Strawberry Soup with Pound Cake Croutons

For a refreshing, fruity, filling, versatile taste of summer, whip up a quick batch of this delightful chilled strawberry soup. It’s ready in just minutes for a refreshing treat on a hot day or a sophisticated snack or dessert.

overhead view of strawberry soup with pound cake croutons.

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What is Strawberry Soup?

When you think of soups, your mind may immediately leap to hot, savory options. But this sweet, creamy, chilled option is ideal for making the most of strawberry season.

It’s based on a French strawberry soup called Soup de Fraises, adapted for easy creation in home kitchens. Strawberry soup integrates fresh strawberries with creamy yogurt and sugar to create a smooth mixture full of flavor. 

What makes this recipe so special?

There’s no denying this recipe’s “wow” factor, especially compared to many traditional desserts like cake or pies. But it’s not only unique, it’s incredibly flavorful and far more refreshing than pastry-style desserts without being as sweet as ice creams or sorbets. 

It’s also ultra-simple, requiring nothing more than simply measuring and blending, along with simple toasting for the pound cake croutons, which are conveniently made from a premade loaf. 

What does Strawberry Soup taste like?

One of the best flavor-wise comparisons to this chilled strawberry soup is a strawberry smoothie. However, those who want more of the strawberries’ natural tartness to come through can dial back or eliminate the added sugar.  


The list of items you’ll need to whip up a deliciously fresh batch of strawberry soup is surprisingly short and simple:

  • Pound cake
  • Butter
  • Fresh strawberries
  • French vanilla yogurt
  • White sugar
  • Whipped cream

French yogurt (like from the brand Oui) is thicker, richer, and tends to be naturally sweeter than other yogurts. It’s sometimes compared to the more familiar Greek yogurt, though it’s not as tangy. 

strawberry soup with pound cake croutons ingredients.

How To Make the Perfect Chilled Yogurt Strawberry Soup

The recipe for strawberry soup is straightforward enough for nearly any home cook to handle:

Start by making the croutons:

  1. Slice four half-inch slices of pound cake and cube. 
  2. Melt the butter in a large pan over medium heat. 
  3. After the butter stops foaming, add the cubed pound cake and allow to toast. Shake the pan gently every 15 seconds or so to ensure even browning. 
  4. Once the croutons are golden brown and crispy, remove them and place them on a plate lined with a paper towel to drain and cool. 
pound cake croutons in a skillet.

Pound cake croutons can be made up to a day ahead of time and stored in an airtight container at room temperature. 

Next, make the soup itself:

  1. Wash the strawberries and remove the stem.
hulled strawberries in a bowl.
  1. Add the strawberries to a blender with some French vanilla yogurt and sugar.
strawberries, sugar, and yogurt in a blender.
  1. Blend on the “Crush” setting until the strawberries break down. Then, switch to “Puree” and blend until smooth (At this point, you can pass the puree through a food mill for an even smoother consistency). 
  2. Add to a bowl or container, cover, and chill in the refrigerator until cold. 
two bowls of strawberry soup with fresh strawberries and pound cake croutons.

How to serve Strawberry Soup

Keep the soup in the fridge until it’s ready to serve. When it’s time to enjoy, pour it into bowls, cups, or other desired vessels and top with the toasted pound cake croutons and chopped fresh strawberries.

Another favorite serving idea is ladling it into a shallow bowl and topping it with a dollop of whipped cream, fresh strawberries, and thin strips of fresh basil for a herby contrast. 

To create a delightful contrast of temperatures for the dessert, warm the pound cake croutons in an oven set on low for a minute or two.

Best times to serve Strawberry Soup

One of the best parts of strawberry soup is how wonderfully versatile it can be. It fits in anywhere a sweet, fresh, easy-to-make snack would work well, like a summer tea service or a bridal shower. It’s also an ideal appetizer or dessert from al fresco outdoor meals on warm summer evenings, perfectly complementing more savory main courses. 

What pairs well with Strawberry Soup 

While the pound cake croutons may be the classic pairing, you’re not limited to this option. A selection of cheese and crackers is a nice contrast to the sweetness of the soup. Meanwhile, ruby or tawny port is perfect for anyone wanting a little tipple at the end of a meal. 

How to store leftover Strawberry Soup

Store chilled strawberry soup in an airtight container in the fridge. Any leftover croutons should be kept in an airtight container at room temperature. 

How long will Strawberry Soup last?

If you have leftovers, don’t stress! When stored properly, leftover strawberry soup will stay good for up to five days. However, pound cake croutons typically only last a day or so after toasting, so it’s worth making a fresh batch later if possible.   

bowls of chilled strawberry soup with pound cake croutons and chopped strawberries.

Love strawberries? Try these strawberry recipes

Check out more of my easy dessert recipes and the best recipes for summer here on CopyKat!

overhead view of strawberry soup with pound cake croutons.

Strawberry Soup with Toasted Pound Cake Croutons

Cold Strawberry Soup with Toasted Pound Cake Croutons is a light and refreshing soup. 
5 from 3 votes
Print Pin Rate Add to Collection
Course: Dessert
Cuisine: American
Keyword: Strawberry Soup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4
Calories: 285kcal


Pound Cake Croutons

  • 8 ounces pound cake
  • 1 tablespoon butter


  • 1 pound fresh strawberries washed and cored (plus extra to garnish, if desired)
  • 1 cup French vanilla yogurt
  • 2 teaspoons sugar
  • whipped cream optional


Pound Cake Croutons

  • Cut the pound cake into 4 slices, each about 1/2-inch thick. Cut the slices into small cubes.
  • Heat a large skillet over medium heat. Add 1 tablespoon of butter.
  • When the butter is hot, place the pound cake cubes in the skillet and gently toast until they are golden brown, turning about every 15 seconds.


  • Place the strawberries, French vanilla yogurt, and sugar in a blender. Blend until smooth.
  • Pour the strawberry soup into serving bowls.
  • Top with the toasted pound cake croutons, and garnish with fresh strawberries and whipped cream if desired.


Calories: 285kcal | Carbohydrates: 53g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 68mg | Sodium: 370mg | Potassium: 363mg | Fiber: 2g | Sugar: 36g | Vitamin A: 215IU | Vitamin C: 67.2mg | Calcium: 163mg | Iron: 2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Beth

    5 stars
    TGIFriday’s has soft pretzels with a beer cheese dip. The dip has stuff in it; it is not just cheese.
    I would love to know how to make it. Can you help me?

5 from 3 votes (1 rating without comment)

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