Strawberry Chic Parfaits

These stylish mini desserts are the ultimate early summer indulgence—layers of homemade pound cake, macerated strawberries, and fluffy whipped cream, all served in elegant glassware and topped with a fresh mint leaf. Light, luscious, and full of seasonal flair, these parfaits are just as pretty as they are delicious. A High Heeled Hostess favorite for brunches, garden parties, and summer soirées.

Ingredients:

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tsp vanilla extract

• 1/2 tsp almond extract (optional for extra flavor)

• 3 cups all-purpose flour

• 1/2 tsp baking powder

• 1/2 tsp salt

• 1 cup whole milk

For the Whipped Cream:

• 1 ½ cups heavy whipping cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

For the Strawberries:

• 2 cups fresh strawberries, hulled and diced

• 2 tbsp granulated sugar

• 1 tsp lemon juice

Garnish:

• Fresh mint leaves

Instructions:

1. Make the Pound Cake:

   Preheat oven to 325°F (163°C). Grease and flour a loaf pan.

   
   

   • In a large bowl, cream butter and sugar until light and fluffy (about 3-4 mins).

• Add eggs one at a time, beating well after each. Stir in vanilla and almond extracts.

• In a separate bowl, whisk together flour, baking powder, and salt.

• Alternate adding flour mixture and milk to the batter, beginning and ending with flour.

• Pour into the prepared pan and bake 60–70 minutes or until a toothpick comes out clean. Let cool completely.

• Once cooled, cut into small cubes (about ½ inch) for layering in the parfaits.

2. Prep the Strawberries:

In a bowl, mix diced strawberries with sugar and lemon juice. Let macerate at room temperature for at least 15–20 minutes to release their juices.

3. Whip the Cream:

In a chilled mixing bowl, whip cream with powdered sugar and vanilla until soft peaks form. Keep refrigerated until ready to use.

4. Assemble the Parfaits:

In small mini glasses or parfait cups, layer the following:

• A few cubes of pound cake

• A spoonful of strawberries and juice

• A dollop of whipped cream

• Repeat one more layer (cake, berries, cream)

• Top with a small mint leaf

5. Chill & Serve your Strawberry Parfait:

Refrigerate until ready to serve. These can be made up to 4 hours in advance.