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Easy Patriotic Strawberry Shortcake Parfaits Recipe with Blueberry Compote for Summer Parties

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A quick and easy layered dessert featuring homemade shortcake, macerated strawberries, whipped cream, and a fresh blueberry compote. Perfect for summer parties and patriotic celebrations.

Ingredients

Scale
  • 1 cup all-purpose flour (or almond flour for gluten-free)
  • 2 tablespoons granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cubed
  • 1/3 cup whole milk (or coconut milk for dairy-free)
  • 1 large egg, lightly beaten
  • 2 cups fresh strawberries, hulled and sliced
  • 1 tablespoon granulated sugar (to macerate the strawberries)
  • 1 cup fresh or frozen blueberries
  • 2 tablespoons honey or maple syrup (for the blueberry compote)
  • 1 teaspoon fresh lemon juice
  • 1 cup heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold cubed butter until mixture resembles coarse crumbs.
  3. Stir in milk and beaten egg until just combined. Do not overmix.
  4. Drop spoonfuls of dough onto the prepared baking sheet to make about 6 shortcakes. Bake for 12-15 minutes until golden brown. Let cool completely.
  5. Toss sliced strawberries with sugar and let sit at room temperature for 15 minutes to macerate.
  6. In a medium saucepan over medium heat, combine blueberries, honey, and lemon juice. Cook until blueberries burst and mixture thickens slightly, about 8-10 minutes. Remove from heat and cool.
  7. Whip cold heavy cream with powdered sugar and vanilla extract until soft peaks form.
  8. Break shortcakes into bite-sized pieces. In parfait glasses, layer shortcake pieces, macerated strawberries with juice, whipped cream, and blueberry compote. Repeat layers and finish with whipped cream and berries on top.
  9. Refrigerate parfaits for at least 30 minutes before serving.

Notes

Keep butter cold for tender shortcakes. Do not overmix batter to avoid toughness. Beat cream until soft peaks form to prevent graininess. Use fresh seasonal fruit for best flavor. Store components separately to maintain texture if not serving immediately. Can substitute coconut cream and almond or oat milk for dairy-free version. Gluten-free flour can be used with slight baking time adjustment.

Nutrition

Keywords: strawberry shortcake, parfait, blueberry compote, summer dessert, patriotic dessert, easy dessert, layered dessert, gluten-free option, dairy-free option

Find it online: https://sagestirs.com/easy-patriotic-strawberry-shortcake-parfaits-recipe-with-blueberry-compote-for-summer-parties/