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!