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

1. In a saucepan, combine the Chianti and the sugar.
2. Bring to a boil.
3. Reduce heat to a simmer and reduce by 2/3.
4. Remove from the heat and cool completely.
5. In a large bowl, combine the berries, the lemon juice and the cooled wine syrup.
6. Refrigerate for 2 hours, up to 24 hours.
7. Whip the cream to soft peaks.
8. Add the confectioner's sugar and vanilla and whip to medium stiff peaks.
9. Place one slice of pound cake on 4 plates.
10. Top each slice with 1/2 cup of the red wine macerated berries.
11. Place another slice of pound cake on top of the berries.
12. Top with another 1/2 cup of berries.
13. Top each with a dollop of whipped cream.
14. Garnish with 1 whole strawberry.

chianti, sugar, blueberries, strawberries, raspberries, fresh squeezed lemon juice, cake, heavy cream, confectioners sugar, vanilla, strawberries

Taken from www.foodnetwork.com/recipes/red-wine-macerated-berry-shortcakes-recipe.html (may not work)