Strawberry Shortcake

with strawberry sangiovese compôte, 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 fresh sliced strawberries.

For the Honey Balsamic Reduction:
1/2 c. balsamic vinegar
1 tbsp. honey

In a small pot, bring ingredients to a boil. Let reduce until syrup consistency, about 15 minutes. Remove from heat and let cool before serving.