Recipe courtesy of Giada De Laurentiis
Episode: All Grown Up
Save Recipe Print
Strawberry Shortcake Soup
Total:
6 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Easy
Total:
6 hr 35 min
Active:
35 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.

Get the Recipe

Over-the-Top Snickers Dessert

Get that classic Snickers flavor in every bite of this over-the-top pie.

IDEAS YOU'LL LOVE

Strawberry Shortcake

Recipe courtesy of Mary Nolan

Chocolate Covered Strawberries

Recipe courtesy of Food Network Kitchen

Strawberry Salad

Recipe courtesy of Giada De Laurentiis

Minestrone Soup

Recipe courtesy of Ellie Krieger

Lentil Soup

Recipe courtesy of Alton Brown

Chocolate Covered Strawberries

Recipe courtesy of Aaron McCargo Jr.

Strawberry Oatmeal Bars

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword