Chilled Strawberry Shortcake Soup

Name: Chilled Strawberry Shortcake Soup
Prep time: 15 min
Total time: 15 min
Yield: 4 servings
Ingredients: 2 cups fresh strawberries, hulled and halved; 1 cup heavy cream; 1/2 cup buttermilk; 1/4 cup sugar; 1 teaspoon vanilla extract; A pinch of salt; Whipped cream; Crumbled shortcake; Whole strawberries for garnish

Highlighted under: Deluxe Baking Inspirations

I absolutely love serving chilled desserts during warm weather, and this Chilled Strawberry Shortcake Soup is a delightful twist on the classic treat. Fresh strawberries are the star of the dish, bringing a burst of sweetness and a refreshing taste. As I was developing this recipe, I wanted to capture the essence of strawberry shortcake in a new and exciting way. The creamy texture and vibrant color make it not just delicious, but also visually stunning, perfect for impressing guests at summer gatherings.

Created by

Andrea

Last updated on 2026-02-05T17:09:27.619Z

When I first made this chilled soup, I was initially skeptical about how well the flavors of strawberry shortcake would translate into a liquid form. However, I was pleasantly surprised by how refreshing and satisfying it turned out! The key to achieving a perfectly balanced soup lies in using ripe strawberries, which enhances the natural sweetness.

One essential tip I've found is to chill the soup before serving, allowing the flavors to meld beautifully. Topped with a dollop of whipped cream and crumbled shortcake, it becomes a truly indulgent dessert that captures the essence of summertime.

Why You'll Love This Recipe
Refreshing chilled version of a classic dessert
Burst of fresh strawberry flavor in every spoonful
Effortlessly elegant for special occasions

Preparing the Strawberries

The cornerstone of this Chilled Strawberry Shortcake Soup is definitely the strawberries. When selecting them, opt for ripe, fragrant berries to ensure a vibrant flavor in your soup. Fresh strawberries should be deep red, firm, and free of blemishes. If you find yourself with overly sweet or slightly overripe strawberries, a splash of lemon juice during blending can help balance the sweetness and bring out their natural flavor.

Cleaning the strawberries is simple: rinse them gently under cool water and remove the hulls. Halving the berries not only makes them easier to blend but also increases their surface area, allowing for better integration with the cream and buttermilk. This step is essential for achieving a smooth, uniform texture in your soup.

Blending and Chilling Techniques

When you're blending the ingredients, ensure your blender is fitted with a tight lid to prevent spills. Start on a low speed and gradually increase to high, blending until the mixture is completely smooth—this usually takes about 30-60 seconds. If the mixture seems too thick, add a little more buttermilk to reach your desired consistency. Once blended, taste before chilling; this is your opportunity to adjust sweetness or flavor with more sugar or vanilla if necessary.

Chilling the soup is a critical step that allows the flavors to develop. Aim for at least 30 minutes in the refrigerator, but if you have time, leaving it for up to 2 hours will enhance the taste even more. Just remember to cover the bowl with plastic wrap or a lid to prevent any odors from the fridge affecting the soup.

Ingredients

For the Soup

2 cups fresh strawberries, hulled and halved
1 cup heavy cream
1/2 cup buttermilk
1/4 cup sugar
1 teaspoon vanilla extract
A pinch of salt

For Topping

Whipped cream
Crumbled shortcake
Whole strawberries for garnish

Instructions

Blend the Ingredients

In a blender, combine the hulled strawberries, heavy cream, buttermilk, sugar, vanilla extract, and a pinch of salt. Blend until smooth.

Chill the Soup

Transfer the mixture to a bowl and refrigerate for at least 30 minutes, allowing the flavors to meld and the soup to chill thoroughly.

Serve

Ladle the chilled soup into bowls, and garnish with a dollop of whipped cream, crumbled shortcake, and additional whole strawberries.

Pro Tips

For an extra layer of flavor, consider adding a splash of orange juice or using a mix of berries. Always taste and adjust the sweetness to suit your preference.

Serving Suggestions

This strawberry shortcake soup is best served cold, making it an ideal dessert for summer gatherings. When plating, consider using rustic or colorful bowls to enhance the visual appeal. For a more upscale presentation, you can pour the soup into individual glasses and top them with the garnishes before serving. This not only looks elegant but also allows guests to enjoy the delicious layering of flavors with each spoonful.

To elevate your soup further, consider various toppings beyond the classic crumbled shortcake. Try incorporating a drizzle of balsamic reduction for a sweet and tangy contrast. Alternatively, a sprinkle of mint or basil can provide a refreshing herbal note that complements the strawberries beautifully. Just remember to serve it immediately after garnishing to maintain the treat's refreshing integrity.

Storage and Make-Ahead Tips

If you're planning to make this dessert ahead of time, the soup can be prepared a day in advance and stored in an airtight container in the refrigerator. Just be aware that the soup should be stirred gently before serving if it appears to have settled or separated during storage. It's best not to add the toppings until just before serving to maintain their texture and presentation.

If you have leftovers, they can be stored in the refrigerator for up to 2 days. However, I recommend consuming it sooner rather than later, as the fresh strawberries may start to lose their flavor and texture over time. Freezing is not advisable due to the cream's tendency to separate once thawed, affecting the creamy texture of your delightful soup.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but fresh strawberries will yield a better flavor and texture. If using frozen, thaw and drain excess liquid.

→ How long can I store this soup?

You can store it in the fridge for up to 2 days. Make sure to separate the toppings until ready to serve.

→ Can I make this vegan?

Absolutely! Substitute heavy cream with coconut cream and buttermilk with a plant-based alternative.

→ What can I serve with this soup?

This soup pairs beautifully with pound cake or biscotti for a light summer dessert.