1/2 cup Moscato wine or additional white grape juice
1/2 cup sour cream
6 individual round sponge cakes
Whipped cream
Directions
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, whipped cream and additional strawberries.
