Strawberries and fresh whipped cream are always a summer hit. Chef Christina Machamer suggests taking the classic strawberry shortcake to the next level by macerating the strawberries in a delectable secret ingredient, Frank Family’s Late Harvest Chardonnay. A dash of aged balsamic vinegar and a hint of black pepper will elevate and intensify the flavors of this dessert even further. Finish on a cinnamon coffee cake muffin or miniature ice cream cone with freshly whipped cream for the ultimate summertime sweet treat.
|1/2 Cup||Heavy whipping cream|
|1 Tablespoon||Confectioner’s sugar|
|1 Pint||Strawberries, cut into bit-sized pieces|
|2 Tablespoons||Frank Family Late Harvest Chardonnay|
|3 each||Strips of Lemon Zest|
|To taste||Cinnamon coffee cake muffins, dessert cones, or other Shortcake|
|To taste||Fresh ground black pepper|
|To taste||Aged balsamic|
- Chill bowl of a stand mixer in the freezer for 20 minutes as it will make the cream whip faster. In the chilled bowl, combine cream, confectioners’ sugar, vanilla extract, and a pinch of salt. Whip until stiff peaks form. If you want, you can add balsamic towards the end of the whipping process or drizzle on top of the shortcake.
- Mix Strawberries with wine, sugar, and lemon. Allow to macerate for at least 2 hours to infuse flavors.
- Assemble shortcakes with Cinnamon muffin, whipped cream, strawberries, a drizzle of balsamic, and dust with black pepper.