Strawberry Shortcake Soup

Votes: 1

Time: 6 hours 35 minutes
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 386, total fat 23 G., saturated fats 13 G., proteins 4 G., carbohydrates 42 G., fiber 4 G., cholesterol 79 mg, sodium 210 mg, sugar 32 G.

If you've tried Strawberry Shortcake, this soup will remind you of that wonderful combination of strawberries, shortcake, and whipped cream. It may look like borscht with sour cream, but it's truly a dessert soup that both adults and children will love. Serve with sweet pound cake croutons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 liter fresh strawberries, hulled and quartered
1/4 cup granulated sugar
2 tsp freshly squeezed lemon juice (half a small lemon)
0.5 tsp. grated lemon zest
0.5 tsp natural vanilla extract
1/8 teaspoon coarse salt
3 tbsp. sweet dessert wine or apple juice
Butter to grease the baking sheet
3 slices pound cake, cut into 1-cm cubes (about 1 cup)
0.5 cup chilled heavy cream
1/4 cup mascarpone cheese, room temperature
1.5 tsp powdered sugar

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

In a medium bowl, combine strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon vanilla extract, and salt. Cover and refrigerate for at least 6 hours (ideally overnight).
Place the strawberries and juices in a blender. Add wine or apple juice and blend until smooth. Refrigerate until ready to serve.

Preheat oven to 190°C. Lightly grease a baking sheet.
Place the cubed pound cake on the prepared baking sheet and bake until golden brown and crisp, stirring once, about 10 minutes. Set aside to cool.
In a medium bowl, combine the heavy cream, mascarpone, powdered sugar, and the remaining 1/4 teaspoon vanilla extract. Beat with a mixer on medium speed until soft peaks form. Be careful not to overbeat.
Ladle the strawberry soup into 4 teacups or small bowls. Add a spoonful of cream to each serving and top with croutons. Serve immediately.

Categories:

recipe / Calorie content of prepared meals / Blender / Summer dishes / Desserts / Fruit desserts / Food Network - recipes