Frank Family’s Take on Strawberry Shortcake

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 CupHeavy whipping cream
1 TablespoonConfectioner’s sugar
SplashVanilla extract
1 PintStrawberries, cut into bit-sized pieces
1 TablespoonSugar
2 TablespoonsFrank Family Late Harvest Chardonnay
3 eachStrips of Lemon Zest
To tasteCinnamon coffee cake muffins, dessert cones, or other Shortcake
To tasteFresh ground black pepper 
To tasteAged balsamic


  1. 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.
  2. Mix Strawberries with wine, sugar, and lemon. Allow to macerate for at least 2 hours to infuse flavors.
  3. Assemble shortcakes with Cinnamon muffin, whipped cream, strawberries, a drizzle of balsamic, and dust with black pepper.