Strawberry Soup II


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.

Prep Time:
5 mins
Cook Time:
10 mins
Total Time:
15 mins
12 servings


  • 4 cups fresh strawberries

  • 1 (12 ounce) container frozen whipped topping, thawed

  • teaspoon ground nutmeg

  • ¼ teaspoon ground cinnamon

  • ½ teaspoon vanilla extract

  • 1 cup white sugar

  • ¼ cup sour cream

  • 12 ounces prepared pound cake, cubed

  • 12 sprigs fresh mint


  1. 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.

  2. 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.

  3. Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.

  4. Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.

Nutrition Facts (per serving)

291 Calories
14g Fat
41g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 291
% Daily Value *
Total Fat 14g 18%
Saturated Fat 10g 50%
Cholesterol 64mg 21%
Sodium 122mg 5%
Total Carbohydrate 41g 15%
Dietary Fiber 1g 4%
Total Sugars 34g
Protein 3g
Vitamin C 32mg 161%
Calcium 32mg 2%
Iron 1mg 4%
Potassium 130mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.