Skip the store-bought and make strawberry shortcake from scratch! This mouthwatering Strawberry Shortcake is such a fun, easy dessert and so delicious. Layer your biscuits with juicy strawberries and fresh whipped cream for a new spring favorite dessert!
Pairs well with our 2019 Spring White
- 6–7 cups quartered strawberries
- 1/4 cup & 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 1 cup heavy cream
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 3/4 cup unsalted butter, cold and cubed
- 1 cup cold buttermilk
- 2 tablespoons heavy cream or buttermilk
- Coarse sugar, for sprinkling
Place the strawberries and the sugar in a large bowl and stir to combine.
Make the biscuits: Preheat oven to 425°F. Mix the flour, granulated sugar, baking powder, and salt together in a large bowl. Whisk to combine. Add the cubed butter and cut into the dry ingredients with a pastry cutter. Pour buttermilk on top. Fold everything together with a rubber spatula. Pour the dough onto a floured surface and bring together with floured hands. Flatten into a thick rectangle with floured hands or rolling pin. Cut into 3-inch circles with a biscuit cutter.
Arrange on a baking sheet with parchment paper or a silicone baking mat. Brush the tops with 2 tablespoons heavy cream or buttermilk and sprinkle with sugar. Bake for 15-18 minutes or until biscuits are golden brown on top. Remove from the oven and allow to cool for 10 minutes before assembling.
Make the whipped cream: Beat the heavy cream, 2 tablespoons granulated sugar, and vanilla on medium-high speed until peaks form, about 3 minutes. Slice the biscuits in half and layer with strawberries and whipped cream. Serve immediately.
Gather your ingredients and learn how to prepare Kurobuta Pork Shank Colcannon with Chef Steve. Ryan McCormick pairs this delicious recipe with our Bourbon Barrel Zinfandel and Bill Wilson joins the cooking fun as the official taste tester!
You can view Chef Steve’s Cooking Demo on YouTube here:
KUROBUTA PORK SHANK COLCANNON (3-4 servings)
Pair with Bourbon Barrel Zinfandel
2 Kurobuta pork shank
Kosher salt & white pepper, or your favorite bbq rub
1 Tablespoon canola oil
½ cup Sliced leeks
1 cup green cabbage, cooked al dente and cut into 1” pieces(can be done 1 day ahead)
3 cups of mashed potato
2 Tablespoons whole grain mustard
For the pork, season liberally with salt & pepper or bbq rub. Smoke in a smoker or roast in an oven slow and low until the meat can be shred. Shred the meat from the bone. This can be done 1-2 days ahead. If pork shanks are not available, you can substitute por shoulder.
For the Colcannon, heat the oil in a pan. Add leeks and cook until tender. Add cabbage and pork and cook until both are heated through. Add whole grain mustard and mashed potato. Mix to evenly combine. Check seasoning.
If you are a frequent guest to Wilson Creek Winery, you have probably had an entertaining wine tasting with servers Massie or Chris! Their energetic personalities and knowledge of wine guarantee any returning or new guest an educational, but fun wine tasting. They know know how to read a guests’ palate and will recommend a perfect wine whether you prefer sweet, dry or bold. Along with sampling the excellent selection of Wilson Creek Wines, they have probably thrown a few wine mixes in there! Wilson Creek is well known for our selection of Sparkling Wines, our most popular being our Almond Champagne! Our Sparkling Wines now consist of Watermelon, Yuzu Lemon, Peach Bellini, Coconut, Sangria, Rosé, and even an Orange Mimosa! All these flavors gave our Tasting Room Servers the idea to create some fun wine mixes. They have become very popular over the years with more and more guests coming to the winery and requesting their favorite mix or even making them at home!
We thought it would fun to get our two master wine mixers together, Massie and Chris, to go LIVE for a Virtual Mixology Session and show you how they create some of their favorite wine mixes! After you watched the session on Tuesday, 9/22 at 5:30pm on Facebook and Instagram LIVE, below are the wine recipes used in the live and also a link to view even more wine mixes created here at Wilson Creek.
SPARKLING WINE RECIPES BELOW:
PEACH + SANGRIA
COCONUT + MOSCATO
PEACH + ORANGE + CAB/ZIN
THE UNICORN: PEACH + ALMOND + WHITE CAB
SANGRIA + DECADENCIA
Are you ready to make these wine mixes at home for your friends and family?!
Take advantage of our Mixology Online Sale
Purchase 12 or more bottles of any Sparkling Wine and receive FREE SHIPPING through Friday, September 25th!
USE PROMO CODE: MIXOLOGY
Excludes celebration and giving back labeled wines. Not available to ship to LA, AK and HI.
We love a good summer dessert, especially in the Temecula heat! This mouthwatering Peach Cobbler is such a fun, easy dessert and so delicious. Top with our whiskey whipped cream and this will be your go-to summer dessert from now on!
Pairs well with our 2019 Wilson Creek Riesling
- 4 cups peeled sliced peaches
- 2 cups sugar, divided
- ½ cup water
- 8 tablespoons butter
- 1 ½ cups self-rising flour
- 1 ½ cups milk
for the whipped cream
- 1 cup heavy whipping cream
- 4 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 tablespoon Whiskey
- Preheat oven to 350 degrees
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well
- Bring to a boil and simmer for 10 minutes
- Remove from the heat
- Put the butter in a 3 quart baking dish and place in oven to melt
- Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping
- Pour mixture over melted butter
- Do not stir
- Spoon fruit on top, gently pouring in syrup
- Batter will rise to top during baking
- Bake for 30-45 minutes
for the whipped cream
- Using a stand or hand mixer whip cream and sugar together until soft peaks form.
- Add whiskey and vanilla mix until combined.
Celebrate St. Patrick’s Day with our Wilson Creek Irish Moscow Mule cocktail! It’s a fun twist on an old favorite, easy to make and fun to drink!
The fun twist here from the classic Moscow Mule is the substitution of Jameson Whiskey instead of Tito’s Vodka and of course our beloved Brut Sparkling, which you are sure to enjoy this St. Paddy’s Day!
- 2 oz Jameson Whiskey
- 3 oz Ginger Beer
- 3 oz Brut Sparkling
- 1 Lime (cut in half)
- Fresh Mint Sprigs
- Fill a glass or copper mug (if you have them these work best) almost full with ice.
- Pour in your Jameson, Brut, and Ginger Beer
- Squeeze 1/2 your fresh Lime Juice
- Add your Mint Springs
- Use the other half of the Lime to Garnish