| 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.