Best 2 Strawberry Shortcake Soup Recipes
Indulge in a delightful symphony of flavors with our tantalizing strawberry shortcake soup recipe. This unique and refreshing dish combines the classic taste of strawberry shortcake with the comforting warmth of a creamy soup. Our collection of recipes offers a variety of takes on this innovative dish, from traditional to modern interpretations. Embark on a culinary journey as we explore the delightful nuances of each recipe, promising a taste experience that will tantalize your palate and leave you craving for more.
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:
- For the most flavorful soup, use ripe, juicy strawberries.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Chill the soup for at least 2 hours before serving to allow the flavors to meld.
- Garnish the soup with fresh strawberries, whipped cream, or a sprinkle of cinnamon before serving.
Conclusion:
Strawberry shortcake soup is a delicious and refreshing summer soup that is perfect for a light lunch or dinner. It is also a great way to use up leftover strawberries. With its sweet and tangy flavor, this soup is sure to be a hit with everyone who tries it. So next time you have a craving for something sweet and satisfying, give strawberry shortcake soup a try. You won't be disappointed!
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