Here is a pie for those of us who don’t bake; it doesn’t require any cooking expertise and tastes delicious!
| Prep Time: | 10 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 3 cups fresh strawberries, hulled and quartered lengthwise
- ¾ cup white sugar, or to taste
- 1 ½ cups white wine
Instructions
- Place strawberries into a medium bowl. Dust with sugar, then pour the wine over them. Cover and refrigerate for 2 to 3 hours.
- Let the strawberries stand at room temperature for 15 to 20 minutes before serving. Spoon berries into 6 dessert cups, and distribute the remaining wine over the berries.
Reviews
7.20.21 I had a bottle of Pinot Grigio in the fridge, so that’s what I used. I did cut back on the sugar, since my strawberries were so naturally sweet. Just be sure that your wine choice is one that you like because you definitely will taste that. Do give the berries some time in the fridge to marinate, because that wine flavor will infuse the berries. Also, good to serve in a dish that you can drink from because when the berries are gone, you’ll not want to leave any of that tasty wine in the bottom of the dish. I can certainly see serving some really nice buttery cookies like a madeleine with this, just keep it simple. Good way to style up ordinary macerated strawberries.
This “Strawberries and Wine” was delicious! Thank you Shelly for sharing your recipe.
Yum! Needed to use up some flat old prosecco and this was a perfect way! I used about half the sugar and marinated overnight. Served the berries over a wine cake with a little whipped cream- delicious! Drank the left over wine/juice! Will definitely make again.
This “Strawberries and Wine” is excellent! I can hardly wait to make this again! The next time I make it I will mix my wine and sweetener at room temperature (instead of cold wine from the fridge) so they mix together better. Thank you Shelly for sharing your recipe.
Really good! Would definitely use a sweeter wine or champagne next time (I had an open bottle of chardonnay so I used that) Serve over ice cream, angel food cake, pound cake or just eat by itself. Delicious! This recipe is easily halved or quartered for less servings.
It might be good with a different white wine, but vermouth was all I had on hand, and it added a slight bitter taste to the strawberries on top of the floral drama associated with vermouth. Had it been a fresh bottle, it might have been better. I’ll try it again, but with a freshly opened bottle of chardonnay next time.
Very yummy
This was great! I read the reviews first and used powdered sugar instead of white sugar and I marinated them in the morning and we ate them that night. I served them in wine glasses with fresh whipped cream on top, they were a hit!
I still needed a little sugar, but that could have been because of the wine I used. Very good.
I make this ALL the time! But I layer it using chocolate covered graham cracker cookies and whipped cream and put in a pretty wine glass!! YUM! and PRETTY!
I tried it with the strawberry and wondered what it would be like with fresh pineapple. We only used about half the sugar. I definitely want to try it with other fruits, too.
tried this with white zinfandel wine wasnt as sweet as i would have liked but did make the wine tasty
Wonderful! I admit that I used Splenda instead of sugar.
I used 1/3 C. confectioners’ sugar, added blueberries and raspberries, and used rose wine I had; it was a big hit!
I’ve made this with both white and red wine and they are both equally good. A sweeter wine is better in my opinion.
This is a good low cal recipe for those days you are craving sugar. I made with Chardonnay and let sit overnight. I would love to try this with a good champagne.
So simple and wonderful! I eye-balled the ingredients and served it for dinner on Valentine’s Day poured over top of a homemade Powdered Sugar Pound Cake – my husband (who isn’t a big cake fan) couldn’t get enough.
I used a Riesling and served the stawberrys with sugar cookies. It was fantastic!
I’m late with this review. I used less than 1/2 c. powdered sugar and “Three Buck Chuck” White Zin. Marinated 24+ hours. I served over chunks of light Angel Food cake and topped with Cool Whip. My guests were salivating! THE FIRST TIME I MADE THIS, MY FRIEND, HUSBAND, AND I JUST TOOK SPOONS AND HUDDLED OVER THE BOWL!
Needed to use up over ripe strawberries so used a mini bottle of white wine that I used for a main dish. I let this dish sit overnight because I made them late the night before. I felt the wine definitely overpowered the berries.
Fantastic, I got to use up an open bottle of wine that had been kicking around a little too long in the fridge. I’m going to try it with some other soft fruits.