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Spring Recipe for Roasted Strawberry Shortcake Parfaits

I found this amazing new recipe and had to share!! Enjoy!




4-5 ounces angel food cake, cut into cubes

Vanilla Bean Roasted Strawberries:

2 pounds fresh strawberries

5 Tablespoons sugar

1 vanilla bean, divided

Mascarpone Filling:

1 (8 oz) container mascarpone cheese

1/3 cup granulated sugar

1/8 teaspoon almond extract

6 ounces cool whip (or fresh whipped cream)


Vanilla Bean Roasted Strawberries:

Preheat oven to 425F degrees, and line a baking sheet with parchment paper.

Wash, hull and cut the strawberries in half. Toss strawberries with sugar. Split the vanilla bean in half with a paring knife, then scrape out the seeds. Reserve about 1/4 of the seeds for the mascarpone filling. Stir the rest of the seeds into the strawberries.

Pour strawberries out onto lined-baking sheet, spreading into an even layer. Tuck vanilla bean under the strawberries. Roast for 15-18 minutes. Remove from the oven and allow to cool completely.

Mascarpone Filling:

In a stand mixer, fitted with the paddle attachment, beat the mascarpone cheese, sugar, almond extract, and reserved vanilla seeds until smooth. Remove bowl from mixer and gently fold in the cool whip until just combined.

To Assemble:

Divide half of the roasted strawberries among 5 wine glasses. Use a spoon to dollop half of the mascarpone filling on top of the strawberries. Divide the cubed angel food cake evenly among each glass. Repeat layering with the rest of the mascarpone filling, then the roasted strawberries. Refrigerate parfaits until ready to serve.


*To prevent the angel food cake from getting soggy, I layered the mascarpone filling around the cake layer.

*Roasted strawberries and mascarpone filling can be made ahead of time (I did mine the day before), then assembled on the day of serving.

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