Strawberry Parfait

Strawberry Parfait

A parfait is a layered dessert traditionally made with fruit, cream or yogurt, and crunchy elements such as granola or cookie crumbs. This strawberry version is fresh, creamy, lightly sweet, and perfect for breakfast, dessert, or a special brunch treat.

Ingredients (2–4 servings)

For the strawberries:

2 cups fresh strawberries, washed and diced
2–4 teaspoons sugar, honey, or agave (adjust to sweetness)
1 teaspoon lemon juice (optional, enhances flavor)

For the cream layer (choose one):

A. Yogurt Style (lighter)
• 2 cups vanilla or plain Greek yogurt
• 1–2 teaspoons honey or maple syrup
• 1/2 teaspoon vanilla extract
B. Dessert Cream Style (richer)
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract

Crunchy layer options:

Granola (classic)
Crushed graham crackers
Shortbread or vanilla wafers
Toasted nuts (almond, pecan, pistachio)
Crumbled ladyfingers or sponge cake

Optional extras:

Mint leaves
Chocolate shavings
Strawberry syrup
Lemon zest

🌟 Preparation Steps

1. Macerate the strawberries

Add diced strawberries to a bowl with sugar and a splash of lemon juice. Stir and let rest 10–15 minutes until juicy.

2. Prepare the cream

For yogurt: Stir yogurt with honey and vanilla until smooth.
For dessert cream: Whip cream, powdered sugar, and vanilla until soft-to-medium peaks.

3. Layer the parfait

Use glass cups or parfait bowls.

Order of layers (repeat 2x):

Strawberries & juice
Cream or yogurt
Granola or crumbs

Finish with a strawberry topper.

✨ Serving Suggestions

Serve immediately if using granola so it stays crunchy.
For meal-prep, layer yogurt + strawberries first, add granola right before eating.
Chill for 30 minutes if you like it extra cold and thick.

🍰 Variations

Style	Modifications
Breakfast Healthy	Greek yogurt + chia seeds + almonds
Dessert Style	Mascarpone cream + sponge cake cubes
Tropical	Add mango, pineapple, coconut flakes
Chocolate-Lovers	Use chocolate granola + drizzle of chocolate sauce
Low-Sugar	Use ripe strawberries + plain yogurt + no added sugars

💡 Chef Tips

Add a splash of balsamic glaze for gourmet restaurant flavor.
For extra firmness, chill parfait glasses before filling.
Mix half the strawberries into the cream for a pink marble effect.

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ANOTHER RECIPES

Ingredients

* 1 cup of heavy or whipping cream
* 4 tablespoons of confectioners sugar
* 4 tablespoons of sugar
* 4 cups of fresh strawberries
* 4 parfait cups
* 1 recipe for chocolate sauce

Instructions

1. Wash and dry the strawberries.
2. Cut the tops off of the strawberries.
3. Slice the berries.
4. Place the sliced strawberries in a bowl and sprinkle with the 4tablespoons of sugar.
5. Mix and place in the refrigerator while you make the cream.
6. Using a medium sized bowl that has been chilled for about ten minutes in the refrigerator, whisk the cream for three minutes.
7. Add half of the confectioners sugar and continue whipping for another two minutes.
8. Add the rest of the confectioners sugar and whip to a medium stiff peak.
9. Place about a quarter cup of sliced strawberries in the bottom of each glass.
10. Carefully pour a small amount of chocolate sauce in the center of the strawberries.
11. Add a good dollop of whipped cream over the strawberries, about a quarter cup but you don’t have to measure it.
12. Repeat this process until you reach the top of the glass.
13. Top with a large dollop of whipped cream and any remaining strawberries.
The strawberry dessert recipe is ready....enjoy the dessert !
deluxe-strawberry-shortcake-dessert

VIDEO:

Strawberry Shortcake Recipe

Recipe

Avoid the pre-packaged options and create a delightful strawberry shortcake from scratch this summer with this recipe! These subtly sweet biscuits are ideal for complementing succulent strawberries and freshly whipped cream.

