Summer Strawberry Shortcake Soup
Make this refreshing Summer Strawberry Shortcake Soup with fresh strawberries, juice, and a touch of cream. Served with sponge cake and whipped cream!
Ingredients
Here’s the complete list of ingredients, with precise measurements:
- 2 cups fresh or frozen strawberries, hulled
- 1 1/2 cups unsweetened pineapple juice
- 1/2 cup white grape juice
- 1/3 cup confectioners’ sugar
- 1/2 cup moscato wine or additional white grape juice
- 1/2 cup sour cream
- 6 individual round sponge cakes
- Whipped cream and additional strawberries
These quantities are perfect.
Make sure to gather all ingredients.
Instructions
Let’s break down the process into easy-to-follow steps.
Step 1: Puree Strawberries. Place the hulled strawberries in a blender; cover and process until pureed.
Step 2: Add Juices and Sugar. Add the pineapple juice, white grape juice, and confectioners’ sugar to the blender; cover and process until smooth.
Step 3: Combine Ingredients. Transfer the strawberry mixture to a bowl; whisk in the moscato wine (or additional white grape juice) and the sour cream.
Step 4: Chill. Refrigerate, covered, until chilled, 1-2 hours. This allows the flavors to meld and the soup to thicken slightly.
Step 5: Stir. Give the soup a good stir before serving.
Step 6: Serve. Serve the chilled soup with the sponge cakes topped with whipped cream and sliced strawberries.
These are easy to follow instructions.
Find it online: https://cookupjoy.com/summer-strawberry-shortcake-soup/