Alternating layers of macerated strawberries and whipped cream make up this gorgeous Strawberries & Cream parfait! Can someone say, “Hello Beautiful…”
There is something about seeing strawberries in the market, isn’t there? It’s like they scream;
“Yo, it’s me – Summer! I’m on my way, boo!”
I’m paraphrasing. I can’t read their minds, but I’d like to think that’s what they’re shouting at me.
Strawberries are one versatile fruit.
You can turn them into jam.
You can fold them into ice cream.
You can make pies with ‘em.
You can bake with them.
They can be used as an ice cream topping.
And even in sangria.
The possibilities for strawberries are endless.
One of my favorite things to do with strawberries is macerate them. Macerating is the beautiful art of bringing out strawberry’s natural flavors and juices with the addition of a bit o’ sugar.
That’s the stuff.
Now my new favorite, favorite way to enjoy strawberries is in a parfait. I am now a monthly contributor at Tastes of Lizzy T’s. This month I’m giving you the recipe for this bangin’ Strawberries & Cream Parfait situation.
You need this in your lives.
Layer your lil’ hearts out.
For the macerated strawberries
- 2 ½ heaping cups Sliced strawberries
- 3-4 tablespoons Granulated sugar
For the vanilla whipped cream
- 2 cups Heavy cream
- 1 ½ cups Confectioners’ sugar
- 1 ½ teaspoons Vanilla extract
- Sliced strawberries for garnish
Macerate the strawberries:
- To a medium bowl, add the strawberries and sugar. Mix until the mixture is mostly combined. Set aside, covered in room temperature for at least 45 minutes.
Make the vanilla whipped cream:
- To a bowl of an electric mixer fitted with a whisk attachment (hand mixer works well too), over medium/high speed, whip the heavy cream until slightly thickened. *I like to whip it in several parts. When the heavy cream begins thicken slightly I add more heavy cream. This prevents you from over whipping. Increase the speed to high and whip until thickened and medium peaks form.
- Turn off the mixer and add the confectioners’ sugar and the vanilla extract. Turn the mixer back to low speed and whip until the confectioners’ sugar is mostly combined. Increase the speed to high and whip until completely thickened and the mixture forms stiff peaks. Spoon into a large piping bag fitted with a large star or round tip and place in the refrigerator until ready to use.
- Prepare six 5 ounce dessert glasses or mini dessert bowls. To mini dessert bowls (or glasses) add a couple of spoonfuls of macerated strawberries and strawberry syrup. Pipe vanilla whipped cream on top, followed by more macerated strawberries and syrup. Top with vanilla whipped cream. Garnish with a strawberry.
- Makes six mini parfaits.