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  • 4 cups fresh strawberries
  • 1 (12 ounce) container frozen whipped topping, thawed
  • 1/8 teaspoon ground nutmeg
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon vanilla extract
  • 1 cup white sugar
  • 1/4 cup sour cream
  • 12 ounces prepared pound cake, cubed
  • 12 sprigs fresh mint


Rinse strawberries with cool water to clean and then pat dry to absorb excess water. Remove strawberry stems and set aside 12 for later use.

In a large bowl, combine remaining strawberries, whipped topping, nutmeg, cinnamon, vanilla and sugar. With an electric mixer, mix on low speed for 5 to 7 minutes or until sugar has dissolved completely and mixture is smooth. Add sour cream and mix 1 minute. Place in refrigerator to chill.

Toast pound cake cubes under broiler for approximately 6 minutes, turning once to brown both sides.

Serve soup in chilled bowls and garnish with whole strawberries, pound cake croutons and fresh mint sprigs.