Strawberry season runs from January to November, and the best from April through June. That means that you can find ripe, juicy, intensely colored red berries in the country almost all year long.
Why are we not taking advantage of that?
Did you know the United States is the biggest strawberry producer in the world?
We want to share with you an incredibly easy and fast recipe to make the most out of fresh strawberries, the Strawberry Parfaits. A perfect summer dessert, this individually served treat doesn’t just taste divine, but they are gorgeous too. Strawberry parfaits are just perfect.
We know, Strawberry Parfaits seem hard to make. The beautifully layered glasses of bright red and creamy white look like marbled works of art; actually, you only need top-quality ingredients and a spoon to stir.
The challenge is actually not in the serving, but comes from making the strawberry jelly consistent, not chunky or runny; just right. The secret is cooling and dissolving the jelly mixture with ice cubes; grandma’s secret.
The only problem you’ll have to deal with is everyone wanting more!
We’ve got you covered. Making our Strawberry Parfaits takes less than ten minutes, plus the necessary one-hour chill time.
What goes into a Strawberry Parfait?
The name of the game is patience. To get the right consistency, your parfaits have to settle and chill correctly; flavors merge, and textures fuse.
A spoonful of strawberry parfait must always be silky and coating, while tart and sweet. Done right, it melts in your mouth.
Make a batch and be confident. You’ll be making this little, picture-ready delights more often than you think.
For starters, strawberries. Fresh is better than frozen. Locally farmed and organic if you can. Strawberries are the heart and soul in this dessert, so make them count.
Strawberry jelly will give both, sweetness and consistency to the fruity part of your parfaits. Source your favorite brand; it’s hard to get this one wrong.
Whipped cream is the Ying for our strawberry Yang. The perfect parfait is balanced between sticky sweetness and white creaminess. If you have spare time, make your own whipped cream, its texture and freshness are unbeatable.
Chopnotch baking tips
- Sort the berries. Strawberries, especially when fresh, come in all colors and sizes. The first step to making a perfect dessert is using only the ripest, most beautiful strawberries. Discard under-ripe and damaged fruit.
- Show us your knife skills. In a simple recipe like this one, it’s the details that matter most. Slice your berries evenly, concentrate.
- Adjust the sweetness. Remember, we’re looking for balance, not cloying sweetness. Taste as you go and adjust as necessary.
- Work fast. Once you hydrate the jelly, you’re on the clock. Avoid an uneven texture.
- Choose your glassware. Don’t just go grabbing any clear cups you have in hand. Find a nice set of glasses to serve your pretty dessert. Think it through, choose Mason jars or crystal stemware, but be thoughtful.
- ½ cup fresh strawberries, sliced
- ¾ cup boiling water
- ½ cup cold water
- 10.1 g Strawberry Jelly Powder
- 1 cup whipped cream, and some for topping
- ¾ cup ice cubes
- Prepare the jelly. Pour boiling water to the bowl with jelly powder, mix well until dissolved.
- Prepare 2-4 glasses and put strawberry slices in each glass. Add cold water and ice cubes to the jelly mix, stir until ice cubes melt.
- Fill ¾ of each glass with jelly mix. Refrigerate for 20 minutes.
- Add whipped cream to the remaining jelly mix, stir until combined.
- Divide the mixture among glasses, refrigerate for 1 hour. Serve topped with whipped cream.