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Summer Strawberry Shortcake Soup

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
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    4 cups


  • 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


  • 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.
  • Serve with sponge cakes, whipped cream and additional 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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