This American-style strawberry parfait has multiple layers of crushed Biscoff biscuits, orange liqueur infused strawberries and velvety homemade whipped cream. Serving them in wine glasses gives this light dessert an upscale look. Check out how to make this strawberry parfait as well as some tips below.
Some Interesting Parfait Tidbits
This recipe is out just in time for National Strawberry Parfait Day, which is June 25th–prime time for strawberry season! Things start to heat up at the end of June, and chilled desserts are where it’s at.
Parfait means ‘perfect’ in French, which is a perfect description!
The original French version of a parfait is made with a frozen custard base. It’s entirely different from this American-style version with homemade whipped topping and liqueur and no stovetop cooking or freezing time required.
Strawberry Parfait Ingredients
- Fresh strawberries
- White sugar
- Orange liqueur - such as Triple Sec, Grand Marnier or Cointreau
- Lotus Biscoff biscuits
- Heavy cream
- Icing sugar
- Vanilla extract
- Fresh mint leaves - this is an optional garnish
*See ingredient amounts in recipe card.
I have tried this recipe with both McGuinness Triple Sec and Grand Marnier. I prefer the Grand Marnier because you get a stronger hit of flavor whereas the Triple Sec is more subtle.
How to Make a Strawberry Parfait
Prep the Layers
- Soak the strawberries. In a medium-size bowl, toss the strawberries with the white sugar and 1 tablespoon orange liqueur. Set aside for 10 minutes.
- Crush the biscuits. Meanwhile, place the biscoff biscuits in a plastic bag and gently crush them using a rolling pin. They do not have to be fine crumbs. It’s okay to have some bigger bite-size pieces.
- Whip the cream. Using an electric mixer on medium speed, whip together the heavy cream, 2 tablespoons of orange liqueur, icing sugar and vanilla, just until stiff peaks form. (Careful not to over-whip the cream).
To assemble the parfaits:
- Layer the ingredients. In 4 stemless wine glasses, layer 2 tablespoons of the crumbs, 2 tablespoons of the strawberries and some whipped cream, in that order.
- Repeat. Repeat these layers, ending with whipped cream. Garnish with a few more crumbs and mint leaves.
- Serve or chill. Serve immediately if you like the biscuits crunchy or you can chill them for 2 hours (or up to 1 day) if you like more of a softened biscuit.
Serving Suggestions & Tips
It’s no coincidence that we’ve also created this recipe just before Canada Day. If you’re hosting a celebration, this easy, red and white dessert can be served in individual cups or jars for your guests. You can have them prepped and chilled in advance (within 1 day) and they are conveniently portable.
Local farmers’ markets should be well stocked with this sweet, red berry or maybe you’ve planted your own in your backyard garden. This is the perfect opportunity to use them up in this delightful dessert.
Typically parfaits are served in parfait glasses; they are tall and narrow with a short stem. But feel free to break away from that tradition and go with wine glasses instead.
The orange liqueur adds some bite to this light dessert, but it can easily be replaced with orange juice or omitted altogether for a non-alcoholic version. You could even try a strawberry liqueur instead of the orange.
On what occasion did you serve these strawberry parfaits? Or were you just craving a cool summer treat? Let me know what you thought in the comments and please share the recipe!
📋Recipe
Strawberry Parfait
Ingredients
- 2 cups fresh strawberries - cleaned, hulled and diced
- 2 tablespoons white sugar
- 3 tablespoons orange liqueur - divided (Triple Sec, Grand Marnier or Cointreau)
- 16 Lotus Biscoff biscuits
- 1 ½ cups heavy cream
- 2 tablespoons icing sugar
- 1 teaspoon vanilla extract
- fresh mint leaves - to garnish
Instructions
- In a medium-size bowl, toss the strawberries with the white sugar and 1 tablespoon orange liqueur. Set aside for 10 minutes.
- Meanwhile, place the biscoff biscuits in a plastic bag and gently crush them using a rolling pin. They do not have to be fine crumbs. It’s okay to have some bigger bite-size pieces.
- Using an electric mixer on medium speed, whip together the heavy cream, 2 tablespoons of orange liqueur, icing sugar and vanilla, just until stiff peaks form. (Careful not to over-whip the cream).
To assemble the parfaits:
- In 4 stemless wine glasses, layer 2 tablespoons of the crumbs, 2 tablespoons of the strawberries and some whipped cream, in that order.
- Repeat these layers, ending with whipped cream. Garnish with a few more crumbs and mint leaves.
- Serve immediately if you like the biscuits crunchy or you can chill them for 2 hours (or up to 1 day) if you like more of a softened biscuit.
Equipment
Notes
- To make these non-alcoholic, just replace the liqueur with orange juice or omit it altogether.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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