Strawberry Shortcake Parfait Recipes

STRAWBERRY SHORTCAKE PARFAIT

Steps:

• For the vanilla-white chocolate whipped cream: Heat the cream and vanilla in a pot, stirring, until it starts to steam (do not let it boil). Discard the vanilla bean. Place the white chocolate in a bowl, and pour the cream on top, mixing until melted. Refrigerate covered until completely cool, about 1 hour. Whip until soft peaks form using a whisk or electric hand mixer.
• Mix the strawberries with the sugar in a bowl. Spoon some whipped cream into the bottom of a glass, and then top with a layer of strawberries and a layer of cake. Repeat until the glass is full. Garnish with a dollop of whipped cream and more strawberry slices.

STRAWBERRY-SHORTCAKE PARFAIT POPS

Steps:

• Spray the insides of six 3-ounce paper cups with cooking spray. Pulse the cereal and coconut in a food processor until coarsely ground.
• Put about 1 tablespoon cereal mixture in the bottom of each cup and top with 1 tablespoon frozen yogurt. Add 2 tablespoons sorbet and press into the cup, then pack in another tablespoon of frozen yogurt and sprinkle with more cereal mixture. Insert a wooden stick into the center of each pop and freeze until hard, at least 4 hours.
• Before serving, snip the paper cup and peel it off.

ITALIAN-STYLE STRAWBERRY SHORTCAKE

Steps:

• Set aside a few pretty strawberry slices for garnish; sprinkle remaining strawberries with sugar in a bowl and let stand for 10 minutes for juice to form.
• Mix mascarpone cheese and whipped topping together in a separate bowl. Place torn pieces of angel food cake into a trifle dish; spread strawberries and their juice on cake pieces and top with mascarpone mixture. Decorate with retained strawberry slices. Refrigerate until serving time.

EASY STRAWBERRY SHORTCAKES

Steps:

• Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
• Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
• Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
• Bake 15 to 20 minutes or until golden brown.
• Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.

STRAWBERRY SHORTCAKE PARFAITS

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min.
• Add 1 Tbsp. chopped cookies to each of 6 parfait glasses; cover with 1/3 cup each of the pudding and strawberries.
• Top with COOL WHIP; sprinkle with remaining cookies. Refrigerate at least 1 hour before serving.

STRAWBERRY SHORTCAKE

Steps:

• In a bowl, cream sugar and shortening. Add egg and vanilla; beat well. Combine dry ingredients and add alternately with milk to the creamed mixture. Spread in a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes. Cool on wire rack. , Cut into nine servings. Split each serving horizontally and fill with whipped cream and strawberries. Replace top of cake; garnish with a dollop of whipped cream and more berries. Serve immediately.

STRAWBERRY SHORTCAKE

Steps:

• Slice the strawberries and toss them with 1/2 cup of white sugar. Set aside.
• Preheat oven to 425 degrees F (220 degrees C). Grease and flour one 8 inch round cake pan.
• In a medium bowl combine the flour, baking powder, 2 tablespoons white sugar and the salt. With a pastry blender cut in the shortening until the mixture resembles coarse crumbs. Make a well in the center and add the beaten egg and milk. Stir until just combined.
• Spread the batter into the prepared pan. Bake at 425 degrees F (220 degrees C) for 15 to 20 minutes or until golden brown. Let cool partially in pan on wire rack.
• Slice partially cooled cake in half, making two layers. Place half of the strawberries on one layer and top with the other layer. Top with remaining strawberries and cover with the whipped cream.

STRAWBERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.