RED WINE STRAWBERRY SHORTCAKE
Fresh strawberries marinated in red wine, sugar and lemon. Spooned over toasted English muffin cubes, then topped with non-dairy whipped cream, a sprig of mint and a sprinkle of lemon zest!
Makes enough for a crowd – 7-1/2 cups strawberries
4 lbs. fresh, ripe strawberries, washed, hulled and sliced
1 c. sugar or to taste
zest and juice of 1 lemon (zest for garnish and juice for the marinade)
1/2 c. dry red wine
English muffins, lightly toasted and spread with margarine, then cut into cubes
non-dairy whipped topping (I used Rich’s brand), adding a little brown sugar and vanilla to taste while whipping
In large bowl place sliced strawberries, sugar, lemon juice, and red wine. Stir to coat, cover and refrigerate overnight to marinate.
When ready to serve: Toast the English muffins, spread with margarine, then cut into cubes.
Place the cubes in a dessert bowl. Cover liberally with strawberries and marinade juice, top with non-dairy topping, a sprig of mint and a sprinkle of lemon zest.
If serving in parfait glassware, layer bread cubes, strawberries and juice, whipped topping, then repeat once. Top with mint sprig and zest.
Notes: This is my favorite way to have strawberry shortcake to date.
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