One of the best things about the Spring and Summer is the delicious plethora of in-season fruit, particularly berries. A perfectly ripe berry is like a jewel — rich, beautiful, and addictive. This year we're celebrating the bite-sized world of berries by featuring a different berry each month. May is devoted to, yep you guessed it, strawberries!
Let us begin by rethinking a quintessential strawberry dessert. Everyone loves the combination of berries, biscuits, and whipped cream in strawberry shortcake and for a recent dinner party, I translated this concept into parfaits.
I layered sponge cake with whipped cream, simple syrup, and fresh berries. With each bite a little different, the resulting dish is absolutely divine: the cream is pillowy and light, the berries juicy and sweet, and the cake airy and moist. To look at the crowd-pleasing recipe, read more.
From Katie Sweeney Ingredients 1/4 cup granulated sugar Directions Makes 6.
Strawberry Shortcake Parfaits
1/4 cup water
1/4 cup Kirsch
2 pints strawberries, hulled and sliced into bite-sized pieces
1 1/2 cups heavy whipping cream
1/4 cup sugar
1 teaspoon vanilla extract
1 store bought pound cake, angel food cake, or sponge cake or homemade sponge cake
From Katie Sweeney
1/4 cup granulated sugar