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
Summer Strawberry Shortcake Soup Recipe photo by Taste of Home
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 topped with whipped cream and sliced strawberries.