Strawberries and Cream Parfaits

strawberries and cream parfaits
Strawberries and Cream Parfaits
Makes 8 servings
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  1. 1 cup butter, softened
  2. 2 cups sugar, divided
  3. 5 large eggs
  4. 1 teaspoon strawberry extract
  5. 2 1/4 cups all-purpose flour
  6. 1/2 teaspoon salt
  7. 4 3/4 cups chopped fresh strawberries, divided
  8. 1/2 cup sour cream
  9. 1 (8-ounce) container frozen whipped topping, thawed
  1. Preheat oven to 350°. Spray 2 (9x5-inch) loaf pans with nonstick baking spray with flour.
  2. In a large bowl, beat butter and 1 3/4 cups sugar with a mixer at medium speed until fluffy. Add eggs, one at a time, beating well after each addition; beat in extract.
  3. In a small bowl, whisk together flour and salt; gradually add to butter mixture, beating just until combined. Stir in 3/4 cup strawberries and sour cream. Divide mixture between prepared pans.
  4. Bake for 40 to 50 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
  5. In a large bowl, stir together remaining 4 cups strawberries and remaining 1/4 cup sugar. Let stand for 10 minutes.
  6. Cut 1 loaf of cake into 1-inch pieces.
  7. In individual serving dishes, layer cake pieces, strawberries, and whipped topping as desired.
  1. Since this recipe yields two loaf cakes and you only need one for the parfaits, wrap the other loaf in heavy-duty plastic wrap, and freeze for up to 2 months.
Paula Deen Magazine