Cool Strawberry Soup with Pound Cake Croutons
Chill out this summer with a delightful bowl of Cool Strawberry Soup with Pound Cake Croutons—a refreshing twist on dessert that's as elegant as it is easy to make. This creamy chilled soup blends sweet, ripe strawberries with tangy Greek yogurt, heavy cream, and a hint of vanilla, all brightened with a splash of fresh lemon juice. But what truly sets this dish apart are the buttery, golden-brown pound cake croutons, adding irresistible texture and a touch of indulgence. Ready in just 25 minutes, this no-bake recipe is perfect for warm-weather entertaining or as a unique way to end a meal. Serve it garnished with fresh mint and extra strawberry slices for a stunning presentation that’s sure to impress. Perfect keywords: strawberry soup, pound cake croutons, summer dessert, chilled soup recipe.
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Recipe Information
Ingredients
- 4 cups strawberries
- 3 tablespoons granulated sugar
- 2 tablespoons fresh lemon juice
- 1 cup plain Greek yogurt
- 0.5 cup heavy cream
- 1 teaspoon vanilla extract
- 1 cup water
- 4 slices pre-made pound cake
- 2 tablespoons unsalted butter
- 2 tablespoons fresh mint leaves (optional, for garnish)
Instructions
Wash and hull the strawberries. Set 1/2 cup aside for garnish and place the remaining 3 1/2 cups in a blender.
Add granulated sugar, lemon juice, plain Greek yogurt, heavy cream, vanilla extract, and water to the blender.
Blend on high speed until the mixture is smooth and creamy. Adjust sweetness with additional sugar, if desired.
Transfer the strawberry mixture to a large bowl or pitcher. Chill in the refrigerator for at least 1 hour to allow the flavors to meld.
While the soup chills, prepare the pound cake croutons. Cut the pound cake slices into 1-inch cubes.
Heat a skillet over medium heat and add the unsalted butter. Once the butter has melted, add the pound cake cubes in a single layer.
Toast the cubes for 2–3 minutes on each side or until golden brown and slightly crisp. Remove from the skillet and let them cool on a plate lined with paper towels.
To serve, ladle the chilled strawberry soup into bowls. Top each bowl with a few toasted pound cake croutons and a sprinkle of the reserved strawberry slices.
Garnish with fresh mint leaves, if desired, and serve immediately.
Nutrition Facts
Calories |
2435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.1 g | 167% | |
| Saturated Fat | 73.0 g | 365% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 486 mg | 162% | |
| Sodium | 995 mg | 43% | |
| Total Carbohydrate | 255.6 g | 93% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 179.5 g | ||
| Protein | 44.6 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 458 mg | 35% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1168 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
