Liana Shierholtz, from the Salt Lake Community College Culinary Institute, shows us how to make a delicious Strawberry Sunrise Parfait.
Strawberry Sunrise Parfait
1 /2 pounds strawberries, sliced
5 tbs sugar
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
2 tbs sugar
3/4 tsp salt
1 1/2 cups heavy cream
Zest of 1 orange
1 1/2 cups heavy cream chilled
3 tbs sugar
Mix strawberries with 3 tbs sugar and refrigerate while juices develop, at least 30 minutes.
Preheat the oven to 400 degrees F.
Sift together the flour, baking powder, baking soda, and the remaining 2 tbs sugar, and salt and orange zest in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
Remove shortcake from pan and place on a rack to cool slightly. Cut into round shapes using cookie cutter.
Spoon some of the strawberries with their juice into each parfait cup, layering with whip cream and shortcake until cup is full. Top with some orange zest.