National Strawberry Parfait Day is observed annually on June 25.
Celebrate National Strawberry Parfait Day. Bon Appetit!
Parfait is French for perfect. The traditional parfait is a dessert of ice cream or frozen custard layered in a tall glass stemmed glass with fruit and topped with whipped cream.
Today, the ice cream is often replaced with yogurt or pudding and additional layers of granola are added. Strawberries are in season during the month of June, so it is a good time for National Strawberry Parfait Day.
How to Observe? Enjoy a Strawberry Parfait today, of course!
- 2 pkgs. (3 oz.) strawberry Jello
- 2 c. water, boiled
- 2 pts. strawberries, sliced
- 2 pts. strawberry ice cream
- 1 pkg. unflavored gelatin (dissolved in 1/2 c. water)
- 3 drops red food coloring (opt.)
- Dissolve Jello in boiling water. Add gelatin already dissolved in 1/2 cup cold water. Cut in ice cream. Mix until ice cream is melted. Add food coloring, if so deserved.
- Refrigerate for 10 to 15 minutes. Then remove from refrigerator, fold in strawberries. Pour in pie shell or dessert dishes.
- Celebrate and enjoy National Parfait Day!
Recipe provided by Pillsbury™
- 3 Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)
- 1/4 cup sugar
- 2 packages (8 oz each) cream cheese, softened
- 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
- Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)
- 6 cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)
- 1 cup strawberry glaze (from 13.5-oz container)
- Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17×12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.
- Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.
- Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.
- Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.
- Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.
- In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.
- Strawberry glaze can be found in the produce section of your grocery store.
- Take care in folding the berries and glaze. If using raspberries or blackberries, gently fold them in at the very end to avoid berries breaking apart.
Photo by Jens Mortensen
Yield: 8 Servings
- 1 3/4 cups all-purpose flour, spooned and leveled
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt or table salt
- 8 tablespoons (1 stick) unsalted butter, at room temperature
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 1/2 teaspoon pure vanilla extract
- 1/2 cup sour cream
- 4 peaches, each cut into 8 wedges (about 4 cups)
- 1 pint blueberries
- 1/3 cup sliced almonds
- confectioners’ sugar, for dusting
- Heat oven to 350° F. Whisk together the flour, baking powder, and salt in a medium bowl; set aside.
- In a separate bowl, beat the butter and brown sugar with an electric mixer on medium-high until light and fluffy, 2 to 3 minutes. Beat in the egg and vanilla, scraping down the sides of the bowl as necessary.
- Reduce mixer speed to low. Add half the flour mixture, then the sour cream, and then the remaining flour mixture, mixing well between additions. Fold in the peaches and blueberries. (Don’t worry if there seems to be too much fruit in proportion to batter. The batter will rise around it while baking.)
- Transfer the batter to an 8-by-8-inch or other 2-quart baking dish and sprinkle with the almonds. Bake until a toothpick inserted in the center comes out clean (aim for the batter, not the fruit), 1 hour to 1 hour, 20 minutes. Let cool slightly. Dust with the confectioners’ sugar and serve warm.
Optional: add 1/2 teaspoon of cinnamon to flour mixture. This brings out great flavor in fruits.
By Charlyne Mattox , July, 2013, Real Simple