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Summer Strawberry Shortcake Soup

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Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Joan Hallford, North Richland Hills, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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

Test Kitchen Approved

Summer Strawberry Shortcake Soup

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Yield: 4 cups
Prep: 15 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. Serve with sponge cakes topped with whipped cream and sliced strawberries.

Nutrition Facts

3/4 cup: 227 calories, 6g fat (3g saturated fat), 32mg cholesterol, 191mg sodium, 37g carbohydrate (27g sugars, 1g fiber), 3g protein.
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