- 6
- 30 mins
- 50 mins
Ingredients
- recipe Bisquick brand shortcake for which you will need:
- 2 1/3 c. Bisquick
- 3 tbsp. sugar
- 3 tbsp. melted butter
- 1/2 c. milk
- For the berries and whipped cream:
- 4 cups hulled, sliced strawberries
- 1/4 cup sugar
- 1-2 cups heavy whipping cream (depending on how many parfaits you will make)
- 1-2 tablespoons vanilla extract
- Confectioner’s sugar, optional (for whipped cream
Preparation
Step 1
Preheat oven to 400 degrees. Combine all the shortcake ingredients and spread evenly into an 8×8 oven-safe casserole dish. Bake for 15-20 minutes until golden brown. Cool before handling.
To make the berries and whipped cream:
Combine the berries and 1/4 cup sugar in a bowl and let sit for at least thirty minutes. Meanwhile, crumble the shortcake and set aside.
In a stand mixer or with a hand mixer, mix the whipping cream, vanilla extract (one tablespoon if you’re doing 1 cup of cream, 2 tablespoons for two cups of cream) and about two to three tablespoons confectioner’s sugar, or to taste. Whip until the cream just begins to hold it’s shape when holding the beaters in an upright position. The cream will be smooth and still a little soft, not stiff.
Start layering the three main layers: two to three tablespoons of berries, two to three tablespoons of the crumbled shortcake, as much whipped cream as you can handle next and repeat the layers a second time. End with a couple of berries on top and spoon some of the reserved berry juice over it all.
Notes:
If you don’t want to bake anything at all – we understand. Use whatever your favorite store-bought treat is that might work: pound cake, angel food cake, whatever sounds good to you.
The dishes we used were 7 ounces each, which was the perfect size. As you can see, you can overfill them a little but still keep the dessert portion fairly reasonable.