Red Wine Macerated Berry Shortcakes
- 3 cups Gallo Chianti
- 1/2 cup sugar
- 1 1/2 cups blueberries
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups raspberries
- 1 tablespoon fresh squeezed lemon juice
- 1 pound cake, sliced into 1 inch thick slices (should have 8 slices total)
- 1 cup heavy cream
- 1/4 cup confectioners sugar
- 2 teaspoons vanilla extract
- 4 whole strawberries
In a saucepan, combine the Chianti and the sugar. Bring to a boil. Reduce heat to a simmer and reduce by 2/3. Remove from the heat and cool completely. In a large bowl, combine the berries, the lemon juice and the cooled wine syrup. Refrigerate for 2 hours, up to 24 hours. Whip the cream to soft peaks. Add the confectioner's sugar and vanilla and whip to medium stiff peaks. Place one slice of pound cake on 4 plates. Top each slice with 1/2 cup of the red wine macerated berries. Place another slice of pound cake on top of the berries. Top with another 1/2 cup of berries. Top each with a dollop of whipped cream. Garnish with 1 whole strawberry.
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