Strawberry Shortcake Soup Recipes

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

Steps:

• 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., Serve with sponge cakes, whipped cream and additional strawberries.

Steps:

• Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
• Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.
• Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.
• Using a mixer, beat the heavy cream, sugar, vanilla, and lemon zest until soft peaks form, about 1 1/2 to 2 minutes.

Steps:

• Reserve 4 of the best strawberries for garnish and roughly chop remaining berries. Set them in a
• nonreactive saucepan, and add sugar and water. Cover and bring to a simmer. When the strawberries begin to release their juices, add the red wine dissolved with cornstarch and simmer for 10 minutes in all.
• Puree the berries through a food mill or processor and chill for dessert. Before serving, taste; add more wine and sugar if necessary. Slice the reserved berries into fan like shapes. Spoon the soup into chilled shallow bowls and top with whipped cream; center strawberry garnish over cream and enjoy.

Steps:

• In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired.

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

Steps:

• Place strawberries in a bowl and stir in 1/4 cup sugar. Refrigerate until sugar has dissolved, about 30 minutes.
• Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
• Place flour, remaining sugar, baking powder, and salt in a large bowl. Cut butter into 8 pieces and add to the bowl. Cut into the flour mixture with a pastry cutter or 2 knives until finely crumbled. Add milk and stir until dough just comes together.
• Place dough on a lightly floured surface and turn to coat with flour. Fold dough in half, press down, and push forward with the heel of your hand. Turn 90 degrees. Repeat 12 times. Roll dough out to 1/2- to 3/4-inch thickness and cut into 4-inch circles with a ring cutter or cookie cutter. Place shortcakes on an ungreased baking sheet.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from the oven and let cool slightly.
• Meanwhile, pour heavy cream into a large bowl and beat with an electric mixer until it has increased in volume but is still soft. Add confectioners' sugar and mix until combined.
• Top each shortcake with whipped cream and spoon strawberries on top.

Steps:

• Preheat oven to 450 and dust a large baking sheet with flour or use parchment paper.
• Combine sliced strawberries with sugar and let stand for 1 hour.
• Whip cream with a small amount of sugar (to your liking) and refrigerate.
• Make the biscuits by combining the flour, sugar, baking powder, baking soda and salt.
• Cut cold butter into the dry ingredients.
• Beat egg lightly and combine with the sour cream.
• Blend together briefly with a fork, form into a ball and place on floured counter.
• Roll dough out to about 3/4 inch thickness and cut about ten 2 1/2 inch biscuits.
• Place on baking sheet, brush tops with cream and sprinkle on sugar.
• Bake for 15 minutes, until well risen and golden brown.
• You will need 6 biscuits for the recipe.
• Split the warm biscuits and on the bottom half place 1/4 cup strawberries. Add the top and cover with whipped cream. You may garnish with a whole strawberry.

Steps:

• Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
• Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
• Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.

Steps:

• In a blender, combine all the ingredients but the whipped topping and mint and process until smooth. Ladle the soup into bowls and top with a dollop of whipped topping. Garnish with mint, if desired.

Steps:

• 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.