Strawberry and Cream Parfaits

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Every year in November I begin looking for strawberries in the market. Strawberries are one of my top favorite fruit, and even though in the beginning of the season they cost a small fortune – I can’t resist and buy a pack or two.

The perfect winter dessert in cold days is strawberries and cream parfaits. This is a fancier version with homemade golden buttery streusel on top, but you can crumble a few butter cookies and get the perfect bite.

Strawberry and Cream Parfaits

Photo: Natalie Levin

Strawberry and Cream Parfaits

Makes four 200 ml. servings

For vanilla cream:
250 ml. heavy cream
2 tbsp. sugar powder
1/2 tsp. vanilla extract

For cookie crumble:
50 grams cold butter cun into cubes
50 grams sugar
50 grams all-purpose flout

20 strawberries


  1. Cream: in a bowl of mixer whip cream, powdered sugar and vanilla until you get a smooth and stable cream. Transfer into a piping bag and drizzle into the glasses, about 1/3 height.
  2. Cut the strawberries into cubes and sprinkle over the cream.
  3. Cookie crumble: preheat oven to 175c degrees.
  4. In a food processor with a steel blade blend butter, sugar and flour until mixture is crumbly.
  5. Transfer the crumbs into a pan lined with baking paper and bake for 10-15 minutes or until golden.
  6. Cool completely.
  7. Sprinkle cookie crumble on top of strawberries in each glass.


  • You can use fresh berries instead of strawberries.
  • This strawberry and cream parfaits are best on the day of preparation.
  • You can prepare the cookie crumble 2-3 days prior to serving. Keep in an airtight container.