While we were at Walt Disney World, Eva discovered all sorts of new foods. One of her favorites was the strawberry soup that she enjoyed at the character breakfast at 1900 Park Fare. Everything made at the Grand Floridian is amazing, but this soup took the cake (at least as far as Eva was concerned) and I was very happy to see my picky eater finish two bowls of it.
I found a few recipe variations online but I had to tweak it a bit until it was right for our family. Granted, it’s a little sugary to be eaten all the time but since we’re still trying to get meat on her bones (and it’s Spring! berries for everyone!) I don’t mind indulging the kids in this creamy and delicious “soup”.
3 cups of whole frozen strawberries
1 cup heavy cream
2/3 cup plain yogurt
1/3 cup sour cream
1/3 cup sugar
Microwave the berries for two minutes to thaw them a little and pour (juice, berries, and all) into a blender. Add the heavy cream, yogurt, sour cream, and sugar and blend until smooth. You just made strawberry soup!
I add Mickey pound cake toasts because the warm cake plus the cool soup is amazing. I’m sure you can bake your own pound cake, but Sara Lee makes a pretty good version that is nut-free and safe for my kiddo. If you want to make Mickey toasts, slice the pound cake the long way (basically cutting it into two wide halves) so you have room to make shapes. Otherwise, those little slices aren’t good for much beyond croutons. Mmmm…pound cake croutons…not the worst idea…
If you’re having trouble with the recipe, I’d be really surprised since your directions are blend and toast. That being said, here’s the Instagram showing the whole process:
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