Introduction & Inspiration: A Refreshing Twist on Dessert
This Strawberry Shortcake Soup is a unique and delightful treat! I love how it combines the classic flavors of strawberry shortcake. In a cool, refreshing, and surprisingly elegant soup format.
The inspiration for this recipe came from a desire to create a dessert that was both light and satisfying. Perfect for warm weather. I wanted something that would showcase.
I’ve always been intrigued by the concept of dessert soups. And this recipe seemed like the perfect way to explore that idea. It’s a fun and unexpected twist.
This Strawberry Shortcake Soup is perfect for a light dessert, a brunch appetizer, or a refreshing snack on a hot day. It’s easy to make. And it’s a guaranteed conversation starter.
Nostalgic Appeal (with a Chilled, Spoonable Twist)
Strawberry shortcake, with its combination of sweet biscuits, juicy strawberries, and whipped cream, is a classic dessert that evokes a sense of nostalgia and summertime. It reminds me of picnics, barbecues.
This Strawberry Shortcake Soup takes those familiar flavors. And transforms them into a chilled, spoonable soup that’s both refreshing and comforting. It’s a new way to enjoy.
There’s something inherently appealing about the combination of sweet strawberries, creamy soup, and a hint of cake. It’s a flavor and texture combination that’s both familiar and unique.
It’s the kind of dessert that’s perfect for sharing with friends and family. Or for enjoying all to yourself as a cool and refreshing treat. A taste of summer.
Homemade Focus (and the Simplicity of a Blended Soup)
I’m a strong advocate for homemade food, and this Strawberry Shortcake Soup is a perfect example of why. Making your own soup allows you to control the ingredients, the sweetness, and the overall flavor. It is simple and quick.
Store-bought versions of similar chilled soups often lack the fresh flavor and the perfect balance of sweetness and tartness that you can achieve with homemade. When you make. High quality.
This recipe is a testament to the fact that homemade doesn’t have to be complicated. It requires just a few simple steps and readily available ingredients. Yet the results are far superior.
It’s a recipe that I encourage everyone to try, especially during strawberry season. It’s a great way to showcase the natural sweetness and beauty of fresh strawberries. A delicious soup.
Flavor Goal: Sweet, Tangy, and Refreshingly Cool
The flavor goal of this Strawberry Shortcake Soup is to achieve a perfect balance of sweet and tangy. With a smooth, creamy texture, a vibrant strawberry flavor, and a hint of citrus and wine.
The fresh or frozen strawberries (hulled) provide the primary source of flavor. Creating a soup that’s bursting with natural strawberry sweetness.
The unsweetened pineapple juice and white grape juice add sweetness and complexity to the soup. The confectioners’ sugar enhances the sweetness and helps to create a smooth texture.
The Moscato wine (or additional white grape juice) adds a subtle depth of flavor and a touch of elegance. The sour cream contributes a creamy texture and a hint of tanginess.
The sponge cakes, served alongside the soup, provide a classic shortcake element. The whipped cream and additional strawberries, used for garnish.
Ingredient Insights
Let’s take a closer look at the ingredients.
Fresh or frozen strawberries, hulled: These are the star of the show. Use ripe, flavorful strawberries for the best results. If using frozen strawberries, you can use them directly from frozen.
Unsweetened pineapple juice and white grape juice: These add sweetness and complexity to the soup. They also help to create a smooth, pourable consistency.
Confectioners’ sugar (powdered sugar): This adds sweetness and helps to create a smooth texture.
Moscato wine or additional white grape juice: The Moscato wine adds a subtle depth of flavor and a touch of elegance. If you prefer a non-alcoholic version, you can substitute additional white grape juice.
Sour cream: This adds a creamy texture and a hint of tanginess that balances the sweetness of the strawberries and juices.
Individual round sponge cakes: These are served alongside the soup, providing a classic shortcake element. You can use store-bought sponge cakes.
Whipped cream and additional strawberries (optional): These are used for garnish, adding a final touch of sweetness, creaminess, and visual appeal.
Essential Equipment
You’ll need a few basic kitchen tools:
A blender or food processor: This is essential for pureeing the strawberries and creating a smooth soup.
A large bowl.
A whisk.
That’s it! This recipe is incredibly simple in terms of equipment. The key is to have a good-quality blender or food processor.
List of Ingredients with Measurements
Here’s the complete list of ingredients, with precise measurements:
- 2 cups fresh or frozen strawberries, hulled
- 1 ½ cups unsweetened pineapple juice
- ½ cup white grape juice
- ⅓ cup confectioners’ sugar
- ½ cup moscato wine or additional white grape juice
- ½ cup sour cream
- 6 individual round sponge cakes
- Whipped cream and additional strawberries
These quantities are from the original recipe.
Remember to use fresh, high-quality ingredients whenever possible.
Step-by-Step Instructions: Blending, Chilling, and Serving
Ready to make some incredibly delicious and refreshing Strawberry Shortcake Soup? Here’s a detailed, step-by-step guide:
1. Puree the Strawberries:
Place the hulled strawberries (fresh or frozen) in a blender.
Cover and process until the strawberries are completely pureed.
2. Add Juices and Sugar: Add the unsweetened pineapple juice, white grape juice, and confectioners’ sugar to the blender.
Cover and process until smooth, well combined.
3. Combine and Whisk: Transfer the strawberry mixture to a large bowl.
Whisk in the Moscato wine (or additional white grape juice) and the sour cream until well combined.
4. Chill:
Refrigerate the soup, covered, until chilled, 1-2 hours. This allows the flavors to meld and the soup to thicken slightly.
