Dairy Farmers of Canada

Chilled Strawberry Soup with Drunken Berries and Peppered Whipped Cream

Enjoy this soup recipe at the height of local strawberry season for the freshest most dynamic flavour. To make it easier prepare the soup and whipped cream in advance.

  • Prep: 20 min
  • Cooking: 15 min
Yields 4 servings
chilled strawberry soup with drunken berries and peppered whipped cream


  • 2 1/2 cups (625 mL) chopped strawberries
  • 1 cup (250 mL) 10 % cream
  • 1 cup (250 mL) plain yogurt (non fat)
  • 1/4 cup (60 mL) honey
  • Juice from 2 oranges about 1/2 cup (125 mL)
  • of Sea salt
  • Peppered whipped cream
  • 1/2 cup (125 mL) 35 % cream
  • Fresh ground black pepper and sea salt to taste
  • Drunken Berries
  • 1 cup (250 mL) balsamic vinegar
  • 1 cup (250 mL) port
  • 10 raspberries
  • 10 blackberries
  • 4 strawberries diced
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In a blender combine strawberries, 10 % cream, yogurt, honey and orange juice; puree until smooth. Season with sea salt. Refrigerate until ready to serve.

Peppered Whipped Cream:

Place a small clean stainless steal bowl in the freezer for 5 minutes. Add 35 % cream to chilled bowl and with a metal whisk, whisk it until stiff peaks form. Gently stir in pepper and salt. Make ahead: Cover and refrigerate for up to 8 hours.

Drunken Berries:

In small saucepan; bring balsamic vinegar to boil over medium-high heat; reduce heat and simmer about 10 minutes or until slightly thickened and syrupy (about 1 tbsp/15 mL). Cool to room temperature. Repeat the process with the port wine.

In small bowl combine, raspberries, blackberries and strawberries; gently stir in 1 tbsp (15 mL) each balsamic and port syrups.

Place a heaping tablespoon of the drunken berries into the center of a shallow soup bowl. Carefully pour the chilled strawberry soup around the drunken berries. Place a teaspoon of Peppered Whipped Cream on top of the Drunken Strawberries.

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Nutritional information

Per serving
Energy: 443 Calories
Protein: 7 g
Carbohydrate: 59 g
Fat: 17 g
Fibre: 3 g
Sodium: 102 mg

Top 5 Nutrients

(% DV*)
Calcium: 21 % / 233 mg
Magnesium: 19 %
Riboflavin: 22 %
Vitamin B12: 30 %
Vitamin C: 130 %