Strawberry Poundcake Parfaits with Chocolate Whipped Cream

You will need:

1 quart fresh whole strawberries, washed and sliced
4 1-inch slices poundcake
1/2 cup heavy whipping cream
1 tsp vanilla
1 tablespoon cocoa powder
2-3 tablespoons vanilla sugar (or just regular sugar)

Prepare the berries: Sprinkle one tablespoon sugar onto the berries, mix well and let sit in the fridge for at least 30 minutes, allowing the juices to come out and the berries to get nice and soft.

Make whipped cream: place whipping cream, vanilla, cocoa powder and 1-2 tablespoons sugar (depending how sweet you want it) into a bowl and mix (with either a hand mixer or in a stand-mixer) on high until stiff peaks form.  For best results, refrigerate the bowl before using and make sure the cream is very cold.  Don’t whip too long or eventually you’ll make chocolate butter.

Make the parfaits: In two good sized bowls, put down one slice of cake each and top with a quarter (each) of the strawberry mixture, then a spoonful of whipped cream.  Add the next slice of bread, the rest of the strawberry mix and then finish with a hearty dollop of chocolate cream on each.  Eat!

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