Oh what a sweet and light little treat these Strawberry Vanilla Parfaits are to quench your Springtime strawberry obsession! Oooh la la! The strawberry vanilla whipped cream alone I ate with a spoon when fixing these babies up. So worth the trouble of whipping the berries around in a blender, straining, and then boiling the strawberry juice to a reduction. Other than that you can whip these up in no time. The strawberry reduction smells so ridiculously good when it is bubbling in the saucepan!! AND it can be made ahead of time and stored in the fridge until you are ready to craft up this fantastic snack I mean dessert.
Assembly is a snap, but do so right before serving to avoid the strawberries juicing up the whipped cream. Place a row of sliced strawberries in the base of your glass dessert dishes, and alternate rows of strawberry whipped cream with more strawberries. Top with a whole strawberry, cored, upside-down.
Easy enough. Guess how many organic strawberries went into my mouth prior to hitting the measuring cups? Am I left handed or what here? Ninja these babies up and then….
Straining strawberry seeds is a bit tedious, but I’m telling you it is so completely worth it. I used a spatula to stir the berry juice around in a fine mesh strainer so it strained into the saucepan a little faster. Otherwise, the seeds get in the way.
Over medium heat, let the strawberry puree reduce down before chilling it in the fridge. It will turn a deeper shade of reddish pink.
Stick it in the fridge, stick it in the fridge, stick it in the fridge. I used one of my dessert bowls instead of the saucepan, put it in the freezer to speed the cool down up for about 10 minutes, and then stuck it in the fridge.
Once the strawberry puree is chilled, add it to the heavy cream and powdered sugar to whip into the most delightful strawberry whipped cream you’ve ever tasted! I used a hand whisk like this, but you can use any type of mixer you like.
Strawberry Parfait - Au Lait!
- April 7, 2021
- 1 hr
- Print this
- 2 lbs strawberries (organic is best)
- - 2 1/2 cups, sliced, for the berries
- - 1 1/2 cups, sliced, for the whipped cream
- 1 3/4 cup heavy whipping cream
- 1 cup powdered sugar
- 1 tsp vanilla flavoring
- Step 1
- Strawberry Puree (this can be made ahead of time) -Wash and core strawberries. Slice and add 1 1/2 cups of them to a blender. Puree until smooth. Strain out the seeds with a fine mesh strainer. Use a spatula to stir the puree around, so the juice can release into the bowl beneath faster. Pour berry mixture into a saucepan and boil over medium heat until it is reduced down to 1/4 cup. This could take 10 minutes or so, but just be patient and enjoy the wonderful aroma of the strawberries! Once it is really down to only 1/4 cup, place in the fridge (or freezer but keep an eye on it so it doesn’t freeze) to cool completely.
- Step 2
- Strawberry Vanilla Whipped Cream – Once the strawberry puree has cooled completely, pour into a large bowl with the heavy cream, powdered sugar, and vanilla. Whip it all together until you see strong peaks form.
- Step 3
- Strawberry Vanilla Parfait – Place sliced strawberries in the base of small (glass) dessert bowls, alternating rows with strawberry whipped cream and more strawberries. Top with a whole strawberry on top, placed upside-down.
Song for the Prep: Strawberry Letter 23 by Shuggie Otis
This song represents the floatie and groovy feeling you get when you taste my Strawberry Parfait (ha!)