A decadent, four-layered dessert fit for a Queen (or King)! 

Recipe:

Serves: 6 people

Ingredients:

Shortbread Crumble Topping:

2 bags of Clairesquares Buttery Shortbread, broken up into small pieces

Frozen Cream:

• 1 cup heavy cream
• 1 tbsp granulated sugar
• 1 tsp vanilla extract

Strawberry Whipped Cream:

• 2 cups heavy cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 1 3/4 lbs strawberries, hulled & divided

Method:

Shortbread Crumble Topping:

1) Break shortbread squares into small pieces for crumbling on top of the cream.

Frozen Cream:

2) With an electric mixer, beat cream, sugar and vanilla extract on medium until stiff peaks form. Spread mixture onto a baking sheet lined with parchment paper and freeze for 3 hours. Break frozen cream into pieces with a knife and return to freezer until ready to use.

Strawberry Whipped Cream:

3) Process 1 1/2 lbs of strawberries in a blender until smooth (reserve remaining strawberries for strawberry filling). With an electric mixer, beat cream, sugar and vanilla extract on medium until stiff peaks form. Gently fold in strawberry puree.

Assemble Parfait:

5) Divide strawberry whipped cream among 6 parfait glasses. Top with strawberry filling, followed by frozen cream, then shortbread crumble topping. Serve immediately.

Tip: Add freshly chopped mint for decoration.