Recipe: Strawberry Shortcake with White Zinfandel Whip
Strawberry Shortcake offers a classic finish to any summertime meal. Best paired with Sutter Home White Zinfandel, a dash of the #OriginalWhiteZin is incorporated into the whipped cream for additional delight.
Strawberry Shortcake with White Zinfandel Whip
1 10-inch angel food cake
2 lbs. organic strawberries hulled, stemmed, and quartered (reserve ½ pound to cut into thin slices for garnish)
5 tbsp. powdered sugar
1 ½ cups heavy cream, chilled
3 tbsp. powdered sugar
1 ½ tsp. vanilla extract
Dash of Sutter Home White Zinfandel
Mix the quartered strawberries with sugar and refrigerate while juices develop for 1 hour.
To make the whipped cream, Start whipping just the cream until soft peaks form. Add the powdered sugar, vanilla and wine. Whip the cream until firm peaks form.
Cut angel food cake into 8 slices and individually plate. Top the shortcake with a dollop of whipped cream and spoon strawberries over the top. Garnish each plate with sliced strawberries fanned around the edge. Serve with Sutter Home White Zinfandel.