Recipe information
Ingredients for - Summer Strawberry Shortcake Soup
1. 2 cups fresh or frozen strawberries, hulled -
2. 1-1/2 cups unsweetened pineapple juice -
3. 1/2 cup white grape juice -
5. 1/2 cup moscato wine or additional white grape juice -
7. 6 individual round sponge cakes -
8. Whipped cream and additional strawberries -
How to cook deliciously - Summer Strawberry Shortcake Soup
1. Stage
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. Stage
Serve with sponge cakes topped with whipped cream and sliced strawberries.
