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Categories:Viewed: 31 - Published at: 2 years ago
Ingredients
- 6 cups whole stemmed strawberries, divided
- 12 cup sugar
- 14 cup water
- 1 tablespoon lemon juice
- 12 Anjou pear, a frozen butter pound cake defrosted (10 3/4 oz.)
- 8 ounces frozen extra creamy whipped topping, defrosted
- 12 pint fresh blueberries
- 12 cup shredded coconut, toasted
- additional whole strawberries and mint sprig (to garnish) (optional)
Method
- In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth.
- Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly.
- Pour sauce into medium bowl; cool completely.
- Meanwhile, cut the pound cake into 1/2-inch cubes.
- Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat.
- In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping.
- Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.
- Garnish with whole strawberries and mint, if desired.
