Ingredients:

  • 4 cups (about 1 lb) Fresh Strawberries, hulled and sliced
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Fresh Lemon Juice
  • 1 ½ cups Heavy Whipping Cream, very cold
  • ½ cup Full-Fat Greek Yogurt, plain, unsweetened
  • ¼ cup Powdered Sugar (Confectioner's Sugar), sifted
  • 1 teaspoon Vanilla Bean Paste or Extract
  • ½ cup Shortbread or Digestive Biscuits, crushed into coarse crumbs
  • 4 Mint Sprigs (Optional, for Garnish)

Instructions:

  1. Slice the Strawberries: Hull and slice the fresh strawberries thinly. Place them into a small bowl, sprinkle with granulated sugar and lemon juice. Gently toss to combine without bruising the fruit.
  2. Chill: Allow the strawberries to macerate (soften and release their juices) for at least 30 minutes in the refrigerator. This creates the essential strawberry syrup.
  3. Whip the Cream: Place the cold heavy whipping cream into a large, cold mixing bowl. Using an electric mixer, beat the cream on medium-high speed until it begins to thicken. Gradually add the sifted powdered sugar and the vanilla bean paste. Continue whipping until stiff peaks form.
  4. Fold in Yogurt: Gently fold the Greek yogurt into the stiffly whipped cream using a rubber spatula. Use a cutting motion to ensure the volume is maintained. Set aside.
  5. Prepare the Crunch: Crush the shortbread or digestive biscuits until they resemble coarse, uneven crumbs.
  6. Assembly: Place a dollop (about 2 tablespoons) of the vanilla cream mixture at the bottom of each parfait glass. Spoon a layer of the macerated strawberries (including some of the released syrup) over the cream. Sprinkle a teaspoon of the crushed biscuit crumbs over the fruit. Repeat the layers: Cream, then strawberries, then crunch, finishing with a final generous layer of the vanilla cream on top.
  7. Garnish and Serve: Top the parfaits with a few choice strawberry slices or a small mint sprig. Serve immediately, or chill for an extra 10–15 minutes if you prefer the cream to be very firm.