First, place the hulled strawberries in your blender. Cover and process until they are completely pureed. This creates the base of your soup. A smooth start.

Add the pineapple juice, white grape juice, and confectioners’ sugar to the blender. Cover and process again until everything is well combined and smooth. A flavorful blend.

Transfer the mixture to a bowl. Whisk in the Moscato wine (or additional white grape juice) and the sour cream until everything is well combined. A creamy finish.

Cover the bowl with plastic wrap and refrigerate for at least 1-2 hours, or until thoroughly chilled. This allows the flavors to meld and the soup to thicken slightly. Patience is key.

Before serving, give the soup a good stir. The ingredients may have separated slightly during chilling. Recombine for consistency.

To serve, ladle the chilled soup into individual bowls or glasses. Place a sponge cake on top of each serving. Top with a dollop of whipped cream.

Garnish with sliced strawberries. This adds a beautiful finishing touch and extra fresh strawberry flavor. Enjoy!