Best 20 Strawberry Parfaits Recipes

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.

EASY STRAWBERRY PUDDING PARFAITS

Steps:

• Prepare vanilla pudding according to package directions, except do not chill.
• In a medium saucepan over medium-low heat, stir together strawberries, jam, and sugar until jam is melted and the mixture is heated through, about 4 minutes. Remove from heat.
• In each of 4 parfait glasses, layer 1/8 of the pudding and 1/8 of the strawberry sauce. Repeat layers. Chill 45 minutes, or until set, before serving.

STRAWBERRY PARFAITS

Steps:

• Spoon ice cream into a large bowl. Dissolve gelatin in water; pour over the ice cream and blend well. Pour into parfait glasses. Refrigerate until set, about 1-1/2 hours.

FRESH STRAWBERRY AND RHUBARB SAUCE PARFAITS

Steps:

• In 2-quart saucepan, cook rhubarb, granulated sugar and drink over medium heat 10 to 15 minutes, stirring occasionally, until rhubarb is tender and mixture is syrupy.
• Add 1 cup of the strawberries; cook and stir 1 to 2 minutes, mashing slightly. Remove from heat. Stir in remaining strawberries. Cool slightly. Refrigerate at least 1 hour until chilled.
• Just before serving, in medium bowl, beat whipping cream, powdered sugar and vanilla until stiff peaks form. In each of 8 parfait glasses, layer sauce, cake cubes and whipped cream; repeat layers. Serve immediately. If desired, garnish each serving with fresh strawberry slice.

STRAWBERRY CHEESECAKE PARFAITS

Steps:

• In a small bowl, combine sliced strawberries and sugar; set aside. In a small bowl, beat the cream cheese and 1/3 cup confectioners' sugar. Add the sour cream, 1/4 teaspoon vanilla and almond extract. , In a small bowl, beat cream until it begins to thicken. Add the remaining confectioners' sugar and vanilla; beat until soft peaks form. Fold into cream cheese mixture. , In two parfait glasses, layer a fourth of the sliced strawberry mixture, cake cubes and cream mixture. Repeat layers. Cover and refrigerate for at least 1 hour. Top each parfait with two strawberry halves.

STRAWBERRY CREAM PARFAITS WITH COCONUT MACAROONS

Steps:

• Mix strawberries and 6 Tbs. of the sugar in a bowl; let stand until berries release their liquid, 30 to 60 minutes.
• When ready to assemble dessert, beat cream and orange zest to soft peaks, gradually adding remaining 1 1/2 Tbs. sugar.
• Pour 6 Tbs. of the strawberry juice that has collected in the bowl over the crumbled macaroons. Toss to coat.
• To assemble, choose six goblets that hold at least 12 ounces; in each, make two layers in the following order: scant 1/4 cup macaroons, scant 1/4 cup whipped cream, 1/4 cup strawberries. Refrigerate until ready to serve, up to 2 hours.

STRAWBERRY MOUSSE PARFAITS

Steps:

• Place strawberries in a food processor; process until pureed. In a small saucepan, combine cornstarch and strawberries until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a large bowl; refrigerate until chilled. , Set aside 1 cup strawberry mixture. Add condensed milk, orange juice and, if desired, food coloring to remaining mixture; stir until blended. Fold in whipped cream., Spoon 1/4 cup cream mixture into each of 12 parfait dishes or cocktail glasses. Layer each with 4 teaspoons of reserved strawberry mixture and 1/4 cup cream mixture. Refrigerate until serving.

STRAWBERRY MARGARITA PARFAITS

Steps:

• In medium saucepan, combine lime juice and orange juice. Sprinkle gelatin over top; let stand 1 minute to soften. Heat over low heat until clear and dissolved, stirring occasionally. Cool 5 minutes.
• Add tequila, liqueur, lime peel and condensed milk to gelatin mixture; mix well. Fold in whipped cream.
• Divide one-third of the strawberries among individual 10-oz. parfait glasses. Top with half of the tequila mixture. Top with half of the remaining strawberries and all of the remaining tequila mixture. Top with remaining strawberries. Cover glasses with plastic wrap; refrigerate at least 2 hours before serving.

