Strawberry-Lemon Shortcake Parfaits

Strawberry-Lemon Shortcake Parfaits
Serves 6
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  1. 4 cups fresh strawberries, hulled and sliced
  2. ¹⁄³ cup plus 1 tablespoon sugar, divided
  3. ½ teaspoon lemon zest
  4. 2 tablespoons fresh lemon juice
  5. 1½ cups heavy whipping cream
  6. 8 frozen buttermilk biscuits,* baked according to package directions and halved horizontally
  1. In a medium bowl, combine strawberries, ¹⁄³ cup sugar, and lemon zest and juice. Let stand for 20 minutes.
  2. In a large bowl, beat cream and remaining 1 tablespoon sugar with a mixer at high speed until stiff peaks form.
  3. In individual serving dishes, layer biscuit bottoms, strawberries, whipped cream, biscuit tops, and more strawberries and whipped cream.
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