| Level: | Easy |
| Total: | 6 hr 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1 quart fresh strawberries, hulled and quartered
- 1/4 cup granulated sugar
- 2 teaspoons fresh lemon juice (from 1/2 small lemon)
- 1/2 teaspoon grated lemon zest
- 1/2 teaspoon pure vanilla extract
- 1/8 teaspoon kosher salt
- 3 tablespoons sweet dessert wine or apple juice
- Butter, for greasing the baking sheet
- 3 slices pound cake, cut in 1/2-inch cubes (about 1 cup)
- 1/2 cup heavy cream, chilled
- 1/4 cup mascarpone, at room temperature
- 1 1/2 teaspoons powdered sugar
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 386 |
| Total Fat | 23 g |
| Saturated Fat | 13 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 4 g |
| Sugar | 32 g |
| Protein | 4 g |
| Cholesterol | 79 mg |
| Sodium | 210 mg |
Reviews
I’ve made this dozens of times for the family and find myself doubling the recipe. This recipe is fantastic!!
Love this idea. I used Barefoot Moscota Wine in the strawberry mix and it was lovely.
Great idea. Easy to make. Highly rec……..
This was very good. Will be great during the summer. Next time I will try with lime instead of lemon just to compare. It makes large quantity but need to use really small serving dish as a little goes a long way.
Very good for a picnic. Also could be elegant dessert. It did make a lot, way more than 4 servings unless you’re serving it in a soup bowl.
Simple and oh so delicious!
This was by far the best way to have strawberry shortcake! Very Easy, stores well for a few days in the fridge. Definitely puts a smile on hubbys face
This soup was very fresh tasting and light. The pound cake croutons and the dollop of cream on top add nice texture and flavors with the soup. I used a Riesling, which worked well. It was very easy to make, and I will be making it again soon when we have guests over. I can’t wait to try this soup with fresh picked strawberries!