a passion to cook

with strawberry sangiovese c omp ôt e, basil ice cream & balsamic honey reduction For the Shortcake: 2/3 c. granulated sugar 1/4 c. shortening 1 large egg 1 tsp. vanilla extract 1/4 tsp. salt 1 1/2 c. all-purpose flour 2 tsp. baking powder 1/2 c. whole milk (I used plant based oat milk and it worked just fine) other: 1/2 c. fresh strawberries, sliced. Preheat oven to 350 degrees F. In a bowl, cream together sugar and shortening. Add eggs and vanilla and beat well. Combine the dry ingredients in a second bowl and add alternatively with the milk to the sugar mixture. Spread in a greased 9" square baking pan. Bake for 20-25 minutes. Allow to cool before slicing and serving. For the Strawberry Sangiovese Compote: 1/2 c. strawberries, chopped 1/3 c. sangiovese wine 1/4 c. granulated sugar Bring all ingredients to a boil in a large sauce pan. Reduce to simmer. Allow to simmer for 15 minutes. Remove from heat and let cool before serving with shortcake. Top with