I first shared this recipe in 2017 and have since enhanced it with new photographs, a video tutorial, and additional tips for success. In 2022, I also revised the biscuit recipe. By reducing the amount of flour and , incorporating a small amount of , and adding a , these delightful biscuits have reached new heights.

Today, we celebrate authentic food and genuine flavor without any , , , , , , or whimsical elements. Strawberries + sweet biscuits + whipped cream. Each summer brings a new anthem with the latest chart-topping song, yet the summer dessert anthem remains unchanged year after year. The dessert that lingers in our minds, tastes exquisite at any hour, and comforts our summer spirit is undoubtedly strawberry shortcake.

"This was outstanding! The best strawberry shortcake I’ve ever prepared! Using local berries that are available for only a few weeks each year truly elevated the dish! The flavors blended beautifully. I adored the taste of the shortcake, which was light and flaky, crisp on the outside and moist on the inside. Exceptional!

"This recipe was simple to assemble for the impressive presentation it provided. Everyone appreciated not only the appearance but also the flavor of this incredible dessert! It made our unforgettable, and I will certainly be making this again!

Here’s What You May Not Know About Strawberry Shortcake

Crafting completely homemade strawberry shortcake is more straightforward than you might imagine. Ditch the store-bought biscuits and . Instead, enjoy the process of making strawberry shortcake at home. Pile the homemade biscuits high with juicy strawberries and fresh whipped cream, which is also remarkably easy to prepare. If you can grab store-bought whipped cream from the dairy section, you can certainly whip up fresh cream yourself.

I trust I am not inundating you with all this homemade delight—I assure you it is all quite manageable. It may even be simpler than preparing . And that is what summer signifies, correct? Straightforward, joyful, and pure homemade goodness that honors the season’s fresh tastes.

Fresh Strawberries for Strawberry Shortcake

You require only two components for the strawberry filling: sugar and fresh strawberries. Dice the strawberries and combine them with a bit of sugar. The sugar aids in releasing the strawberries' delectable juices, which will flow into the sweet biscuits and whipped cream. (This is the best aspect of strawberry shortcake!) I suggest mixing the strawberries and sugar prior to making the biscuits; this allows the strawberries some time to release their juices.

Use Cold & Cubed Butter in the Biscuits

Utilize a food processor or pastry cutter, similar to what we do for pie crust, to incorporate the cold butter into the dry ingredients, as outlined in the printable recipe below.

How to Make & Shape These Biscuits

The biscuits for this strawberry shortcake are not nearly as tall and airy as standard biscuits. Just to align your expectations accordingly! Do not anticipate a very tall biscuit.

The shaping technique is precisely like our regular biscuits using the fold and flatten method. Flattening and folding biscuit dough generates multiple flaky layers, just as it does when we prepare homemade croissants. This step is much simpler than it appears. First, transfer the crumbly dough onto a floured work surface:

Flatten the dough to approximately 3/4 inch thick using your hands or a rolling pin:

Fold both ends into the center:

Rotate it:

Flatten again and repeat two more times.

Employ a biscuit cutter to shape them. You may use a 3-inch biscuit cutter or a 2.75-inch biscuit cutter. You can bake the biscuits on a lined baking sheet, in a , or in a round cake pan. A brush of and a sprinkle of coarse sugar provides the sweet biscuits with a wonderfully crisp top.

Homemade Whipped Cream

Just three ingredients are required: cold heavy cream or heavy whipping cream, sugar, and . The colder the heavy cream, the greater the volume of your whipped cream. Unlike commercially produced whipped cream, you have the ability to adjust the sugar content. I prefer my whipped cream to be lightly sweetened when paired with strawberry shortcake, so we will only use two tablespoons. Additionally, homemade whipped cream is significantly more delicious than its store-bought counterpart.

With its airy and fluffy texture, whipped cream serves as an ideal topping for pies, cakes, cupcakes, cheesecakes, , and much more.

Let’s Assemble Strawberry Shortcake

Once the biscuits are baked, it is time to put together the strawberry shortcakes. Strawberry shortcake is delightful with warm biscuits, chilled strawberries, and cold whipped cream; however, you may also choose to allow the biscuits to cool completely.

