Strawberry Shortcake with Moscato Whipped Cream


2 lb. fresh strawberries
3 Tbsp. confectioners' sugar
¼ c. Moscato d'Asti
Angel food cake

Moscato Whipped Cream:
2 c. heavy whipping cream
4 Tbsp. confectioners' sugar
½ c. Moscato d'Asti

For the strawberry sauce: Wash the strawberries and drain them on paper towels; cut off the stem end. Slice half of the strawberries and dice the other half, place them in a medium-sized bowl, sprinkle with the confectioners' sugar, and stir to combine. Cover the bowl and set it in the refrigerator, letting the sugar macerate the strawberries. After a couple of hours, remove the strawberries from the refrigerator and stir them lightly; add in the Moscato d'Asti, cover the bowl again, and place back in the refrigerator for a couple of hours again, allowing the wine and strawberry flavors to marry.
For the Moscato Whipped Cream: Place a metal mixing bowl and metal whisk into the freezer for at least 10 to 15 minutes. Place the sugar into the mixing bowl and add the whipping cream. Whisk just until the cream reaches stiff peaks and then stir in the wine. Store any unused portion in an airtight container for up to 10 hours. When ready to use, rewhisk for 10 to 15 seconds.
Slice the angel food cake, spoon the strawberry mixture over the top, and then serve with a dollop of the whipped cream. Enjoy!!  :-)