Ingredients
2 cups fresh or frozen strawberries, hulled1-1/2 cups unsweetened pineapple juice1/2 cup white grape juice1/3 cup confectioners’ sugar1/2 cup moscato wine or additional white grape juice1/2 cup sour cream6 individual round sponge cakesWhipped cream and additional strawberries
Preparation
Place strawberries in a blender; cover and process until pureed. Add juices and confectioners’ sugar; cover and process until smooth. Transfer to a bowl; whisk in wine and sour cream. Refrigerate, covered, until chilled, 1-2 hours. Stir.
Serve with sponge cakes topped with whipped cream and sliced strawberries.