STRAWBERRY CRUMBLE PARFAITS

Steps:

• In a large bowl, combine the flour, brown sugar and pecans; cut in butter until mixture resembles coarse crumbs. Spread into an ungreased 15x10x1-in. baking pan. Bake at 350° for 15-18 minutes or until golden brown. , In another large bowl, combine the milk, lemon juice and orange juice. Add strawberries. Fold in whipped cream. , Spoon 1 tablespoon of crumb mixture into each parfait glass; top with a scant 3 tablespoonfuls of berry mixture. Repeat layers. Sprinkle with remaining crumb mixture. Freeze until firm. Remove from the freezer 20-30 minutes before serving.

STRAWBERRY AND RHUBARB PARFAITS

Steps:

• Combine rhubarb, 1/2 cup water and sugar in heavy large saucepan. Scrape in seeds from vanilla bean; add bean. Cook over medium heat until rhubarb is almost tender, stirring occasionally, about 7 minutes. Add strawberries and cook 3 minutes. Transfer to bowl. Refrigerate until cold, about 4 hours.
• Mix yogurt and vanilla extract in medium bowl. (Strawberry-rhubarb mixture and vanilla yogurt can be prepared 2 days ahead. Cover separately and chill.)
• In each of 8 wineglasses or goblets, layer scant 1/4 cup yogurt mixture, 1/2 teaspoon golden brown sugar and 1/4 cup strawberry-rhubarb mixture. Repeat layering. (Parfaits can be prepared 4 hours ahead. Cover and refrigerate.)

STRAWBERRY-RHUBARB PARFAITS

Steps:

• Preheat oven to 400°F.
• Arrange rhubarb in 1 layer on a lightly oiled shallow (1-inch-deep) baking pan and sprinkle with confectioners sugar. Roast in middle of oven 30 minutes, or until very tender. Cool in pan on a rack.
• Purée rhubarb in a blender, scraping down sides several times, until smooth and transfer to a bowl. Purée strawberries and corn syrup in blender. Force purée through a fine sieve into a bowl and discard seeds. Stir one third of rhubarb purée into strawberry purée.
• Stir together remaining rhubarb purée and ice cream and freeze until firm enough to scoop, 1 to 2 hours.
• Layer strawberry-rhubarb purée and ice-cream mixture in 8 (6-oz) stemmed glasses.
• Serve immediately.

STRAWBERRY-RHUBARB FROZEN-YOGURT PARFAITS

Steps:

• Heat rhubarb and water to boiling in 2-quart saucepan. Boil 5 minutes, stirring occasionally; remove from heat. Stir in gelatin until dissolved. Boil 5 minutes longer, stirring constantly; remove from heat.
• Stir in strawberries. Serve sauce warm or cold, layering frozen yogurt and sauce in parfait glasses.

STRAWBERRY AND PINEAPPLE PARFAITS

Steps:

• Reserve 6 berries for top of parfaits.
• Slice remaining berries and mix with sugar.
• Let stand 10 minutes.
• Spoon half the berries 6 parfait glasses.
• Add 1 scoop ice-cream to each.
• Add half the pineapple.
• Repeat the layers.
• Top with whipped cream and reserved berries.

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 LEMON FOOL PARFAITS

Steps:

• In a saucepan, combine the strawberries, lemon juice and sugar. Cook over medium heat until the strawberries begin to soften, about 10 minutes. Remove the pan from the heat. Place the strawberry mixture in a food processor and process until smooth. Remove the mixture from the food processor and strain through a fine mesh strainer. Mix in the sliced strawberries and place in the refrigerator. Refrigerate until very cold. With an electric mixer, whip the cream. In parfait glasses, layer the strawberries and whipped cream, starting and ending with the whipped cream. Place in the refrigerate and chill for 4 hours.
• Remove the zest of the lemons using a vegetable peeler. Be careful not to get any of the white pith. Julienne the zest. Blanch the julienned zest in boiling water for 5 minutes to remove any bitterness. In a small saucepan, combine 1 cup of sugar and the water. Bring to a boil. Add the blanched zest to the sugar syrup. Remove the sugar syrup from the heat and let the zest steep for 10 minutes. Remove the zest from the syrup and lay out on a rack. Sprinkle with the remaining 1/4 cup sugar.
• Top the parfaits with some of the candied lemon zest.

