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Strawberry Parfait

A light summer dessert
Author: Alison


  • 500 g strawberries
  • 2 teaspoons vanilla essence
  • 20 g caster sugar
  • 45 ml water
  • 200 ml double cream
  • 55 g butter
  • 110 g dark brown sugar
  • 40 g crunchy nut cornflakes
  • 10 g flaked almonds


  • Chop the strawberries into small pieces and add to a pan.
  • Add the water, caster sugar and 1 teaspoon of vanilla essence to the pan.
  • Cook over a medium heat for about until the strawberries are soft.
  • Leave to cool then distribute evenly amongst four dessert glasses.
  • Place the cream and a teaspoon of vanilla essence into a bowl.
  • Whip the cream until it forms soft peaks. Divide amongst the glasses.
  • Melt the butter gently in a pan with the sugar.
  • When melted add the cornflakes and almonds and mix until well combined.
  • Allow to cool slightly then add some of the mixture to the top of each glass.
  • Chill in the fridge until ready to serve.