Strawberry season is in full swing in the Pacific Northwest and the bountiful sweet berries that are truly local are only around a short time. I bought a half flat and we will enjoy them quickly. For the next day we will be eating strawberry everything! Today’s gem is adapted from My Recipes. The sound of the cream, yogurt and lemon with the sweet strawberries was a draw to this recipe. I left the berries in their true sweet form without adding sugar and added a little honey to the whipping cream with the lemon zest and yogurt.
Strawberry Parfait
- 2 pints strawberries, rinsed and cut lengthwise
- 1 teaspoon lemon zest
- 1 cup heavy whipping cream
- 2 teaspoons honey
- 1 cup whole fat plain yogurt
- strawberries for garnish
- optional: add 1 teaspoon vanilla to cream
Rinse berries and slice lengthwise. Set bowl aside. Whip cream with high speed mixer. When almost thickened, add honey, yogurt and lemon zest (and vanilla if added) and finish whipping to combine.
Divide half of berries among 4-6 glasses of your choice. Top with half of cream mixture and repeat leaving last layer cream. Top with whole berries for garnish. Refrigerate or serve immediately.
Adapted from My Recipes.com.
Any great suggestions for making strawberry jam? I made my first attempt this past weekend and could not get it firm enough. Any tips or a post on it in the future for strawberries or other summertime fruits? Thanks!
Hi Joe – I’ve made strawberry freezer jam with success but I’ve never tried the cooked variety. My only tip would be to follow the directions on the pectin packaging to a T and measure everything just right. For the freezer jam there was also a period that the jam stayed on the counter to firm up. I hope you kept your jam attempt for strawberry sauce for all sorts of yummy occasions (waffles, ice-cream etc)!