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Strawberries and Stripes Parfait

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“This is great recipe for the Fourth of July or Labor Day - well anytime really. It comes from the California Strawberry Commission I like to make my own whipped topping but its good both ways”
READY IN:
30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 6 cups whole stemmed strawberries, divided
  • 12 cup sugar
  • 14 cup water
  • 1 tablespoon lemon juice
  • 12 Anjou pear, a frozen butter pound cake defrosted (10 3/4 oz.)
  • 8 ounces frozen extra creamy whipped topping, defrosted
  • 12 pint fresh blueberries
  • 12 cup shredded coconut, toasted
  • additional whole strawberries and mint sprig (to garnish) (optional)

Directions

  1. In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth. Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly. Pour sauce into medium bowl; cool completely.
  2. Meanwhile, cut the pound cake into 1/2-inch cubes. Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat. In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping. Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.
  3. Garnish with whole strawberries and mint, if desired.

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