Strawberry Shortcake Parfait
- 2 cups fresh strawberries, sliced
- 1 tablespoon raw sugar
- 1 store-bought vanilla cake, cubed
- For the vanilla-white chocolate whipped cream
- 1 cup double cream
- 1 vanilla pod, scored
- 3/4 cup white chocolate, finely chopped
For the vanilla-white chocolate whipped cream: Heat the cream and vanilla in a pot, stirring, until it starts to steam (do not let it boil). Discard the vanilla bean. Place the white chocolate in a bowl, and pour the cream on top, mixing until melted. Refrigerate covered until completely cool, about 1 hour.
Whip until soft peaks form using a whisk or electric hand mixer. Mix the strawberries with the sugar in a bowl. Spoon some whipped cream into the bottom of a glass, and then top with a layer of strawberries and a layer of cake. Repeat until the glass is full. Garnish with a dollop of whipped cream and more strawberry slices.