Strawberry Shortcake Parfaits Recipes

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.

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.

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.

STRAWBERRY SHORTCAKE PARFAITS

Steps:

• In a large bowl, beat the cream with an electric mixer just until soft peaks form. Cut each scone in half horizontally.
• To make each parfait: Use glasses about the same size as the scones. Place 1 strawberry in the bottom of the glass and top with 2 tablespoons cream. Place the bottom half of a scone, cut side up, on top, then dollop 1 teaspoon marmalade on the scone. Sandwich with the top half of the scone, cut side down, pressing down gently. Top with another 2 tablespoons cream and 1 strawberry.

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.

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 PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.