STRAWBERRY-LIME QUINOA PARFAITS

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in lime zest; refrigerate 30 minutes., Layer 1/3 cup yogurt, 1/3 cup strawberries, 1/4 cup quinoa mixture and 1 tablespoon coconut into four parfait glasses. Repeat layers.

STRAWBERRY AND PEACH PARFAITS WITH MAPLE GRANOLA

Steps:

• Preheat oven to 350°F. Mix oats and almonds in 13x9x2-inch baking pan. Combine 1/4 cup maple syrup and butter in heavy small saucepan. Bring to boil. Pour maple syrup mixture over oat mixture; stir to blend well. Bake 10 minutes, stirring occasionally. Add raisins to oat mixture; stir to blend. Bake until mixture is golden and crisp, stirring occasionally, about 8 minutes longer. Cool granola completely in pan. (Can be prepared 1 week ahead. Store in airtight container at room temperature.)
• Gently toss strawberries, peaches and remaining 3 tablespoons maple syrup in large bowl to blend. Divide fruit mixture among 6 parfait glasses. Sprinkle each parfait with granola, dividing equally. Top each with scoop of frozen yogurt, if desired, and serve.

KEY LIME STRAWBERRY PARFAITS

Steps:

• In 1-quart stainless steel or nonstick saucepan (do not use aluminum because the filling mixture will discolor), stir together soymilk, 1/2 cup sugar, the cornstarch, Key lime juice and lime peel with wire whisk until cornstarch is dissolved. Heat to boiling, stirring constantly. Boil 1 minute, stirring constantly.
• Cover surface of pudding mixture with plastic wrap to prevent skin from forming. Refrigerate 30 minutes, stirring occasionally, or until cool.
• Meanwhile, in small bowl, mix crumb mixture; set aside.
• Gently fold 2 cups whipped topping into pudding mixture. Spoon 1/4 cup pudding mixture into each of 6 small parfait glasses or dessert bowls. Sprinkle each with 1/2 teaspoon crumb mixture. Arrange 2 tablespoons strawberries over crumb mixture. Repeat layers. Top each with dollop of additional whipped topping. Serve immediately.

STRAWBERRY LEMON PARFAITS

Steps:

• In a food processor, combine strawberries and sugar. Process for 20-30 seconds or until the berries are coarsely chopped. Divide half of the mixture into four parfait glasses. Top with yogurt and remaining berries.

HEART-SHAPED STRAWBERRY PARFAITS

Steps:

• Slice pound cake crosswise into four 1/4-inch-thick slices, reserving any remaining pound cake for another use. Insert a 3-inch heart-shaped mold into each slice and remove any of the cake that remains around the outer edge of the cutter. Transfer cutters, with cake in the bottom to a parchment paper-lined baking sheet; set aside.
• Fill a medium saucepan with about 2 inches of water and bring to a boil; reduce to a simmer. In the heatproof bowl of an electric mixer, combine the eggs, yolk, 3 tablespoons sugar, and a pinch of salt. Set bowl over, but not touching, simmering water and whisk until egg mixture reaches 140 degrees on an instant-read thermometer. Transfer bowl to an electric mixer fitted with the whisk attachment, and whisk until mixture is thickened and forms ribbons.
• Meanwhile, in the bowl of a food processor, combine 2 pints strawberries, remaining 1/2 cup sugar, lemon juice, and a pinch of salt. Pulse until finely chopped; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream until soft peaks form. Fold whipped cream into yolk mixture, along with 1/4 of the strawberry mixture, until well combined. Top the cake-filled molds with the yolk mixture, smoothing out the top so that it is even with the molds. Transfer to a freezer and freeze overnight. Refrigerate remaining strawberry mixture overnight.
• Remove parfaits from freezer. Push strawberry parfaits from molds to remove, using a hot towel, if necessary. Let parfaits stand for 20 minutes.
• Cover the bottom of each of four dessert plates with remaining strawberry mixture; top with parfait. Dust with confectioners' sugar and fan strawberry slices on top of parfaits; serve immediately.