The assembly of the strawberry shortcakes is the enjoyable part! You can easily create a “strawberry shortcake bar” where everyone can construct their own creations. Furthermore, you could certainly incorporate with the sweet strawberries for a festive summer treat.

spooning strawberries onto biscuit and assembling strawberry shortcake

strawberry shortcake on a silver plate

More Fan-Favorite Summer Desserts

– only three ingredients in the filling

– featuring a homemade biscuit topping

Notes

Make Ahead Instructions: Each component of this recipe can be prepared in advance. The biscuits can be made up to three days ahead and stored tightly covered at room temperature, or frozen for up to three months. Ensure they are completely thawed before use. The strawberries in step one can be prepared up to one day in advance. The whipped cream can also be made up to one day in advance. Both should be stored in the refrigerator.

Flour: It is beneficial to start with cold flour when preparing biscuits. If possible, place the flour in the freezer for 30 minutes prior to beginning the process.

Baking Powder: To prevent a chemical aftertaste, ensure that your baking powder is labeled as . I typically use the , and although the ingredients indicate , I have never detected an aluminum aftertaste.

Buttermilk: If desired, you may replace buttermilk with whole milk. The acidic nature of buttermilk is not necessary for the biscuits to rise, as we are utilizing baking powder. However, if you prefer the tangy flavor—which I highly recommend—you can create your own buttermilk substitute. Simply add 2 teaspoons of fresh lemon juice or white vinegar to a liquid measuring cup. Then, pour in enough cold milk to total 1 cup. (The recipe requires 1 cup, plus an additional 2 tablespoons for brushing; regular milk can be used for the brushing.) Whisk the mixture together and allow it to sit for 5 minutes before incorporating it into the recipe. Whole milk is ideal for the homemade sour milk substitute, although lower fat or nondairy milks can suffice in a pinch. (In my experience, biscuits made with lower fat or nondairy milks do not taste as rich or rise as high.)

If you are using a cast iron skillet: Should your cast iron skillet not be well-seasoned, I suggest greasing it with a small amount of vegetable oil or melted butter. Apply a thin layer of either on the bottom and around the sides. There is no need to preheat the cast iron skillet before use, although you may choose to do so by placing it in the preheated oven for 15 minutes before arranging the shaped biscuits within it.

Older Version of This Recipe: This recipe has been tested and retested based on feedback from readers. The previous version of this recipe called for 3 cups (375g) of all-purpose flour and 2 tablespoons of baking powder (without baking soda). The current recipe yields superior results, producing more flavorful and taller biscuits.

OTHER RECIPES

...a nice strawberry dessert recipe..try this one out ! Great !

Strawberry dessert Ingredients

* 4 cups flour

* 1 teaspoon salt

* 2 ounces butter

* 4 teaspoons baking powder

* 1 quart strawberries

* Milk

Strawberry dessert Instructions

1. Hull the berries, sweeten and mash them slightly with a spoon, and stand aside.

2. Sift the salt and baking powder with the flour and cut in the butter; add sufficient milk to make a dough, stirring with a fork.

3. Mix quickly, and put it at once in a greased baking pan, and bake in a quick oven thirty minutes.

4. When done, cut the crust with a knife and pull open the cake.

5. Spread it thickly with butter, and put in the berries, reserving some for the top.

6. Put on the crust, cover the top with the remaining berries, dust with powdered sugar, and serve with whipped cream. The strawberry dessert recipes is ready...enjoy the dessert ! Nice ! strawberry-parfait

Video:

Deluxe Strawberry Shortcake Dessert

Strawberry Shortcake Cake

This cake embodies everything one could desire in a summer dessert. It is remarkably easy to prepare, can be made in advance, and features simple flavors that are widely appreciated. After all, who could resist ? Especially when served atop a delightful ?

What is a strawberry shortcake cake?

