Pink Moscato Infused Strawberry Shortcake

Preheat oven to 400ºF. Line a baking sheet with parchment paper; set aside.

In a large bowl, add flour, baking powder, salt and sugar; mix until combined. Cut in chilled butter until it forms coarse crumbs. Mix in milk until a dough forms and pulls from the side of the bowl.

Evenly drop 8 mounds of batter onto baking sheet. Place in oven and cook for 10–12 minutes, until lightly brown. Let cool on baking sheet for 2 minutes then remove to a cooling rack.

While biscuits are cooling, in a large skillet over medium low heat, add strawberries, Moscato Wine and 2 tablespoons sugar. Stir constantly until thick and bubbly; about 8–10 minutes. Let cool.

Meanwhile, make whipped cream. In a large bowl, add whipping cream, remaining 1 tablespoon Moscato Wine and 1 tablespoon sugar. Beat together until thick.

Put the shortcake together, by topping shortcake with strawberries and add a dollop of whipping cream. Another option is you can cut the shortcake in half horizontally. Add strawberries and whipped cream to half the biscuit then top with other half of biscuit on top to make a sandwich. Top with more strawberries and whipping cream if desired.