Strawberry Wine Strawberry Shortcake


6 pound cakes (I just use the store bought kind)
2 C. Strawberries, Sliced
2 Tbsp. Sugar
4 Tbsp. Mount Bethel Strawberry Wine
Whipped Topping

Combine sliced strawberries and sugar in a bowl (I like to hold back some of the sliced Strawberries for topping). Slightly mash strawberries to make juice. Then add the Mount Bethel Strawberry Wine.  Refrigerate for one hour.

Top each pound cake with Strawberry mixture. Top with whipped cream and then put the remaining sliced strawberries on the top. Refrigerate until ready to serve.

I also like to serve a glass of Mount Bethel Strawberry Wine with this delicious desert.

**Since you do not cook the Strawberry mixture, the Strawberry wine will retain its alcohol content, so please do not serve this version to children.  All you have to do is substitute orange juice for the Mount Bethel Strawberry wine (or leave it out all together).