Strawberry Wine Shortcake with Cream Biscuits
 
Makes 10 Servings During strawberry season in Louisiana, trucks selling these sweet berries line the roads. Here, the fresh produce is combined with cream biscuits to create the most famous and most loved strawberry dish.
Ingredients
Macerated Strawberries:
  • 1 quart fresh strawberries, stems removed, sliced lengthwise
  • ½ cup sugar or to taste
  • 1 cup strawberry wine, optional
Cream Biscuits:
  • 2 cups all-purpose flour
  • 1 tablespoon double-acting baking powder
  • 3 tablespoons sugar or to taste
  • ½ teaspoon salt
  • 1½ cups heavy whipping cream
  • ¼ cup whole milk (for brushing tops of biscuits)
Whipped Cream:
  • 1½ cups Creole cream cheese or sour cream
  • 2 cups heavy whipping cream
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • ¾ cup powdered sugar
Instructions
  1. For strawberries: In a medium mixing bowl, combine the strawberries, sugar, and wine. Mash with a potato masher or a fork just until the strawberries release their juices, being careful not to mash them into a pulp. Set aside.
  2. For biscuits: Preheat oven to 425°.
  3. In a large mixing bowl, sift together flour, baking powder, sugar, and salt. Slowly add cream and stir mixture until it just forms into a dough. Gather dough into a ball and turn onto a lightly floured surface. Roll or pat dough into a ½-inch-thick sheet. Using a 2½-inch pastry cutter (see note), cut out as many rounds as possible and transfer to an ungreased baking sheet. Gather scraps, roll remaining dough into a ½-inch-thick sheet, and continue cutting out more rounds until all dough has been used. Brush tops of biscuits lightly with milk.
  4. Bake until golden brown, about 15 minutes. Transfer biscuits to a rack and let cool for 5 minutes.
  5. For whipped cream: In an electric mixer, combine Creole cream cheese, heavy whipping cream, nutmeg, and cinnamon. Whisk on medium-high speed until mixture starts to slightly thicken. Slowly add sugar and beat until very soft peaks form. Take care not to create a stiff whipped cream.
  6. Split biscuits horizontally with a fork, arrange bottom halves on serving plates, and spoon macerated strawberries evenly over each biscuit. Top strawberry mixture with whipped cream and cover with biscuit tops. Serve remaining cream separately.
Notes
A 4-inch or 1-inch cutter may be substituted.
Recipe by Louisiana Cookin' at https://louisianacookin.com/strawberry-wine-shortcake-with-cream-biscuits/