Strawberry Shortcake Soup

Strawberry Shortcake Soup requires around 6 hours and 35 minutes from start to finish. For $2.62 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains around 4g of protein, 23g of fat, and a total of 401 calories. Plenty of people really liked this soup. This recipe from Foodnetwork has 1426 fans. A mixture of apple juice, vanillan extract, strawberries, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free diet. It will be a hit at your Mother's Day event. All things considered, we decided this recipe deserves a spoonacular score of 48%. This score is solid. Users who liked this recipe also liked strawberry shortcake , how to make vegan strawberry shortcake, Strawberry Shortcake w. Mini Strawberry PopTarts, and Strawberry Shortcake.

Servings: 4

Preparation duration: 35 minutes

Cooking duration: 360 minutes

 

Ingredients:

3 tablespoons sweet dessert wine or apple juice

Butter, for greasing the baking sheet

1/4 cup granulated sugar

1/2 cup heavy cream, chilled

1/8 teaspoon kosher salt

2 teaspoons fresh lemon juice (from 1/2 small lemon)

1/2 teaspoon grated lemon zest

1/4 cup mascarpone, at room temperature

3 slices pound cake, cut in 1/2-inch cubes (about 1 cup)

1 1/2 teaspoons powdered sugar

1 quart fresh strawberries, hulled and quartered

1/2 teaspoon pure vanilla extract

Equipment:

bowl

blender

baking sheet

oven

hand mixer

whisk

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Place the strawberry mixture in a blender.

3. Add the wine or apple juice and blend until completely smooth. Refrigerate until ready to serve.

4. Preheat the oven to 375 degrees F. Lightly grease a baking sheet.

5. 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.

6. 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.

7. To assemble, divide the soup into 4 teacups or small bowls.

8. Place a dollop of cream on each one and scatter the croutons around the top.

9. Serve immediately.


Nutrition Information:

Quickview
401k Calories
4g Protein
22g Total Fat
47g Carbs
5% Health Score
Limit These
Calories
401k
20%

Fat
22g
35%

  Saturated Fat
13g
85%

Carbohydrates
47g
16%

  Sugar
34g
38%

Cholesterol
88mg
30%

Sodium
251mg
11%

Get Enough Of These
Protein
4g
9%

Vitamin C
140mg
171%

Manganese
0.97mg
49%

Fiber
4g
20%

Folate
69µg
17%

Vitamin A
822IU
16%

Potassium
423mg
12%

Phosphorus
108mg
11%

Calcium
95mg
10%

Magnesium
36mg
9%

Iron
1mg
9%

Vitamin B2
0.15mg
9%

Vitamin B1
0.12mg
8%

Vitamin E
1mg
8%

Vitamin B3
1mg
7%

Vitamin B6
0.13mg
7%

Copper
0.13mg
7%

Vitamin K
6µg
6%

Vitamin B5
0.49mg
5%

Selenium
3µg
5%

Zinc
0.53mg
4%

Vitamin D
0.35µg
2%

Vitamin B12
0.12µg
2%

covered percent of daily need
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