Prep time  15 minutes 
 Makes   24 Skewers 


6 shortcake shells (1 6.5 oz package)
24 strawberries, rinsed, with tops removed
24 bamboo skewers
16 oz. vanilla or cream cheese cake frosting
3 Tbs. Main & Vine White Zinfandel, plus extra as needed


  1. Cut shortcake shells into quarters, for a total of 24 pieces.
  2. Thread 1 shortcake quarter onto a skewer, followed by 1 strawberry, and place on a foil-lined sheet or cooling rack. Repeat for remaining 23 skewers.
  3. Spoon frosting into a medium microwave-safe bowl, and microwave on high for 15 seconds. Whisk in White Zinfandel 1 Tbs at a time until a smooth consistency is reached. Add more if thinner consistency is desired.
  4. Drizzle the skewers with the frosting – drizzle icing off the tip of a spoon or tines of a fork. For more control, spoon frosting into a resealable plastic bag. Snip off a small portion from one of the lower corners and drizzle icing through the opening in the bag.