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Summer Strawberry Shortcake Soup


  • 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


  • 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, 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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