• 12servings
  • 10minutes
  • 291calories

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Nutrition Info . . .

MineralsCalcium, Phosphorus

Ingredients Jump to Instructions ↓

  1. 4 cups fresh strawberries

  2. 1 (12 ounce) container frozen whipped topping, thawed

  3. 1/8 teaspoon ground nutmeg

  4. 1/4 teaspoon ground cinnamon

  5. 1/2 teaspoon vanilla extract

  6. 1 cup white sugar

  7. 1/4 cup sour cream

  8. 12 ounces prepared pound cake, cubed

  9. 12 sprigs fresh mint

Instructions Jump to Ingredients ↑

  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.


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