1 package refrigerated buttermilk biscuits (package of 6 or 8)
2 pint fresh strawberries, quartered
3 tbsp Barefoot Moscato wine
2-3 tbsp powdered sugar, depending on how sweet your berries are
juice of ½ lemon
for whipped cream---
1 pint heavy whipping cream, very cold
2 tbsp powdered sugar
1 tbsp Barefoot Moscato wine
Place the quartered strawberries with the Moscato wine in a large skillet over medium heat. Add the powdered sugar and lemon juice and stir well. Bring mixture to a simmer and cook for the next 20 minutes.
Meanwhile, bake the biscuits according to the package directions. You’ll need six of them. I like to use the large buttermilk biscuits for this.
When the biscuits are golden brown, remove from oven. Strawberry sauce should be nice and thick now --- most of the strawberries should have broken down. Remove from heat. It will continue to thicken as it cools slightly.
Whip the cream with the powdered sugar and wine until soft peaks appear. To assemble the shortcakes, split a biscuit open. Spoon strawberry sauce on top of one half along with a big dollop of whipped cream. Top with other biscuit half and more whipped cream.