“Serve this spectacular soup as an appetizer or unusual dessert. The pound cake croutons add an extra special touch! Garnish with fresh sprigs of mint.” - by CORWYNN DARKHOLME
Ingredients
Adjust Servings
Original recipe yields 12 servings
Directions
- Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.
- In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.
- Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.
- Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.
Nutrition
Amount Per Serving (12 total)
- Calories
- 291 cal
- 15%
- Fat
- 13.9 g
- 21%
- Carbs
- 41.2 g
- 13%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"Absolutely DELICIOUS!!!! This is a great dessert soup which has good flavor with the cinnamon and nutmeg added. My only change was to half the recipe to 6 servings. I did cut back on the sugar sligh..." See moretly. I didn't have mint available so I served this with the Strawberry Bread recipe (also very good) cut up in cubes. This is a rather thin sauce like soup which kind of looks like melted strawberry ice cream and would be great on a hot summer day! "
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