Gluten Free Macerated Raspberry Shortcake
1 1/2 cups good red wine
1/4 cup sugar
2 cups raspberries
1/2 or 1 cup strawberries, sliced
1 1/2 tsp. fresh squeezed lemon juice
GF “Cake” or fluffy white bread cut into circles with biscuit cutter
1/2 cup heavy cream
1/8 cup confectioners sugar
1 teaspoons vanilla extract

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.