I am on a Dean Lewis high at the moment- isn’t his voice just dreamy? Obviously, the Aussie accent is a huge factor!
So I am belting out the lyrics while I type out this deceptively simple, incredibly pretty and mind-blowingly delicious recipe for you guys.
Isn’t it beautiful?
It’s red and white, perfect for Valentines but no chocolate in sight!
With the perfect fresh slice of pound cake topped with vanilla bean cream and sweet strawberries, there’s no better way to enjoy a strawberries & cream dessert!
The chopped hazelnuts add a wonderful crunchy element, because who doesn’t love hazelnuts? They also go so well with strawberries, it’s a beautiful harmony of flavors!
You know that need for something sweet after a knockout meal but at the same time, you don’t want anything heavy on the palate or dense in texture? That’s when these Strawberries & Vanilla Bean Cream Parfaits comes to fulfill all dreams of a creamy, light dessert!
A buttery, moist pound cake that melts in your mouth with hints of lemon topped with sweet strawberries & fluffy vanilla bean cream, hazelnuts and a fresh sprig of basil.
A sweet end to any meal.
The perfect dessert to start dreaming of summer days.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 2-3 slices pound cake
- 1/2 cup fresh strawberries sliced
- 1 cup heavy cream
- 1/2 tbsp icing sugar
- 1 tsp vanilla bean paste
- chopped hazelnuts
- basil leaf to garnish
Place stainless steel bowl and a whisk in the freezer while you prep the pound cake.
Take 2-3 slices of your favorite pound cake and slice into squares or long strips, whatever fits snugly at the bottom of your serving glasses. Place in serving glasses and set aside.
Wash and slice thinly a couple of strawberries. Chop 3-4 hazelnuts into small chunks and set aside.
Take the bowl and whisk from the freezer and pour in whipped cream. Whip to soft peaks. Add the 1 tbsp of icing sugar and vanilla bean paste and whisk to medium peaks about 1 more minute- the whipped cream shouldn't be too firm, when spooned it won't keep its shape but won't be runny either. If when spooned it's too firm, then add a little more cream and whisk on low to bring together.
Add half of the sliced strawberries over the pound cake. Using a tablespoon (not measuring spoon, but regular tablespoon) spoon vanilla whipped cream over strawberries evenly in both glasses. Top with strawberries, chopped hazelnuts and a basil leaf.
Refrigerate until time to serve.
- Stays fresh refrigerated for up to 2 days, but best eaten the day it's made because of the fresh strawberries.
I used Wilton’s Lemon Sour Cream Pound Cake recipe for the pound cake.