This variation on individual captures the same dense, tender, and buttery texture of a strawberry shortcake biscuit, but is baked in an , making it significantly easier to prepare while remaining just as delicious. The outcome is a visually appealing cake that is also straightforward to create, showcasing all the delightful light flavors of summer. It is the ideal dessert to prepare for a summer dinner party, a , or simply for the joy of it!

Ingredients for strawberry shortcake cake

The most enjoyable aspect of this cake is its simplicity; it requires only 8 basic ingredients. Here is your shopping list:

All-purpose flour

Our tips for the best strawberry shortcake

This strawberry shortcake cake recipe is a cherished family tradition passed down from my mother, and I have been making it alongside her for my entire life. You can trust that I possess all the essential tips and tricks to ensure this cake turns out perfectly every time!

Use in-season strawberries: This cake is best made during the summer when fresh strawberries are at their peak flavor. Alternatively, you can experiment with other fruits (it pairs wonderfully with various berries or juicy peach slices) if strawberries are out of season!

Use cold butter: This cake is essentially a large strawberry shortcake biscuit, and the secret to achieving a tender biscuit lies in using cold butter! If the butter is too warm, it will melt into the cake, preventing you from achieving that desirable buttery, almost laminated texture!

Top the cake with sugar — While it may seem like a minor detail, this step results in a stunning and flavorful finish.

Homemade shortcake. I have a little secret sauce that I like to use to add an extra crunch, which truly makes a significant difference.

Let the shortcake cool completely before you begin assembling it — Do NOT attempt to assemble this strawberry shortcake cake while it is still warm. If you do, the will spill everywhere, resulting in a messy cake, which is quite unfortunate.

Is it possible to transform this strawberry shortcake cake into individual strawberry shortcakes?

Absolutely! Just substitute 2/3 cup of milk for 1 cup in the recipe below and roll out your dough on a well-floured surface! I have also included a note in the recipe card with this information 🙂

How to store strawberry shortcake cake

I suggest assembling this cake right before you intend to serve it. This approach prevents the cake from becoming soggy beneath the layers of whipped cream and berries. You can certainly prepare the cake portion in advance, but refrain from adding the cream and berries until you are ready to serve!

Regarding the storage of leftovers, to be honest, they do not keep very well (though you should still save any remaining portions!). If the cake is stored in the refrigerator with the berries and whipped cream, it tends to become quite soggy if left for more than a day!

Happy baking, my friends!

Notes

If you’d rather make individual strawberry shortcakes, reduce the amount of milk to 2/3, roll out the dough to 3/4″ thickness and cut to your desired size shortcakes! Bake at 350°F until golden brown all over, anywhere from 12 to 18 minutes depending on how big you make them!!

OTHER RECIPES

Ingredients:

* :

* 1 quart strawberries, rinsed, hulled, sliced

* 1/3 cup sugar * :

* 3 cups sifted all-purpose flour

* 4 1/2 teaspoons baking powder

* 1 teaspoon salt

* 1/3 cup shortening

* 1/3 cup butter

* 1 cup milk

* melted butter

* whipped cream, sweetened with a little sugar if desired

INSTRUCTIONS:

Place strawberries in a large bowl; sprinkle with 1/3 cup of sugar. Let stand, covered, for at least 1 hour before serving.

Sift dry ingredients into a mixing bowl.

Cut in shortening and butter until mixture is fine.

Add milk; stir with a fork until all flour is moist.

Turn out onto a lightly floured board and knead gently for 20 seconds.

Divide dough into 2 equal portions.

Gently roll out or pat each portion to fit a 9-inch round cake pan.

Place each portion into a lightly buttered pan; press edges to form a slight ridge.

Brush with melted butter.

Bake at 450° for 12 to 15 minutes.

Brush each layer with butter.

Spoon sweetened strawberries and juice between layers and on the top.

Serve warm, cut in wedges, with whipped cream.

The strawberry dessert recipe is ready to serves 10 person..hmm..delicious !

Enjoy it ! strawberry-pie-with-cream-cheese.

