STRAWBERRY CRUNCH PARFAIT

So, it is strawberry season here in Indiana. I could literally eat a whole quart of them fresh. Yum  

My favorite dish to make with the fresh berries is my Award Winning Strawberry Crunch Parfait. I say award winning because several years ago I won the grand prize award with this recipe using blueberries in The Bursting With Blueberries contest at our County Fair. This is a recipe created by my mother and I that we originated with strawberries.

2007

For new readers, Here is an updated 2018 photo from a get together I took it too.

This win started my love affair with the coveted Purple Sweepstakes Ribbon. More on that in another post along with more award winning recipes.

This yummy and beautiful dessert is gone within seconds at get-togethers. I get so excited to make it every June. You can make it with store bought berries of course, but it is not the same as the fresh ones. I made this last Sunday and had a hard time taking pics because I wanted to dig in right away. It is that good people!!! Of course just as delish with the Blueberries.

This dish layers strawberries with a pecan shortbread crunch and a delightful cream cheese filling.

Here is the Recipe:

STRAWBERRY CRUNCH PARFAIT

5-6 Cups,WASHED AND SLICED STRAWBERRIES

CRUNCH

1/2 CUP BUTTER, SOFTENED

1 CUP ALL PURPOSE FLOUR

1/2 CUP CHOPPED PECANS

1/3 CUP BROWN SUGAR

Preheat oven to 400 degrees. Mix all the ingredients by hand on pour into an ungreased 13x9 glass baking dish. Bake for 15 minutes until, edges start to turn golden brown. Remove from oven, stir and spread out onto wax paper. When cool, crumble any large pieces and store in an airtight container in the fridge until ready to assemble parfait. (The crunch can be made a day or two ahead of time)

 CREAM CHEESE FILLING

3 8oz BRICKS OF CREAM CHEESE, SOFTENED (I use 1/3 less fat)

2 TABLESPOONS VANILLA

1 TABLESPOON MILK

3 CUPS POWERED SUGAR

1 12oz TUB OF THAWED COOL WHIP
1 container of Vanilla Greek yogurt...optional

Mix cream cheese, vanilla and milk with a hand mixer until smooth. Add Greek Yogurt if using. Slowly mix in the powered sugar til blended well. Then, gently fold in the cool whip.

ASSEMBLY: I use a see through trifle dish so that you can see the beautiful layers. You could also use mini glass dishes and make individual parfaits. Layer starting with the crunch to your desire. End with cream layer, sprinkled crunch and a strawberry or two sliced for the top garnish. Refrigerate at least an hour before serving. ENJOY!

Linked with //Meal Plan Monday #220  /Cooking & Crafting with J&J // 
xoxo

"I love berries. Strawberries, blueberries, raspberries, black berries, anything with an 'errie' in it!"

~Jordin Sparks