Strawberry Shortcake Soup
Strawberry Shortcake Soup requires around 6 hours and 35 minutes from start to finish. For $2.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 4g of protein, 23g of fat, and a total of 401 calories. Plenty of people really liked this soup. This recipe from Foodnetwork has 1426 fans. A mixture of apple juice, vanillan extract, strawberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. It will be a hit at your Mother's Day event. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Users who liked this recipe also liked strawberry shortcake , how to make vegan strawberry shortcake, Strawberry Shortcake w. Mini Strawberry PopTarts, and Strawberry Shortcake.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 360 minutes
Ingredients:
3 tablespoons sweet dessert wine or apple juice
Butter, for greasing the baking sheet
1/4 cup granulated sugar
1/2 cup heavy cream, chilled
1/8 teaspoon kosher salt
2 teaspoons fresh lemon juice (from 1/2 small lemon)
1/2 teaspoon grated lemon zest
1/4 cup mascarpone, at room temperature
3 slices pound cake, cut in 1/2-inch cubes (about 1 cup)
1 1/2 teaspoons powdered sugar
1 quart fresh strawberries, hulled and quartered
1/2 teaspoon pure vanilla extract
Equipment:
bowl
blender
baking sheet
oven
hand mixer
whisk
Cooking instruction summary:
In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight. Place the strawberry mixture in a blender. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve. Preheat the oven to 375 degrees F. Lightly grease a baking sheet. For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool. In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat. To assemble, divide the soup into 4 teacups or small bowls. Place a dollop of cream on each one and scatter the croutons around the top. Serve immediately.
Step by step:
1. In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt. Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
2. Place the strawberry mixture in a blender.
3. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.
4. Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
5. For the croutons, spread the cubed pound cake on the prepared baking sheet and bake until golden brown and crispy, flipping the cubes halfway through, about 10 minutes. Set aside to cool.
6. In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla. Using an electric mixer, whisk on medium speed until soft peaks form. Be careful not to over-beat.
7. To assemble, divide the soup into 4 teacups or small bowls.
8. Place a dollop of cream on each one and scatter the croutons around the top.
9. Serve immediately.
Nutrition Information:
covered percent of daily need
