Strawberry Shortcake Parfaits Food

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 CREAM PARFAITS

Steps:

• In a medium bowl, using a potato masher or fork, mash the berries and any juices into a chunky sauce.
• Place the sour cream in a 1-cup measuring cup. Add enough chilled heavy cream to fill the cup completely. Scrape the cream mixture into a deep medium bowl. Beat the mixture until thick and stiff with a handheld electric mixer. Fold in the broken meringues.
• Divide the sauce in half and spoon into the bottom of four serving bowls or glasses. Divide the cream mixture in half and spoon on top of the sauce. Repeat the layers using the remaining sauce and cream mixture. Top each parfait with a meringue half and serve immediately.

STRAWBERRY RHUBARB PARFAIT

Steps:

• Strawberry Rhubarb Compote: In a medium saucepan over medium low heat add rhubarb, strawberries, cinnamon stick, sugar, cornstarch and lemon zest; stir the mixture occasionally so not to burn.
• Cook until rhubarb is soft and mixture thickens, about 8 to 10 minutes; cool completely& remove cinnamon stick.
• Cream Layer: In the bowl of a stand mixer fitted with a whisk attachment (or alternatively with an electric hand mixer), whip cream until soft peaks start to form.
• Add icing sugar and increase speed to high; continue to whip cream into firm peaks.
• Fold crème fraiche and Grand Marnier into whipped cream.
• Assembly: Divide 1/3 of the cream layer equally into 6 parfait glasses; divide half the strawberry rhubarb compote equally on top of the layers of the cream layer.
• Divide another 1/3 of the cream on top of the layers of the strawberry rhubarb compote; divide remaining half of strawberry rhubarb compote equally on top of the layers of cream.
• Divide the remaining 1/3 the cream equally on top of the strawberry compote mixture.
• Garnish each parfait with a whole strawberry, sprig of lemon balm and cookie (optional).

ANGEL FOOD STRAWBERRY PARFAITS

Steps:

• Cover the bottom of each cup with angel food cake, top with a dollop of strawberry sauce and repeat until full.
• Top each cup with whipped cream and a fresh strawberry slice. If you are making ahead, don't add the whipped cream until ready to serve.
• If you've tried this recipe, come back and let us know how it was!

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 PARFAITS

Steps:

• Mix cream cheese and jam in medium bowl until well blended. Stir in COOL WHIP.
• Spoon 1/4 cup strawberries into each of two parfait or dessert glasses.
• Top with the cream cheese mixture.

STRAWBERRY TAPIOCA PARFAITS

Steps:

• In medium saucepan, combine milk, tapioca, sugar, salt and egg; let stand 5 minutes.
• Over medium heat, bring mixture to a boil, stirring constantly. Remove from heat; stir in vanilla.
• Let stand 10 minutes to cool and slightly thicken.
• In parfait glasses, alternate layers of pudding with sliced strawberries, ending with pudding.
• Refrigerate until serving.

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.

STRAWBERRY PARFAITS

Steps:

• Hull and quarter 1 quart strawberries. Toss with 1 teaspoon sugar in a large bowl. Sprinkle a layer of gingersnap crumbs or graham cracker crumbs in the bottom of parfait glasses. Top with the berries. Mix 1 cup nonfat Greek yogurt with 2 tablespoons honey and 1/2 teaspoon cinnamon, then spoon over the berries.

MINI STRAWBERRY PARFAITS

Steps:

• Crust:.
• In a large bowl combine all 3 ingredients and mix until the dough comes together when pinched between fingers.
• Filling:.
• In a medium mixing bowl, combine chopped strawberries and 1 Tbsp sugar. Mix well until coated. Set aside.
• Combine cream cheese, ½ cup sugar and vanilla in a medium mixing bowl. Beat with an electric mixer until your mixture is light and creamy. Fold in whipped topping.
• Add 2 Tbsp graham cracker mixture to the bottom of each cup.
• Press down on mixture with your fingers to create a crust.
• Add the cream cheese filling, dividing evenly between the 16 servings (reserve a little to dollop on top of each cup if desired).
• Spoon strawberries over each serving, dividing evenly.
• Top with additional whipped topping.