Strawberry & Chocolate Shortcake Parfait
Strawberry & Chocolate Shortcake Parfait might be just the dessert you are searching for. For $3.61 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 308 calories, 4g of protein, and 3g of fat per serving. This recipe serves 2. 260 people have tried and liked this recipe. This recipe from For the Love of Cooking requires chocolate syrup, heavy whipping cream, pound cake, and strawberries. It is perfect for Mother's Day. From preparation to the plate, this recipe takes around 15 minutes. It is a pretty expensive recipe for fans of Mexican food. With a spoonacular score of 56%, this dish is pretty good. If you like this recipe, you might also like recipes such as Strawberry Cheesecake Shortcake Parfait, Chocolate Strawberry Shortcake, and Chocolate Strawberry Shortcake.
Servings: 2
Preparation duration: 10 minutes
Cooking duration: 5 minutes
Ingredients:
Chocolate syrup
1/2 a pint of heavy whipping cream
3 slices of pound cake, diced
2-3 tbsp powdered sugar
1 cup of strawberries, sliced
1 vanilla bean, seeds removed
White chocolate chips
Equipment:
bowl
Cooking instruction summary:
Pour the whipping cream into a bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.Place a some of the diced pound cake into the bottom of the dish followed by a few spoonfuls of sliced strawberries. Drizzle the berries with a little chocolate sauce and a sprinkling of white chocolate chips followed by a few spoonfuls of the whipped cream. Repeat the process with pound cake, strawberries, chocolate sauce, and white chocolate chips. Top with a dollop of whipped cream and serve immediately. Enjoy!
Step by step:
1. Pour the whipping cream into a bowl, add powdered sugar until the cream is at your desired degree of sweetness (I used 2 tablespoons). Gently remove the seeds from the vanilla pod and place into the whipping cream. Using a beater, mix on high until the whipping cream is thick and fluffy.
2. Place a some of the diced pound cake into the bottom of the dish followed by a few spoonfuls of sliced strawberries.
3. Drizzle the berries with a little chocolate sauce and a sprinkling of white chocolate chips followed by a few spoonfuls of the whipped cream. Repeat the process with pound cake, strawberries, chocolate sauce, and white chocolate chips. Top with a dollop of whipped cream and serve immediately. Enjoy!
Nutrition Information:
covered percent of daily need
