Nova Scotia Strawberry Shortcake Paired with Mercator Compass Rosé
Ingredients
Biscuits
| 2 cups | All-purpose flour |
| 5 tbsp | Sugar |
| 1 tbsp | Baking powder |
| 1/2 tsp | Salt |
| 1/2 cup | Cold butter, cubed |
| 1 | Large egg, lightly beaten |
| 1/2 cup | Milk |
| 1/2 tsp | Vanilla extract |
Strawberries
| 6 – 7 cups | Nova Scotia strawberries, quartered |
| 1/4 cup + 2 tbsp | Sugar, kept separate |
Whipped cream
| 1 tsp | Vanilla extract |
| 1 cup | Heavy cream |
Instructions
1. Preheat oven to 425F and line a baking sheet with parchment paper.
2. Mix dry biscuit ingredients together then cut in butter until mixture is a rough crumble.
3. Add egg, milk, and vanilla to the mixture and stir in. Do not overwork.
4. Drop scoops of dough (roughly 1/2 cup in size) onto the baking sheet. Bake until golden, around 12 – 14 minutes. Once done, remove from oven and let cool for 10 minutes.
5. While biscuits are baking, stir quartered strawberries and 1/4 cup sugar in a large bowl. Cover and set in the refrigerator until ready to use.
6. To make the whipped cream, use a mixer to beat heavy cream and vanilla together until soft peaks form.
7. To serve, cut biscuits in half. Dollop strawberries and whipped cream onto bottom half and top with the other half. Sprinkle with reserved sugar.
Wine pairing
Serve with the classic Provence-style Mercator Compass Rosé.
Recipe by: Mercator Vineyards
Photography by: Michelle Doucette