Strawberry and Shortbread Parfait

This recipe is part of a six course brunch.

One of the simplest ways you can make your brunch table fancy is by serving yoghurt parfaits! They look so elegant and fresh and will seamlessly match the flowers and decor.

Strawberries are especially fitting for springtime brunch, I think. Most people are huge fans of strawberries and cream, and I also like strawberry shortcake AND shortbread biscuits in general. (Note that shortcake and shortbread are two different things, but similar enough to make a connection!). I decided to combine the strawberries with the shortbread and a sprinkle of chocolate Easter eggs to make things festive.

Using strawberry-flavoured yoghurt will help enhance the flavour, so I recommend that. For texture through the crunch, you can use toasted muesli or granola in addition to the rich, buttery shortbread.

Eat this for brunch or as a snack. The great thing about parfaits is that they are super customizable, so go at it!

Ingredients

2 cartons strawberry yoghurt (I used dairy-free from Silk)

1/2 cup strawberries, chopped into small pieces

4 shortbread biscuits (2 per serving, you can use more)

1/2 cup muesli or granola (1/4 cup per serving)

Whipped cream (optional)

Cadbury mini chocolate eggs (optional)

Instructions

Toast the muesli on a baking tray on broil (500F) for about 3-4 minutes; keep an eye on it! Set aside.

Prepare your mise en place - make sure your strawberries are cleaned, dried, and chopped. Crush your shortbread biscuits with a kitchen hammer - they can be as fine or as roughly chopped as you prefer.

In a parfait glass or appropriate glassware, start assembling your parfait. Layer the strawberries, followed by the toasted muesli, yoghurt, shortbread, and continue in that order until you get to the top.

Top with whipped cream, chocolate eggs, and extra strawberries, enjoy! This recipe serves two, so you can double up the quantities for more servings.