reverse strawberry shortcake;
Strawberry shortcake turned on it's head! Instead of cake piled high with strawberries, an iced strawberry gazpacho topped with toasted pound cake makes for a bright and delicious twist on a classic.
Servings: 4
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Ingredients
Strawberry Gazpacho
- 1 quart fresh strawberries hulled
- ¼ cup sugar
- 2 tsp lemon juice
- ½ tsp grated zest (½ lemon)
- ½ tsp vanilla
- ⅙ tsp salt
- 5 Tbsp sweet dessert wine or apple juice
- 3 slices pound cake cut into ½” cubes
Cream Topping
- ¼ c. mascarpone
- 1½ tsp. powdered sugar
- ½ c. heavy cream
Instructions
Strawberry Soup
- In medium bowl mix together strawberries, sugar, lemon juice, lemon zest, salt, and ¼ tsp. vanilla. Cover and let sit 1+ hour or overnight.
- Place strawberry mixture in blender. Add wine or apple juice and blend until smooth. Refrigerate until ready to serve
- Spread the cubed pound cake across a lightly greased baking sheet and bake 10 mins, flipping halfway until browned. Set aside to cool
Cream Topping
- In medium bowl add heavy cream, mascarpone, powdered sugar and remaining ¼ tsp. vanilla. Whisk on medium speed with an electric mixer until soft peaks form.
- To assemble, divide the soup into 4 bowls. Place a dollop of cream on each and scatter croutons on top. Serve immediately.
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