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).