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Strawberry Crunch Dessert Soup

A delightful and whimsical dessert soup that deconstructs the beloved strawberry crunch bar into a spoonable treat. Enjoy a creamy strawberry base, a rich vanilla swirl, and a textural golden crunch topping.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dessert, Soup
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

For the Strawberry Soup Base
  • 4 cups fresh strawberries hulled and quartered
  • 1/2 cup granulated sugar
  • 1/4 cup water
  • 1 tablespoon lemon juice freshly squeezed
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water for cornstarch slurry
For the Vanilla Cream Swirl
  • 1/2 cup heavy cream cold
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
For the Strawberry Crunch Topping (like strawberry crunch bars)
  • 12 Golden Oreos or vanilla wafers, roughly crushed
  • 1/4 cup freeze-dried strawberries crushed
  • 2 tablespoons granulated sugar
  • 3 tablespoons unsalted butter melted

Equipment

  • Medium Saucepan
  • Blender or Food Processor
  • Fine-mesh sieve
  • Large mixing bowl
  • Whisk
  • Small Mixing Bowl
  • Rubber Spatula

Method
 

Prepare the Strawberry Soup Base
  1. In a medium saucepan, combine the quartered fresh strawberries, 1/2 cup granulated sugar, and 1/4 cup water. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.
  2. Remove from heat and carefully transfer the mixture to a blender. Add the lemon juice and blend until completely smooth. Pass the strawberry puree through a fine-mesh sieve into a clean bowl, pressing down on the solids to extract all liquid. Discard any remaining pulp.
  3. Return the strained strawberry liquid to the saucepan. In a small bowl, whisk together the cornstarch and 2 tablespoons cold water to create a slurry. Stir the slurry into the strawberry liquid.
  4. Heat the strawberry liquid over medium-low heat, stirring constantly, until it thickens slightly to a soup-like consistency. This should take about 3-5 minutes. Do not boil vigorously. Remove from heat and let cool slightly, then refrigerate for at least 1 hour, or until thoroughly chilled.
Prepare the Vanilla Cream Swirl
  1. In a large mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Beat with a whisk or electric mixer until soft peaks form. Do not overbeat, as you want it creamy and pourable, not stiff.
Prepare the Strawberry Crunch Topping
  1. In a small mixing bowl, combine the crushed Golden Oreos (or vanilla wafers), crushed freeze-dried strawberries, and 2 tablespoons granulated sugar. Pour in the melted unsalted butter and stir well with a rubber spatula until the mixture is evenly moistened and forms crumbles.
  2. Spread the crunch topping mixture onto a small baking sheet lined with parchment paper. Bake in a preheated oven at 350°F (175°C) for 8-10 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Remove and let cool completely, then break into desired crunch bar-like pieces.
Assemble the Strawberry Crunch Dessert Soup
  1. To serve, pour the chilled strawberry soup into individual dessert bowls. Drizzle or swirl a generous spoonful of the vanilla cream on top of each serving. Finally, sprinkle a hearty portion of the cooled strawberry crunch topping over the cream. Serve immediately and enjoy this unique take on strawberry crunch bars!

Notes

For an extra vibrant red color in your soup, you can add a drop or two of red food coloring to the strawberry base while it's heating. The crunch topping can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. The soup base can be made up to 2 days in advance and stored in the refrigerator.