VIDEO:

Strawberry Phirni (strawberry Rice Pudding)

Strawberry Phirni (strawberry Rice Pudding)

A delicately sweet, velvety rice pudding infused with cardamom and folded with fresh strawberry purée. Served chilled, this is a restaurant-quality dessert with perfect texture and flavor balance.

🧾 INGREDIENTS (Serves 4–6)

For the Phirni Base

¼ cup basmati rice (soaked 30 minutes)
4 cups whole milk
½ cup sugar (adjust to taste)
4–5 green cardamom pods, lightly crushed
8–10 saffron strands (optional, adds subtle golden richness)
Pinch of salt

For the Strawberry Layer

1¼ cups fresh strawberries, hulled
1–2 tablespoons sugar (depending on sweetness of berries)
1 teaspoon lemon juice
Optional: 1 teaspoon rosewater or ½ teaspoon vanilla

For Garnish

Finely chopped pistachios or almonds
Fresh strawberry slices
Edible rose petals or mint leaves

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prep the Rice

Rinse the soaked rice and drain.
Grind to a coarse paste using 2–3 tablespoons of water or milk.
- Phirni requires a coarse texture — not smooth like kheer.

2. Cook the Phirni

Bring milk to a gentle boil in a heavy pot.
Reduce heat and add crushed cardamom and saffron.
Stir in the rice paste slowly, ensuring no lumps.
Cook on low heat, stirring constantly, for 20–25 minutes until thick and creamy.
Add sugar and a pinch of salt.
Continue simmering 3–4 minutes until fully dissolved and the pudding is silky.

The phirni should be thick enough to coat the back of a spoon.

3. Make the Strawberry Purée

Blend strawberries with sugar and lemon juice until smooth.
Taste and adjust sweetness.
Optionally add rosewater for a soft floral finish.

4. Cool the Phirni BEFORE Adding Strawberries

Very important:
Allow the cooked phirni to cool until warm (not hot) — about 25–30 minutes.
Adding strawberry purée to hot phirni can curdle the milk.

5. Fold in the Strawberry Purée

Once the phirni has cooled to warm room temperature, fold in the strawberry purée.
Mix until a uniform, natural pink color forms.
Adjust thickness by adding a splash of cold milk if needed.

6. Chill

Pour into small bowls, glasses, or traditional mitti (clay) cups.
Refrigerate at least 2–3 hours — overnight gives the best flavor.

🍓 TO SERVE

Garnish with:

Chopped pistachios
Fresh strawberry slices
Mint or rose petals
A drizzle of strawberry syrup

Serve cold for the most luxurious texture.

🌟 CHEF TIPS FOR PERFECT STRAWBERRY PHIRNI

Grind rice coarse, not fine — this is authentic phirni texture.
Keep heat low to prevent sticking or scorching.
Chill well; strawberry desserts taste brighter cold.
If the color is pale, add 1–2 teaspoons more puree before serving.
For a glossy finish, fold in 1 tablespoon strawberry jam at the end.

💡 VARIATIONS (PREMIUM)

1. Strawberry Rose Phirni

Add 1 teaspoon rosewater and garnish with roses.

2. Strawberry Coconut Phirni

Replace 1 cup milk with coconut milk.

3. Strawberry Almond Phirni

Stir in 2 tablespoons almond flour for richness.

4. Strawberry Rabri-Style Phirni

Cook 10 extra minutes until ultra thick, like a mousse.

5. Strawberry Phirni Parfaits

Layer with crushed pistachio brittle or vanilla sponge cake.

⏲ STORAGE

Keep refrigerated up to 3 days.
Do not freeze (texture will separate).
Stir before serving if pudding thickens too much.

OTHER RECIPES

Ingredients:

Strawberries- 200g
Sona Masoori Rice- 1 cup
Semolina- 1/4 cup
Condensed milk- 100 ml
Cardamom powder- 1/4 tsp
Milk- 1 liter
Almonds- 5
Sugar- 3 tbsp
Pink food color- a drop

Directions:

Soak the rice for 2 hours and grind it to a paste. ]

Wash and hull the strawberries.

Chop the strawberries finely.

Cook the chopped strawberries with 3 tbsp sugar in a saucepan on medium flame.

