in half-and-half.  Split the mixture into 8 equal portions onto a baking sheet. prebaked shortcakes Brush with melted butter and sprinkle with sugar. prebaked shortcakes with butter and sugar Bake for 15 minutes or until brown.baked shortcakes

Make the strawberry sauce:

Place the quartered strawberries with the Moscato wine in a large skillet over medium heat. quartered strawberries Add the powdered sugar and lemon juice and stir well. confectioners' sugar added Bring mixture to a simmer and cook for 20 minutes. strawberry sauce reducing The strawberry sauce should be nice and thick with most of the strawberries broken down. strawberry sauce reduction Remove from heat.  It will continue to thicken as it cools slightly.

Make the whipped cream:

Whip the cream with the powdered sugar and wine until soft peaks appear.

Assemble the shortcakes, split a biscuit open.  Spoon strawberry sauce on top of one half with a big dollop of whipped cream.  Top with other biscuit half and more whipped cream.

Serve immediately.Moscato strawberry shortcake 2

Print Recipe Here!Moscato strawberry shortcake 1

It’s a mountain high dessert but surprisingly light because of the fresh fruit and whipped cream.  And the shortcake is essentially a biscuit.  It would be perfect for breakfast with just a dab of butter, as my friend suggested.

She came over to visit after a late dinner at Pizza Schmeatza with me.  They serve gourmet pizza toppings.  My favorite is the Sch’meat’za, which has crumbled Italian sausage, german sausage, canadian-style bacon, genoa salami and pepperoni.  Who doesn’t love a slice of all meat pizza. (Sorry to the vegetarians out there…)Schmeatza

Anyway, since I had this opened bottle of Moscato, I just had to make cocktails and have some with a friend.😉

Found this cocktail recipe developed by Kim Haasarud called Moscato Minuet.  A white sangria with orange and sweet citrus flavors.sliced oranges


1 oz Grand Marnier or mandarin or orange vodka

2 strawberries, sliced

1 orange wheel and orange slices

4 mint leaves

1 oz orange juice

4 oz Moscato

Lemon squeeze


Combine all the ingredients in a cocktail shaker.  ingredients in shakerTop with ice and shake vigorously.  Pour contents into a wine goblet and serve.Moscato minuetMoscato minuet closeup

Print Recipe Here!

We definitely had a good time last night.  Thanks, P, for a short but great night!😉

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