Strawberry Parfait with Cake Croutons

Cake Croutons. Yes. Really! Store-bought angel food or pound cake sizzle in butter until they're perfectly crispy. Then we layered with with juicy strawberries and a creamy mascarpone dollop. A completely new take on strawberry shortcake!

2 lbs of sliced strawberries
10.5 oz Angel Food Cake
1 stick of butter
1/4 cup Vanilla Bean Sugar
1 cup ricotta
1 cup marscapone
1 cup heavy cream
1/4 cup Vanilla Powder
2 tsp Vanilla Puree
1/4 cup powdered sugar

Place sliced strawberries in a bowl with the Vanilla Sugar for the juices to form-about 20 mins. Stir occasionally. Meanwhile, cut angel food cake in small cubes.

Melt butter in a skillet over medium heat. Add cake to pan and toast until brown and crispy.

Whip ricotta, marscapone, heavy cream, powdered sugar, Vanilla Puree and Vanilla Powder until well combined to make a canoli cream.

On a platter or in a bowl, create layers of cake croutons, topped with strawberries, topped with the mascarpone cream. \

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