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  Strawberry Parfaits



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4 cups strawberries, divided
2-4 Tablespoons sugar
1 Tablespoon lemon juice, optional
1 cup whipping cream
1/2 cup toasted nuts or granola, optional

Wash and dry all strawberries.
Pick out the 6-8 of the smallest, prettiest berries to decorate parfaits and set aside.
Pick out 2 cups of the least ripe to cook. Set aside. Slice or quarter remaining strawberries.
Taste and sprinkle with up to 2 Tablespoons of sugar as desired. Cover and set aside at room temperature.
Remove leaves and white tops from cooking strawberries. Place in saucepan over medium heat.
Mash berries as they heat and cook about 15 minutes, until soft and juicy.
Add 2 Tablespoons of sugar and 1 Tablespoon of lemon juice and return to boil stirring constantly.
Reduce heat and simmer 15 minutes until sauce is thickened.
Pour into metal bowl and place in refrigerator to cool.
Whip cream to stiff peaks with whisk or electric mixer.
Layer fresh berries, strawberry sauce and whipped cream in individual serving size clear glass bowls or wine glasses.
Repeat layers to fill bowls, topping each with a reserved berry.
Cover and refrigerate leftovers.

NOTE: Parfaits may be made a few hours in advance and refrigerated before serving.
For a little crunch, sprinkle some toasted nuts or granola on the top or between the layers.

Copyright © 2018 Stefanie Samara Hamblen