How do I make champagne-infused strawberry shortcake?

Indulge in a delectable treat with our Champagne-infused Strawberry Shortcake recipe. The perfect blend of sweet, bubbly, and flaky!

You'll need

Items needed to answer the question, How do I make Champagne-Infused Strawberry Shortcake. Items include: Strawberries Champagne All-purpose flour Sugar Baking powder Salt Butter Whipped cream

Strawberries 1 pound
Champagne 2 tablespoons for strawberries, 1/2 cup for shortcake
All-purpose flour 2 cups
Sugar 2 tablespoons
Baking powder 2 teaspoons
Salt pinch
Butter 6 tablespoons, cold and unsalted
Whipped cream as needed

Take note
Please remember to enjoy this treat responsibly and only share with those who appreciate the finer things in life.

1

Prepare the Champagne-infused Strawberries

Start by washing and slicing one pound of fresh strawberries. Place them in a bowl and drizzle two tablespoons of Champagne over the top. Gently toss the strawberries to coat them in the Champagne. Let them sit for about 15 minutes to soak up the bubbly goodness.

2

Make the Shortcake

In a large mixing bowl, combine two cups of all-purpose flour, two tablespoons of sugar, two teaspoons of baking powder, and a pinch of salt. Cut in six tablespoons of cold, unsalted butter until the mixture resembles coarse crumbs. Slowly pour in half a cup of Champagne and mix until the dough comes together. Turn the dough out onto a floured surface and knead it a few times until smooth. Roll it out to about half an inch thick.

3

Bake the Shortcake

Preheat your oven to 425°F (220°C). Using a round biscuit cutter or a drinking glass, cut out individual shortcakes from the rolled dough. Place them onto a baking sheet lined with parchment paper. Brush the tops with a little Champagne and sprinkle with sugar. Bake for about 12-15 minutes, or until golden brown.

4

Assemble the Strawberry Shortcake

Once the shortcakes have cooled slightly, gently split them in half horizontally. Spoon a generous amount of Champagne-infused strawberries onto the bottom half of each shortcake. Top with a dollop of whipped cream and place the other half of the shortcake on top. Serve immediately and enjoy!