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This summer classic is the perfect garden party dessert to pair with a California Sparkling Rosé! Ripe, in-season fruit blesses us with its natural sweetness and complements the wild strawberry and peach notes of our Brut Rosé. This delicious recipe from Chef and Food Stylist Ashton Keefe relies on fresh, ripe fruit and simple, high-quality ingredients. To make your life easier, purchase biscuits from your favorite bakery instead of making them from scratch.

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  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • ¼ cup sugar
  • 1 stick butter, cold and cubed
  • 1 cup buttermilk (or regular)
  • 1 cup heavy cream
  • 1 pint ripe strawberries, hulled and diced
  • 2-3 ripe peaches, pitted and sliced


Preheat oven to 425° F. Line a sheet tray with parchment paper.

In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. Using your hands, break up butter cubes until they are the size of peas and the mixture has pieces of butter integrated throughout.

Make a well in the center of the flour and add buttermilk. Using a fork, mix until just incorporated and dump onto a floured surface. Gently press the dough into a square that is roughly 1-inch high. Using a biscuit cutter, cut 6-8 biscuits, re-combining the dough as needed to cut until you reach the desired amount.

Arrange biscuits on the sheet tray and bake for 10-15 minutes until just golden brown. Remove and cool.

To make the whipped cream, whisk heavy cream in a large bowl by hand or using an electric mixer/stand mixer until soft peaks form.

To make the strawberry shortcakes, layer whipped cream in between or on top of biscuits and garnish with cut strawberries and peaches.

Serve with Domaine Carneros Brut Rosé.

*Makes 6-8 4” biscuits