21 December 2016 Prep time 15 minutes Makes 24 Skewers Ingredients 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 Directions Cut shortcake shells into quarters, for a total of 24 pieces. 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. 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. 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.
