Ingredients15 m servings 291 cals
- 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.
Per Serving: 291 calories; 13.9 g fat; 41.2 g carbohydrates; 2.5 g protein; 64 mg cholesterol; 122 mg sodium. Full nutrition
ReviewsRead all reviews 24
This was so good. I had a strawberry soup once when on a cruise ship and I wanted to try making it when I got home. It's just as good on dry land! :)
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...
This was a BIG hit. Even the kids loved and kept asking for more. Left out the netmeg(didn't have) and had no frozen whipped topping so I made some from whipping cream. Fresh strawberry's are...
Used 1/2 cup sugar, frozen strawberries without sugar, fatfree whipped topping and fat free yogurt instead of sour cream. We really liked it in our house.
I made this for my husband and used it as a dessert! It was awesome and he loved it! It was an excellent dessert after a really hot day!
This is a fabulous dessert and is always a huge hit! I use angel food cake for the croutons instead of pound cake. They are light and airy and soak up the soup beautifully.
This was awesome! Served it with Oreos and pound cake slices. Kids LOVED it! Keeper recipe, for sure. I used frozen strawberries and ended up blending everything together in a blender after firs...