Strawberry Shortcake and Bisol (food and wine matching competition)

Posted by winesleuth in Italy, Sparkling Wine | 2 comments

Way back in March or was it April, I went to the La Dolce Vita show which was a showcase for everything, (what else?)Italian and was introduced to the lovely folks from Bisol prosecco. I fell in love with their prosecco, light and lively, lovely little bubbles- the perfect aperitif.

Niamh of eatlikeagirl blogging fame has joined forces with Bisol to present the Jeio prosecco in a food and wine matching competition. The idea is to tell them what you’re perfect match would be with their Jeio prosecco. 5 finalists will be chosen and invited down for a cook -off at  Bibendum’s Wine office HQ. The winner of the competition will be invited down to dine at the Chef’s Table at the foodies favourite haunt,  The Trinity Restaurant in Clapham Common South. I’ve eaten at Trinity and it is delicious. So much so that I’ve decided to enter the competition with my Bisquick Strawberry Shortcake recipe. Roberto of Bisol recommended fresh strawberries to me when I was at the Dolce Vita show. I went home and dipped the strawberries in prosecco –  bliss! So I went one step further and made this childhood favourite, made with my favourite, Bisquick!

Here’s my entry:

Ingredients: 4 cups sliced, ripe strawberries

                           1/2 cup sugar

                           2 1/2 cups Bisquick mix (available from Waitrose)

                            1/2 cup milk

                            3 tablespoons sugar

                            3 tablespoons butter, melted

                            1 quart of whipping cream

                                                                                  2 vanilla pods

                                                                                 2 tablespoons powdered sugar

For the shortcake:

Heat oven to 425 degrees F, in a medium bowl, stir together strawberries and 1/2 cup of sugar, set aside

In another  medium bowl, stir Bisquick mix, milk, 3 tablespoons of sugar and melted butter until soft dough forms. Drop onto ungreased cookie sheet, drop by 6 spoonfuls

Meanwhile, take whipping cream, scrape vanilla pods and add to whipping cream, add 2 tablespoons of powdered sugar (or to taste) and whip until stiff.

Bake 10 to 12 minutes or until golden brown. Split warm shortcakes, layer bottom with strawberries and whipped cream, add top of shortcake and top off with more strawberries and whipped cream.

Enjoy with a long, tall glass of Bisol Jeio Prosecco….