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

Author:

Prep Time:
15 minutes

Total Time:
15 minutes

Instructions

1 In medium bowl mix together strawberries, sugar, lemon juice, lemon zest, salt,
and ¼ tsp. vanilla. Cover and let sit 1+ hour or overnight.
2 Place strawberry mixture in blender. Add wine or apple juice and blend until
smooth. Refrigerate until ready to serve
3 Spread the cubed pound cake across a lightly greased baking sheet and bake 10
mins, flipping halfway until browned. Set aside to cool
4 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.
5 To assemble, divide the soup into 4 bowls. Place a dollop of cream on each and
scatter croutons on top. Serve immediately.

reverse strawberry shortcake;

🧂 Ingredients

Instructions

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