Strawberry Lemon Parfaits
Yields: 6 individual cups (about 150 ml each)
  • 2 cups chopped strawberries
  • 2 tablespoons granulated sugar
  • 1 cup heavy cream
  • 2 tablespoons granulated sugar
  • ½ teaspoon pure vanilla extract, optional
  • Vanilla cake (pound cake or sponge cake) or biscotti cookies, cut into small pieces
  • 1 cup lemon curd
  1. To make the strawberries: Place the strawberries and 2 tablespoons sugar in a bowl and mix to combine. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices.
  2. To make the whipped cream: using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar, and vanilla on high speed until medium peaks form.
  3. Assembly: Place a few cake/cookie pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices), and then the whipped cream. Repeat the layering once more. For decoration, you can top each glass with fresh strawberry. If not serving immediately, cover and store in the refrigerator for several hours.
Recipe by Pretty. Simple. Sweet. at