Strawberry Parfaits!

These pretty little Strawberry Parfaits are super cute and easy to make! Each parfait is layered with a sweet chantilly cream, fluffy cake cubes, and macerated strawberries! These are the perfect thing to make for Spring or Mother’s Day!

These parfaits are just so great for the warm weather right around the corner, and also great for strawberry season! The chantilly cream, and macerated strawberries pair so well together, and the cake cubes add a finishing touch, to make this adorable and delicious treat!

Cake Ingredients:

Flour: This recipe uses all-purpose flour, which is a main ingredient in most all cake recipes!

Sugar: This recipe uses just white sugar, not brown sugar.

Baking powder + baking soda: The baking powder and baking soda is what makes the cake rise!

Salt: Salt brings out sweetness in the cake.

Butter: Make sure the butter is chilled!

Eggs: Be sure your eggs are beaten, before adding it to the cake batter.

Sour Cream: Sour cream makes for the best result, but whole fat greek yogurt will also work.

Milk: Whole milk works best!

The Chantilly Cream + Strawberries:

To make the Chantilly Cream, just whip everything up in a bowl, until stiff peaks. Now, for the Macerated Strawberries, it’s pretty simple too. Just mash some of the strawberries, add in the white sugar, and add in the rest of the chopped strawberries. That’s all!

We also think these parfaits would be the perfect dinner party dessert! They are adorable and all of your guests will absolutely love them! What’s not to love about strawberries, cream and cake!?

As always, we hope you guys enjoyed this recipe! And if you try it, be sure to comment down below! Also, don’t forget to tag us on our Instagram @corrigansisters – Aubrey and Tara

Strawberry Parfaits

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Author: Corrigan Sisters
Total Time: 30 mins
Yield: 6 parfaits 1x

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Description

Ingredients

Units Scale

For the Cake:

2 + 1/4 cup all-purpose flour

1/4 cup + 2 tbsp. white sugar

1 + 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1/2 cup cubed butter, cold

2 large eggs, beaten

3/4 cup sour cream

1/4 cup whole milk

For the Macerated Strawberries:

1/2 lb. halved strawberries

2 Tbsp. white sugar

1 lb. cubed strawberries

For the Chantilly Cream:

2 cups heavy whipping cream

1/3 cup powdered sugar

1/2 tsp. vanilla extract

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Instructions

1. To make the cake: In a medium-sized bowl, combine 2 + 1/4 cup all-purpose flour, 1/4 cup + 2 Tbsp. white sugar, 1 + 1/2 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Whisk that until combined.

2. Add 1/2 cup cold cubed butter, and cut it into the dry ingredients, either using a pastry cutter or your hands, until large crumbs.

3. Add in 2 beaten eggs, 3/4 cup sour cream, and 1/4 cup whole milk. Stir that until combined, and a very thick dough-like batter forms. Spread it onto a small (11 x 9) baking sheet, lined with parchment paper.

4. Bake it at 400F for about 15-18 minutes, or until a toothpick inserted comes out clean. Let it cool completely. Then once it’s fully cooled, cut it into little cubes.

5. To make the Macerated Strawberries: In a small bowl, mash 1/2 lb. halved strawberries, and add in 2 Tbsp. white sugar. Now, add in the remaining 1 lb. cubed strawberries, and mix until combined.

6. To make the Chantilly Cream: In a medium-sized bowl, with an electric hand mixer, beat together 2 cups heavy whipping cream, 1/3 cup powdered sugar, and 1/2 tsp. vanilla extract. Beat that until stiff peaks form.

7. To assemble: Get your favorite parfait cups, and add on a layer of cream, then add some of the cake cubes, and add on a spoon of the macerated strawberries. Repeat that layer in the cup, finishing it off with a dollop of cream, a halved strawberry, and a chamomile flower. Repeat with the remaining parfaits.

8. Enjoy!

Prep Time: 10 mins
Cook Time: 15 mins
Category: Dessert
Method: Bake