Best 2 Strawberry Shortcake Soup Recipes
Strawberry shortcake is a classic summer dessert that is enjoyed by people of all ages. With its sweet and tangy flavor, it is sure to please everyone at your next party. But what if you could take this delicious dessert and turn it into a soup? Strawberry shortcake soup is a creamy and flavorful soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover strawberries from the summer harvest.
Let's cook with our recipes!
SUMMER STRAWBERRY SHORTCAKE SOUP
When folks are longing for something sweet and refreshing, this soup is sure to hit the spot. To serve it with dinner or as an appetizer, simply omit the shortcake. -Joan Hallford, North Richland Hills, Texas
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 227 calories, Fat 6g fat (3g saturated fat), Cholesterol 32mg cholesterol, Sodium 191mg sodium, Carbohydrate 37g carbohydrate (27g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY SHORTCAKE SOUP
Provided by Giada De Laurentiis
Categories dessert
Time 6h35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
- Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.
- Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
- For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool.
- In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.
- To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.
Tips:
- Choose ripe, juicy strawberries: The quality of your strawberries will greatly impact the flavor of your soup. Look for berries that are deep red in color and have a sweet, fragrant smell.
- Don't overcook the strawberries: Strawberries are delicate and can easily become mushy if overcooked. Simmer them gently just until they begin to soften and release their juices.
- Use a variety of herbs and spices: Strawberry soup is a versatile dish that can be flavored in many different ways. Try experimenting with different herbs and spices, such as basil, mint, thyme, or ginger, to create a unique and flavorful soup.
- Serve chilled or warm: Strawberry soup can be served chilled or warm, depending on your preference. If you're serving it chilled, be sure to chill it for at least 2 hours before serving.
Conclusion:
Strawberry soup is a delicious and refreshing summertime treat that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you have a craving for something sweet and satisfying, give strawberry soup a try!
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