Sunday, July 17, 2016

M.'s Strawberry Shortcake Soup

So, in the test kitchen, I was toying around with this idea of a dessert "soup."  Fresh blended fruit and juice eaten from a bowl on a hot summer day.  No turning on a hot oven required - need I tempt you more?  LOL Come Join Me on Instagram:  marronmelange


1.5 lbs. Organic Strawberries
1/2 c. Fruit Juice of your choice (I used cranberry)
1/4 tsp. Ground Cinnamon
1/4 c. Granulated Sugar
2 T. Lemon Juice
1 pkg. of shortcake cups
2 T. Butter

PLEASE NOTE:  It's VERY important to use ORGANIC STRAWBERRIES for this recipe, because you will be using and eating the the leaves. Strawberry leaves ARE edible, but if not buying organic, do not consume the leaves, because they may contain pesticides!

Wash and prepare strawberries by cutting the tops off and slicing into quarters.

Dice the leaves from the tops, cover and refrigerate.

Using a blender, purée approximately 16 ounces of the cut strawberries with the fruit juice, sugar, cinnamon and lemon juice.

Add the remaining 8 oz. of cut strawberries to the puree (not shown lol), cover and refrigerate for 2 hours.

Cut the shortcake cups into 1/4 - 1/2 inch cubes.

Heat 2 tablespoons butter in a non-stick pan until foamy.  Add the cubes and fry until golden brown over low heat.

Serve strawberry soup chilled and top with the organic leaves and shortcake "croutons!"  Enjoy!

For a printable copy of this recipe, CLICK HERE!

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