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Strawberries & Stripes Parfait

List of Ingredients




Strawberries & Stripes Parfait

6 cups (2 pounds) whole stemmed California strawberries, divided
1/2 cup sugar
1/4 cup water
1 tablespoon lemon juice
1/2 package (10 3/4 ounce) frozen butter pound cake, defrosted
1 package (8 ounces) frozen extra creamy whipped topping, defrosted
1 package (1/2 pint) fresh blueberries
1/2 cup shredded coconut, toasted
Optional garnishes: additional whole strawberries and mint sprigs

In blender or food processor container, process 2 cups of the strawberries, sugar, water and lemon juice until smooth. Remove to saucepan; bring to a boil. Cook 3 to 5 minutes or until color darkens, stirring constantly. Pour sauce into medium bowl; cool completely. Meanwhile, cut pound cake into 1/2- inch cubes. Cut remaining strawberries lengthwise in half; add to cooled sauce, tossing to coat.

In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture, 1/3 cup pound cake, 2 tablespoons additional strawberry mixture, 2 tablespoons whipped topping, 1/4 cup of each remaining strawberry mixture and 2 tablespoons additional whipped topping. Layer the top of each with 2 tablespoons blueberries, 2 tablespoons whipped topping and 2 tablespoons additional strawberry mixture, 2 tablespoons whipped topping, 1/4 cup of remaining strawberry mixture and 2 tablespoons additional whipped. 1 tablespoon coconut. Garnish with whole strawberries and mint, if desired.

Recipe