Red, White & Blueberry Parfaits #HolidayFoodParty
Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
 
Layered parfait with sponge cake, juicy strawberries, whipped cream and blueberry sauce. Absolutely delicious and easy to make!
Servings: 6 parfaits
Ingredients
For the Base:
  • 6 mini sponge cakes I used store bought, too hot to bake
For the Strawberry Mixture:
  • 6 cups strawberries
  • 1/2 cup sugar
  • 2 oranges juiced really well
For the Blueberry Mixture:
  • 4 cups of blueberries remove any stems
  • 1/2 cup sugar
  • 2 oranges juiced really well
  • 2 teaspoons of corn starch less if you want it runny
For the Whipping Cream:
  • 3 cups heavy cream
  • 3 tablespoons granulated sugar
Instructions
For the Base:
  1. Cut sponge cake into small pieces. Set aside for when you are ready to assemble.
For the Strawberry Mixture:
  1. Make sure you hull and wash your berries. Slice into pieces and put them in a container. Cover with sugar and orange juice. Mix really well. Cover and pop in the fridge for about 4 hours.
For the Blueberry Mixture:
  1. Combine the blueberries, sugar and orange juice. If you want the mixture smooth, give a whir in a blender or magic bullet right off the bat. Place the ingredients in a saucepan and cook over medium heat, stirring often, for about 5 or so minutes. If it's a nice dark colour now you can add the corn starch. If not cook a few minutes longer. Then add your corn starch. Turn heat to low and let it simmer for about 3 to 5 minutes as it thickens. Here's a tip about corn starch, start small and work your way up. If you think 1 teaspoon is enough, use it, let it simmer and see how it looks. If you're happy with the consistency you're done. If you're not happy with the consistency you can add another 1/2 or full teaspoon and allow it to simmer again. Customize it to how thick, or thin, you like it.
  2. Now remove from heat and allow to cool. Pop it in the fridge while the strawberries set and both mixtures will be at the ideal temp at the same time.
For the Whipping Cream:
  1. Place your bowl and beaters in the fridge for 30 minutes, or the freezer for about 5 to 10 minutes prior. I usually pop my measuring cup and a spoon in their too.
  2. Set up your mixer.
  3. Combine the heavy cream and sugar in the bowl and turn on low until it mixes a bit. (if you start on warp speed you and your walls will be wearing whipped cream) Once it starts to thicken just a touch you can increase speed till you get all the way to warp speed. Beat it on high till it's fluffy.
  4. You can either do this right as you assemble or cover this and pop it in the fridge till everything else is ready.
Putting it all together:
  1. Divide your sponge cake into 12 piles.
  2. Pop 6 piles into the bottom of the parfait glasses.
  3. Now spoon the strawberry mixture over the sponge cake. It's cool if it's got liquid, that is going to make your sponge cake taste like strawberry heaven. Spoon evenly and then tamp it down a bit with the dull side of knife, or a honey dripper. (honey drippers are perfect tools for SO many things)
  4. Now add a layer of whipping cream. Tamp this down and smooth it out.
  5. Add a layer of sponge cake again.
  6. Now you add a layer of the blueberry mixture. It's okay if it's a bit runny. It will soak into the sponge cake and make it taste like blueberry heaven.
  7. Now top off with a hit of whipping cream and some full berries.
  8. Chill for about 30 to 60 minutes.
  9. Serve with a big old American (but slightly Canuck) smile!
Recipe Notes

4 hours of prep time is INACTIVE time. It is the time the berries need to soften. So it's considered inactive time but I want to make sure you account for it. To actually "make" the dish you're looking at 30 minutes. But there's a lot of letting it set time you need to prepare for.

Nutrition Facts
Red, White & Blueberry Parfaits #HolidayFoodParty
Amount Per Serving (1 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.