5. Stir and Serve: Stir the soup before serving.
Serve the chilled Strawberry Shortcake Soup with individual round sponge cakes.
Top the sponge cakes with whipped cream and additional sliced strawberries, if desired. Enjoy!
Troubleshooting
Here are some potential issues, and solutions:
Problem: The soup is too thin.
Solution: You can try adding a bit more confectioners’ sugar to thicken it slightly. Or, if you have time, chill it for a longer period.
Problem: The soup is too thick.
Solution: Add a bit more pineapple juice or white grape juice, a little at a time, until the soup reaches your desired consistency.
Problem: The soup is too sweet/too tart.
Solution: Adjust the amount of confectioners’ sugar or add a squeeze of lemon juice to balance the flavors.
Problem: The soup is separating. Solution: Whisk well before serving.
Problem: The strawberries are not blending smooth enough. Solution: Use a high-powered blender.
Tips and Variations
Here are some extra tips:
Tip: For an even more intense strawberry flavor, use a combination of fresh and freeze-dried strawberries.
Tip: If you don’t have Moscato wine, you can use any sweet white wine or sparkling wine.
Tip: To make individual servings, divide the soup among small bowls or glasses.
Variation: Use different types of berries, such as raspberries, blueberries, or blackberries, instead of or in addition to the strawberries.
Variation: Add a pinch of ground cinnamon or nutmeg to the soup for a warm, spicy note.
Variation: Garnish the soup with fresh mint leaves, lemon zest, or a drizzle of balsamic glaze.
Variation: Serve the soup with shortbread cookies or biscotti instead of sponge cakes.
Variation: Add a different extract for flavor.
Serving and Pairing Suggestions
Serving ideas:
Serving Suggestions:
Serve the soup chilled, straight from the refrigerator.
Serve it as a light and refreshing dessert or appetizer.
Serve it at a summer party, a brunch, or any casual gathering.
It’s perfect for a warm day.
Pairing Suggestions:
This Strawberry Shortcake Soup pairs well with a variety of flavors.
Serve it with the sponge cakes, as suggested in the recipe.
Serve it with shortbread cookies, biscotti, or angel food cake.
Serve it with a dollop of whipped cream or a scoop of vanilla ice cream.
Pair it with a glass of sparkling wine, a light white wine, or a rosé wine.
It’s also delicious on its own!
Nutritional Information
Here’s an approximate nutritional breakdown per serving (assuming 6 servings, without sponge cakes or whipped cream):
- Calories: 227
- Fat: 6g (3g saturated fat)
- Cholesterol: 32mg
- Sodium: 191mg
- Carbohydrate: 37g (27g sugars, 1g fiber)
- Protein: 3g
This is from the recipe’s provided nutrition facts. This Strawberry Shortcake Soup is a relatively light dessert, especially compared to traditional strawberry shortcake.
It’s a good source of vitamins and antioxidants from the strawberries. It’s a refreshing and guilt-free treat.
The nutritional information will vary depending on the specific ingredients used. And whether or not you add sponge cakes and whipped cream.
Print
Summer Strawberry Shortcake Soup
Description
This Strawberry Shortcake Soup is a unique and delightful treat! I love how it combines the classic flavors of strawberry shortcake
Ingredients
- 2 cups fresh or frozen strawberries, hulled
- 1 ½ cups unsweetened pineapple juice
- ½ cup white grape juice
- ⅓ cup confectioners’ sugar
- ½ cup moscato wine or additional white grape juice
- ½ cup sour cream
- 6 individual round sponge cakes
- Whipped cream and additional strawberries
Instructions
Ready to make some incredibly delicious and refreshing Strawberry Shortcake Soup? Here’s a detailed, step-by-step guide:
1. Puree the Strawberries:
Place the hulled strawberries (fresh or frozen) in a blender.
Cover and process until the strawberries are completely pureed.
2. Add Juices and Sugar: Add the unsweetened pineapple juice, white grape juice, and confectioners’ sugar to the blender.
Cover and process until smooth, well combined.
3. Combine and Whisk: Transfer the strawberry mixture to a large bowl.
Whisk in the Moscato wine (or additional white grape juice) and the sour cream until well combined.
4. Chill:
Refrigerate the soup, covered, until chilled, 1-2 hours. This allows the flavors to meld and the soup to thicken slightly.
5. Stir and Serve: Stir the soup before serving.
Serve the chilled Strawberry Shortcake Soup with individual round sponge cakes.
Top the sponge cakes with whipped cream and additional sliced strawberries, if desired. Enjoy!
Recipe Summary and Q&A
Let’s recap this refreshing Strawberry Shortcake Soup adventure!
Summary: This Strawberry Shortcake Soup is a chilled, no-bake dessert that combines the flavors of fresh strawberries, pineapple juice, white grape juice, and a touch of sour cream. It’s served with sponge cakes, whipped cream, and extra strawberries for a light and elegant twist on classic strawberry shortcake.
Q&A:
Q: Can I make this soup ahead of time?
A: Yes, this soup is perfect for making ahead of time! In fact, it needs to chill for at least 1-2 hours before serving. You can make it up to 24 hours in advance.
Q: Can I freeze this soup?
A: I don’t recommend freezing this soup, as the texture of the strawberries and the sour cream may change upon thawing.
Q: I don’t have pineapple juice. Can I use something else?
A: Yes, you can substitute the pineapple juice with another fruit juice, such as orange juice or apple juice.
Q: I don’t like sour cream, can I leave it out?
A: Yes, you can, however it may change the taste and texture slightly.
Q: Can I make this dairy-free? A: Yes, by using dairy-free alternatives.