Strawberry Shortcake Soup

Ingredients:

• 1 liter fresh strawberries, hulled and quartered
• 1/4 cup granulated sugar
• 2 tsp freshly squeezed lemon juice (half a small lemon)
• 0.5 tsp. grated lemon zest
• 0.5 tsp natural vanilla extract
• 1/8 teaspoon coarse salt
• 3 tbsp. sweet dessert wine or apple juice
• Butter to grease the baking sheet
• 3 slices pound cake, cut into 1-cm cubes (about 1 cup)
• 0.5 cup chilled heavy cream
• 1/4 cup mascarpone cheese, room temperature
• 1.5 tsp powdered sugar

Preparation:

1. In a medium bowl, combine strawberries, granulated sugar, lemon juice, lemon zest, 1/4 teaspoon vanilla extract, and salt. Cover and refrigerate for at least 6 hours (ideally overnight).
2. Place the strawberries and juices in a blender. Add wine or apple juice and blend until smooth. Refrigerate until ready to serve.
3. Preheat oven to 190°C. Lightly grease a baking sheet.
4. Place the cubed pound cake on the prepared baking sheet and bake until golden brown and crisp, stirring once, about 10 minutes. Set aside to cool.
5. In a medium bowl, combine the heavy cream, mascarpone, powdered sugar, and the remaining 1/4 teaspoon vanilla extract. Beat with a mixer on medium speed until soft peaks form. Be careful not to overbeat.
6. Ladle the strawberry soup into 4 teacups or small bowls. Add a spoonful of cream to each serving and top with croutons. Serve immediately.