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Community Corner

Tipsy Strawberry Shortcake

Fresh strawberries & spring wine to celebrate Maryland Wine Week.

June 3-12 is Maryland Wine Week, a celebration of the state’s growing wine community. Wine tastings, dinners, discounted prices and other activities will be taking place at vineyards, restaurants and wine stores across the state.

At Linganore Winecellars in Mt. Airy, MD, visitors will get 20% off their Chardonnay and Traminette wines when purchased at the vineyard. Linganore is one of Maryland’s most popular vineyards. Established in 1971, they produce grape, fruit and specialty wines on 230-acres of spectacular countryside. The environmentally sound vineyard operates on 100 percent wind power. They’re open to the public for tastings 361 days a year.

Linganore’s May wine has become a Maryland wine tradition. Released each spring, it’s a light, white wine with just a hint of cinnamon. It’s best paired with fresh fruit and desserts, making it the perfect addition to my strawberry shortcake.

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With a bottle of May wine and a sale on fresh strawberries at , Tipsy Strawberry Shortcake was born. Though it’s often prepared with sponge or angel food cake, strawberry shortcakes are traditionally made with sweet, biscuit-like rounds.

The wine is not an overwhelming presence in the berries. It simply enhances the flavor of the fresh strawberries, offering a crisp undertone to the sweet berries. Substitute a sweet white wine like Riesling if you’re not lucky enough to find a bottle of Linganore’s May Wine.

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Tipsy Strawberry Shortcake

Makes 10 shortcakes.


For Strawberries:

3 cups sliced strawberries, stems removed

2 tablespoons sugar

¼ cup Linganore Winecellars May Wine

For Shortcakes:

1¼ cups all-purpose flour

¼ cup powdered sugar

2 teaspoons baking powder

½ teaspoons salt

¼ cup unsalted butter, cold, cut into small pieces

½ cup milk

For Whipped Cream:

1 cup heavy whipping cream

1 tablespoon powdered sugar

2 tablespoons Linganore Winecellars May Wine

For Strawberries:

Place strawberries in a bowl and sprinkle with the sugar and the wine. Let sit for 30 minutes to 1 hour.

For Shortcakes:

Preheat oven to 425 degrees Fahrenheit.

Combine the flour, sugar, baking powder and salt in the bowl of a mixer. Gradually add the butter while the mixer runs and mix until the mixture looks like large crumbs and no large pieces of butter remain. Gradually add the milk and mix just until a soft dough forms. Turn the dough onto a lightly-floured surface and knead until smooth.

Roll the dough out until it’s about ¾-inch thick. Use a 3-inch biscuit or cookie cutter to cut out shortcakes. Place shortcakes on a sheet tray lined with parchment paper. Bake until light brown, about 15 minutes.

For Whipped Cream:

Combine whipping cream and sugar in a medium bowl. Whisk vigorously until soft peaks form.

To Serve:

Slice shortcakes in half horizontally. Place bottom half on plate. Top with a spoonful of strawberries, the top half of the shortcake and a dollop of whipped cream.

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