Peach Lambic and Strawberry Wheat Shortcake
A perfect dessert for Spring.
Strawberry Wheat Shortcake
2 ¼ cups flour
4 teaspoons baking powder
3/4 teaspoon salt
2 tablespoon sugar
4 tablespoons butter
1 cup Wheat Beer (Leinenkugel’s Summer Wheat recommended)
1 Pint of Frozen Pints Peach Lambic Ice Cream
2 cups strawberries
½ cup sugar
½ cup wheat beer
1 pint Peach Lambic
Cut the strawberries into bite sized pieces and put into a bowl with sugar and beer. Allow to marinate for at least 30 minutes.
Heat oven 450 degrees.
Mix flour, baking powder, salt and sugar together . Cut in cold butter (this can also be done in a food processor). Add the beer.
Roll out to about ½ inch thickness and cut with biscuit or cookie cutter (shape of your choice but no bigger than 3 inches) Place the cut dough on a cookie sheet and brush with a mixture of melted butter and beer. Sprinkle with a little bit of sugar and bake for 15 minutes or until golden brown.
Once cooled, cut the shortcakes in half and spoon over strawberries. Top with Frozen Pints Peach Lambic Ice Cream and a bit of the remaining juice from the strawberries.