Keep stirring and very soon the strawberries will break down into a puree.

Heat milk in a wide mouthed vessel and add the ground rice paste and semolina.

Keep stirring because otherwise they will tend to become lumpy.

Add the strawberry puree and condensed milk and cook the phirni over medium flame.

Keep stirring so that they phirni does not turn lumpy.

Cook for 10 minutes before adding the cardamom powder and food color.

Cook further for 5 more minutes from here.

Switch of the stove and garnish the phirni with chopped almonds before serving.

Serve chilled. Cool.

Enjoy the Strawberry Phirni (strawberry Rice Pudding) recipes !!!

Strawberry Phirni (strawberry Rice Pudding) Video :

Easy Strawberry Dessert Napoleon

Easy Strawberry Dessert Napoleon

Layers of buttery pastry, silky cream, and fresh strawberries create a bakery-style dessert you can assemble in minutes. This is the easiest “wow-factor” strawberry dessert you can make.

🧾 INGREDIENTS (Serves 6–8)

For the Pastry Layers

1 sheet frozen puff pastry, thawed
1 egg + 1 tablespoon water (egg wash)
2 tablespoons coarse sugar, optional
Powdered sugar, for dusting

For the Strawberries

3 cups fresh strawberries, sliced
⅓ cup granulated sugar
1 tablespoon lemon juice
1 teaspoon vanilla extract
Optional: ¼ cup strawberry preserves (for glossy layers)

For the Cream Filling

Choose one based on preference:

Option A: Classic Vanilla Whipped Cream

2 cups cold heavy whipping cream
½ cup powdered sugar
2 teaspoons vanilla extract
Pinch of salt

Option B: Pastry-Cream Style (Cream Cheese Whip)

8 oz cream cheese, softened
½ cup powdered sugar
1 teaspoon vanilla
1¾ cups whipped cream folded in
This gives a firmer, bakery-style Napoleon.

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Puff Pastry

Preheat oven to 400°F (205°C).
Unfold the puff pastry and cut into rectangles (typically 6–9 pieces).
Place on parchment-lined sheet.
Prick each rectangle with a fork to prevent over-puffing.
Brush lightly with egg wash.
Sprinkle coarse sugar (optional).
Bake 12–15 minutes or until golden and crisp.
Cool completely.

2. Prepare the Strawberries

Combine sliced strawberries, sugar, lemon juice, and vanilla.
Let sit 10–15 minutes to release juices.
If you want glossy layers, warm strawberry preserves for 10 seconds and fold in.

3. Make the Cream Filling

Whipped Cream Version

Beat heavy cream, powdered sugar, vanilla, and salt to soft peaks.

Bakery-Style Cream Cheese Version

Beat cream cheese and powdered sugar until smooth.
Fold in whipped cream until fluffy.
Chill to firm slightly.

4. Assemble the Napoleons

You can assemble individual desserts or a large stacked pastry.

Individual Layered Napoleons

Place one pastry rectangle on a plate.
Pipe or spoon cream onto it.
Add sliced strawberries.
Add another pastry layer.
Repeat layers as desired (2–3 layers total).
Top with cream, a few strawberry slices & powdered sugar.

Large Sharing Napoleon

Layer in this order:

Pastry sheet
Cream
Strawberries
Repeat and slice like cake.

✨ CHEF-LEVEL TIPS FOR PERFECT NAPOLEONS

Assemble just before serving to maintain crisp pastry.
If making ahead, keep components separate.
For restaurant-level presentation:
- Alternate angles of pastry
- Drizzle plate with strawberry syrup or white chocolate
- Add a small mint leaf on top

🌟 PREMIUM VARIATIONS

1. Strawberry Lemon Napoleon

Add lemon curd between layers.

2. Strawberry Cheesecake Napoleon

Use cream cheese filling + add graham cracker crumbs between layers.

3. Strawberry Chocolate Napoleon

Brush each pastry layer with melted chocolate before assembly.

4. Mascarpone Strawberry Napoleon

Use a mascarpone whipped cream for an Italian-style version.

5. Almond Napoleon

Sprinkle sliced almonds on pastry before baking.

🍽 SERVING SUGGESTIONS

Best served fresh
Beautiful for brunch, showers, Valentine’s Day, Mother’s Day, or summer parties
Serve with extra berries and powdered sugar

OTHER RECIPES

Ingredients:

1 sheet (half of a 17 oz. pkg) frozen puff pastry*
1 (3.4 oz) pkg. instant vanilla pudding mix
1 cup milk
1 teaspoon almond extract
1 cup whipped topping
2 cup stemmed and sliced strawberries
1/3 cup sliced almonds, toasted (optional)
Powdered sugar, for garnish

Directions:

Heat oven to 400 degrees.

Thaw folded pastry sheet for 20 minutes.

Open sheet and cut along folds to make three equal strips; halve each strip to make six rectangles.

Space apart on baking sheet.

Bake in center of oven about 15 minutes until well browned and baked through.

Remove to rack to cool.
Meanwhile, in a bowl, whisk pudding mix, milk, and extract for 2 minutes; fold in whipped topping and blend thoroughly.

Cover and refrigerate.
Carefully split each piece of pastry in half horizontally.

Cover bottom halves with almonds, then pudding mixture and sliced strawberries, dividing equally. Cover with pastry tops.

Dust with powdered sugar.
This recipe makes 3 servings and enjoy it!

VIDEO:

Strawberry Angel Food Dessert

Strawberry Angel Food Dessert

A dreamy no-bake dessert made with tender angel food cake, sweet macerated strawberries, and a luscious whipped cream–cream cheese filling. It’s easy, elegant, and perfect for potlucks or spring gatherings.

🧾 INGREDIENTS

For the Strawberry Layer

4 cups fresh strawberries, sliced
½ cup granulated sugar (adjust to taste)
1 tablespoon lemon juice
1 teaspoon vanilla extract
Optional: ½ cup strawberry jam or strawberry pie filling (for extra syrup)

For the Cream Layer

8 oz cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy whipping cream, very cold
Pinch of salt
Optional: 2 tablespoons instant vanilla pudding mix — helps thicken and stabilize

For the Cake Layer

1 prepared angel food cake (store-bought or homemade)
- Cut into cubes, about 1-inch

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

Mix sliced strawberries with sugar, lemon juice, and vanilla.
Let stand at least 15–20 minutes until juicy.
If using strawberry jam, stir it in now for a richer, thicker syrup.

2. Make the Cream Layer

Beat cream cheese, powdered sugar, vanilla, and salt until smooth.
In a separate chilled bowl, whip the cold heavy cream to soft peaks.
Fold whipped cream into the cream cheese mixture until light and airy.
Add pudding mix if you want a firmer mousse-like texture.

3. Assemble the Dessert

Use a trifle dish, glass bowl, 9×13 dish, or individual cups.

Layering order:

Angel food cake cubes
Spoonfuls of strawberries + some syrup
Cream layer

Repeat layers until dish is full, finishing with cream.

4. Chill

Refrigerate at least 4 hours, preferably overnight.
This sets the layers and allows the cake to absorb strawberry juices.

🍓 TO SERVE

Top with:

Extra strawberries
A drizzle of strawberry syrup
Shaved white chocolate
Fresh mint

Serve cold and fluffy.

🌟 PREMIUM VARIATIONS

1. Strawberry-Lemon Angel Delight

Add lemon zest to the cream layer + use lemon curd between layers.

2. Triple Berry Angel Dessert

Add blueberries and raspberries for a red-white-blue trifle.

3. Strawberry Cheesecake Angel Dessert

Increase cream cheese to 12 oz + add graham cracker crumbs between layers.

4. Frozen Strawberry Angel Dessert

Freeze 4–6 hours for an ice-cream-cake texture; slice like semifreddo.

5. Chocolate-Dipped Strawberry Angel Dessert

Drizzle melted chocolate between layers for a fancy twist.

⏲ STORAGE

Refrigerate up to 3 days
Best within first 24 hours (cake stays fluffiest)
Not freezer-friendly unless using the frozen version

OTHER RECIPES

Ingredients

1 (10 inch) angel food cake
2 (8 ounce) packages cream cheese, softened
1 cup white sugar
1 (8 ounce) container frozen whipped topping, thawed
1 quart fresh strawberries, sliced
1 (18 ounce) jar strawberry glaze

Directions

Crumble the cake into a 9x13 inch dish.
Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.
In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving. Enjoy !

VIDEO:

Strawberry Watercress Sandwich

Sweet strawberries + peppery watercress + silky cream spread = a delicate gourmet sandwich ready in minutes.

🧾 INGREDIENTS (Makes 6–8 small sandwiches)

For the Filling

1 cup fresh strawberries, thinly sliced
1 teaspoon lemon juice
1–2 teaspoons honey or sugar (to taste)
⅛ teaspoon salt
1 small bunch fresh watercress, tough stems removed
4 oz cream cheese, softened
2 tablespoons mascarpone or plain Greek yogurt (optional but elevates texture)
1 tablespoon finely chopped fresh mint or basil (optional but highly recommended)
Freshly ground black pepper, to taste

For the Sandwiches

8 slices soft white sandwich bread or brioche
Unsalted butter, softened (optional—adds classic tea-sandwich richness)

👩‍🍳 STEP-BY-STEP INSTRUCTIONS

1. Prepare the Strawberries

Toss sliced strawberries with lemon juice, honey, and a pinch of salt.
Let sit 10 minutes to release juices but remain firm.
- This light maceration brightens flavor without making the sandwich soggy.

2. Make the Cream Spread

In a bowl, mix cream cheese and mascarpone/Greek yogurt until smooth.
Stir in mint/basil and a pinch of black pepper.
Taste and adjust: add a drizzle of honey or more lemon if needed.
- The goal: lightly sweet, tangy, creamy spread to balance the peppery greens.

3. Prep the Bread

Trim crusts if making tea-style triangles or rectangles.
Lightly butter each slice if desired — this creates a moisture barrier and elevates flavor.

4. Assemble the Sandwiches

Spread a generous layer of the cream mixture on each slice of bread.
Add a thin layer of watercress on one side.
Arrange strawberry slices evenly on top.
Close the sandwich and press gently.
Slice into:
- Tea rectangles
- Elegant triangles
- Mini finger sandwiches

✨ FLAVOR NOTES

Strawberries = sweet, fruity, fresh
Watercress = peppery bite
Cream cheese = tangy richness
Herbs (mint/basil) = bright + aromatic
This sandwich tastes like a cross between a berry salad and a spring tea sandwich: delicate but flavorful.

🌟 OPTIONAL ADD-INS (Gourmet Variations)

1. Strawberry Balsamic Drizzle

Add 1 tsp aged balsamic to the macerated berries.

2. Nutty Crunch Layer

Add thinly sliced almonds or pistachios inside.

3. Honey-Ricotta Spread

Swap cream cheese for ricotta whipped with honey and lemon zest.

4. Goat Cheese Upgrade

Mix 2 tbsp goat cheese into the spread for a tangier adult version.

5. Cucumber & Strawberry Tea Sandwich

Add thin cucumber rounds for refreshing contrast.

🍽 SERVING SUGGESTIONS

Serve chilled or at room temperature
Perfect with tea, lemonade, sparkling water, or brunch cocktails
Pair with scones, fresh fruit, or a spring salad

⏲ STORAGE

Best eaten fresh within 1–2 hours
If prepping ahead:
- Keep strawberries separate
- Assemble just before serving

OTHERS RECIPES

Strawberry Dessert Recipes Ingredients

* For each sandwich:

* 2 slices of buttered bread

* 2 tablespoons watercress, chopped

* 10 strawberries, cut in halves

Strawberry Dessert Recipes Instructions

1. First of all spread the chopped watercress on both slices of bread.

2. And then arrange on each slice the strawberries.

3. Nest is to place one slice on top of the other and press lightly.
Enjoy the strawberry dessert !

VIDEO:

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