Strawberry shortcake parfaits
A deconstructed strawberry shortcake that is so easy to build and eat.
YIELDS
2
TO
3
Ingredients
- 2 cups flour
- 3 tablespoons sugar
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 6 tablespoons butter, cut into cubes, chilled
- 3/4 cup heavy cream
- 2 pints ripe, well-rinsed strawberries
- 1/2 cup sugar
- 1 pint whipping cream
- 1/4 teaspoon vanilla extract
Directions
- Preheat oven to 450° F.
- In a food processor combine flour, sugar, salt, and baking powder. Pulse a few times to combine. Add butter and pulse until butter is incorporated. (The texture will be sandy.) Tip the contents into a mixing bowl and add the cream. Mix to a soft dough. Crumble the dough onto a baking sheet and 12 to 15 minutes or until golden brown.
- Hull the strawberries. Cut in half or slice, depending on the size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with the remaining berries and half a cup of sugar. Set aside for about half an hour to develop the flavour.
- Whip the cream until it thickens. Add vanilla and whip again. (You can add powdered sugar to the whipped cream if you’d like a sweeter dessert.)
- In parfait glasses, combine the three components in layers, finishing with whipped cream and a strawberry. If you want to be fancy you can add a mint sprig, a chiffonade of basil, or chocolate shavings. Enjoy!
