Strawberry Recipes from Razzle Dazzle Recipes
Strawberries and Stripes Parfait Recipe
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Strawberries and Stripes Parfait

6 C. (2 lbs.) whole stemmed strawberries, divided
1/2 C. sugar
1/4 C. water
1 T. lemon juice
1/2 of a frozen butter pound cake (10 3/4 oz.) defrosted
1 package (8 oz.) frozen extra creamy whipped topping, defrosted
1/2 pint fresh blueberries
1/2 C. shredded coconut, toasted
Additional whole strawberries and mint springs for garnish (optional)

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.

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.

Garnish with whole strawberries and mint, if desired.

Makes 8 servings.


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