It’s a beautiful Sunday morning in California’s central valley and for me and my girls, that means it’s a trip to the farmer’s market! I first visited the Sunday Farmer’s market less than a year ago and it has been one of my girls’ favorite places to go to when the weather is nice outside.
This trip to the farmer’s market yielded juicy red strawberries and sweet, plump, blueberries among other things. So I thought, with the start of summer, it would be fitting to do some simple desserts that showcased these delicious fruits. (Disclaimer: I am mildly allergic to fresh fruits and vegetables, but the desserts looked so yummy that I couldn’t help but try them myself! Sooo worth it!)
I decided to do two variations of the same dessert while keeping it simple. A Strawberry Parfait and a Lemon-Blueberry Parfait. These two parfaits use similar ingredients so it’s easy to do both desserts at the same time instead of choosing just one.. with the colors, they would even be perfect for a Memorial Day or Fourth of July barbecue!
There’s really only 3 main ingredients needed for this dessert. Pound cake, whipped cream, and of course the berries themselves!
For the pound cake, I like to make mine from scratch using this recipe, cut it into 4 portions, wrap it well with plastic wrap and foil, and keep it in the freezer for impromptu desserts like this. I just allow it to thaw, still wrapped, on the counter while I prepare the rest of the dessert. To make it easier on yourself, grab one from the grocery store’s bakery or freezer section (I won’t tell!)… It’s supposed to be a simple dessert, remember?
Now I like to turn the regular pound cake into a lemon on by brushing thawed frozen lemonade concentrate (So much easier than making lemon simple syrup!). I do this because I don’t want to bake a whole lemon pound cake when the kids prefer the vanilla one. Furthermore, even if you’re only going to make the lemon blueberry parfaits, (I, myself have been tempted to buy a lemon pound cake), the ones from the bakery have that unnatural glowing yellow color to them (shivers).
I also like to make fresh whipped cream using heavy cream vanilla and sugar. It’s really easy! – I just use my Cuisinart Handblender with the whisk attachment and it takes less than a minute. (affiliate link – which means if you buy this using the link, I can get some money to buy another can of frozen lemonade to replace the one I sacrificed for this recipe. Then I can come up with another awesome recipe to share with you guys! But, seriously, I totally recommend it! I love the mini food processor attachment it comes with!)
The recipe is super simple to throw together for that Memorial Day or Fourth of July Barbecue!
Tip: if you make the parfaits in mason jars like I did, fill it just to the brim and then seal it with the lid. Then you can just keep them in the cooler with some ice and they’ll be ready for your family or guests to enjoy.
This recipe is also awesome for a dessert bar. Take some shot glasses (glass or plastic) and make mini parfaits! To take it to the next level, you can even pick up some mini forks at the local party supply store and place one in each mini parfait!
- ½ cup heavy cream
- ½ tsp vanilla bean paste (you can substitute pure vanilla extract instead)
- 1½ tablespoons sugar
- 4 1-inch thick slices of pound cakeFor Strawberry Parfaits:
- 1lb strawberries, quarteredFor Lemon-Blueberry Parfaits:
- 1 pint blueberries
- Frozen Lemonade Concentrate (thawed)
- Make your whipped cream (or you can substitute Cool Whip or Redi-whip) Place heavy cream, vanilla, and sugar in bowl and whip using electric mixer until still peaks form.
- For the Strawberry Parfaits: Cube the pound cake. Layer the cubed pound cake with strawberries followed by whipped cream. Repeat so there's 2 layers of cake alternating with 2 layers of strawberries and 2 layers of whipped cream.
- For the Lemon-Blueberry Parfaits: Brush both sides of the pound cake slices with the thawed frozen lemonade concentrate. Cube the pound cake. Layer the cubed pound cake with blueberries followed by whipped cream. Repeat so there's 2 layers of cake alternating with 2 layers of blueberries and 2 layers of whipped cream.Enjoy!