Strawberry Shortcake Parfait and Secret Recipe Club

Hey! It seems like things haven't slowed down since Christmas. I've been busy planning a birthday party and its crazy. But I am so excited to share with you who I got for the Secret Recipe Club this month. The Heritage Cook!

This is one of my favorite sites to go to! She has so many fun things. First, she does Chocolate Mondays and since chocolate is my favorite thing, its perfect. Second, on her posts she has a 'hints & tips' section and its so helpful. There is always something useful. She also has a section on each of her newer posts for making the recipe gluten free. I don't need it but I'm sure its super helpful to lots of people.

I went through several recipes before deciding what I would make cause it all looks so delicious. But this Strawberry Shortcake with White Chocolate Whipped Cream Parfait looked too good to pass up.

The whole thing was so easy to make. The shortcake is soft and had a little tang from the lemon zest. The strawberries were just sweet enough to compliment the tangy-ness of the shortcake and the white chocolate whipped cream... There is just so much I could say. Its so good. Its sweet, creamy, and tastes just like light a fluffy white chocolate. It makes this shortcake parfait what it is!

Go over and see how great The Heritage Cook is!!

Strawberry Shortcake with White Chocolate Whipped Cream Parfait
Recipe Source: The Heritage Cook

Strawberries
3 cups Strawberries, hulled and diced
4 Tablespoons Granulated Sugar

Shortcakes
1 cup Heavy Cream, cold
1 1/2 cups All-Purpose Flour
3/4 teaspoon Salt
1 Tablespoon Granulated Sugar
4 teaspoon Baking Powder
1/2 teaspoon Lemon Zest
2 Tablespoons Granulated Sugar

White Chocolate Whipped Cream
4oz White Chocolate, chopped
1 cup Heavy Cream, divided
1 Tablespoon Granulated Sugar

Strawberries
Put the strawberries and the sugar in a medium bowl and mix together. Cover and refrigerate for at least a couple of hours. Every once in a while mix the strawberries. 

Shortcakes

Preheat the oven to 400 degrees. In a stand mixer whisk the cream until soft peaks form. Spoon into another bowl.

In the mixer fitted with the paddle attachment put the flour, salt, sugar, baking powder and lemon zest and mix until just combined. Add the whipped cream and just beat until the mixture just comes together. Do not overbeat. Place the dough onto a floured counter and knead to finish mixing.

Roll the dough into a rectangle about an inch thick. Cut into thirds then cut each piece in half so you have squares. Place the squares onto a silpat covered baking sheet and sprinkle with sugar.

Bake for about 20 minutes or until golden.

White Chocolate Whipped Cream

In a double boiler melt the white chocolate with 1/4 cup of the cream until just about melted. Remove from the heat and whisk until smooth. Let cool to room temp.

In the bowl of your stand mixer beat the remaining 3/4 cup cream with the sugar until firm peaks form. Fold the whipped cream into the white chocolate mixture. Refrigerate.

Assembling the Parfaits

Break the shortcakes into small pieces. Place a couple of pieces in the bottom of each of your bowls. Add some strawberries and juice, some cake, and the whipped cream. Add more cake, strawberries and top with the whipped cream. Serve immediately.