Strawberry Shortcake Soup Recipe

Name: Strawberry Shortcake Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 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

Servings: persons

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

1
In a medium bowl, mix together the strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon of the vanilla and the salt.
2
Cover and let macerate in the refrigerator for at least 6 hours or ideally overnight.
3
Place the strawberry mixture in a blender.
4
Add the wine or apple juice and blend until completely smooth.
5
Refrigerate until ready to serve.
6
Preheat the oven to 375 degrees F. Lightly grease a baking sheet.
7
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.
8
Set aside to cool.
9
In a medium bowl, add the heavy cream, mascarpone, powdered sugar and the remaining 1/4 teaspoon vanilla.
10
Using an electric mixer, whisk on medium speed until soft peaks form.
11
Be careful not to over-beat.
12
To assemble, divide the soup into 4 teacups or small bowls.
13
Place a dollop of cream on each one and scatter the croutons around the top.
14
Serve immediately.

175

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Strawberry Shortcake Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Strawberry Shortcake Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions