Roasted Strawberry Parfaits with Vanilla Bean Whipped Cream

            

Ingredients

package of store bought sponge cake. I used a package of 6 mini ones. Turning on the oven to make my own in summer is not an option.

For the Roasted Strawberries:

6 cups fresh strawberries, washed, hulled and sliced in half

1/2 cup sugar, I used vanilla sugar which is just sugar with vanilla beans scraped into it

Juice of 1 fresh orange

For the Vanilla Bean Whipped Cream:

2 cups 35% cream

3 tbsp granulated sugar, I used vanilla sugar for that extra oomph

vanilla beans, split open and scraped

Directions

For the Roasted Strawberries:

Line a rimmed cookie sheet with parchment paper (important so the juices do not overflow in your oven). Set aside.

Hull your strawberries then cut them in half. Now rinse your strawberries. Pat them dry. Place them in a medium sized bowl.

Add the sugar and orange juice. Stir really well. Let stand while the oven preheats. Now place them cut side down on your parchment paper. Pour the juice over top of them as evenly as possible.

Place the cookie sheet in the oven and roast for about 10 to 15 minutes, depending on your oven and how soft you want your berries.

Remove and allow to cool if desired. You can serve this with warm roasted berries or cold roasted berries. Both ways are incredible.

Set aside either on the counter or in the fridge while you make the whipped cream.

For the Vanilla Bean Whipped Cream:

In a stand mixer (or a bowl with a hand mixer) combine the 35% cream, granulated sugar, and the scrapings from the inside of the vanilla bean. Discard the bean or use them in sugar to make vanilla sugar.

Now, turn the mixer on low speed until the cream just starts to thicken. Then turn it up to high and mix until whipped cream is fluffy and has soft peaks.

You can dollop this with a spoon or transfer it to a piping bag for a prettier presentation if desired. Make sure you keep the whipped cream cold until you are ready to put the parfaits together!

Putting it all together:

Line each of the 6 parfait or mini trifle dishes with cut up pieces of sponge cake. Make sure to divide evenly.

Now, take about 1/4 of the roasted strawberry mixture and lay over top of the sponge cake. Spoon out extra juices over top of the sponge cake to moisten it.

Now, pipe whipping cream over top of each dish evenly and top with roasted strawberries.

These can be eaten immediately or placed in the fridge for an hour or two before serving. Serve with a big old strawberries and cream smile!

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