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Strawberry Shortcake Parfaits

Adapted By Brennan's 27 Sep 2018

Serving Size: Serves 6


1/4 cup granulated sugar

1/4 cup water

1/4 cup Kirsch OR Brennan’s Cherry Preserves or Brennan's Spreadable Fruit, thinned

1 quart strawberries, hulled and sliced into bite-sized pieces

1 1/2 cups heavy whipping cream

1/4 cup sugar

1 teaspoon vanilla extract

1 Brennan’s Shortcake

Adapted From:

These just look like summer! Also try with mixed berries.

Bring granulated sugar and water to a boil in a small saucepan, stirring until sugar dissolves. Remove from heat, and stir in Kirsch (or thin cherry preserves to a watery consistency in boiling water and then add to water and sugar). Let cool.

Syrup will keep in an airtight container for up to 1 month.

Combine the berries with 2 tablespoons of syrup in a large bowl. Set aside. 

With the whisk attachment on a standing mixer, beat the cream. While whisking, add the sugar and vanilla. Beat on high speed until stiff peaks form. Place six wine glasses (or other festive glasses) on a work counter.

Cut the cake into small pieces that will fit inside the glasses. To build the parfaits, place a piece of cake in the bottom of a glass.

Drizzle with syrup, top with 2 teaspoons of berries, and a generous dollop of whipped cream. Repeat with the remaining ingredients, layering cake, syrup, berries, and cream until the glasses are full. Chill until ready to serve.