• he
  • en

Strawberry and Cream Parfaits

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.

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend