Strawberry Shortcake & Lemon Curd Parfait ~ Mini Plate

Strawberry Shortcake & Lemon Curd Parfait

Ingredients

1 lb of organic strawberries (2 cups), hulled & sliced
1 tablespoon of raw honey
2 tablespoons of lemon juice
2 cups of whipped cream (get my homemade recipe here) or coconut whipped cream
1 1/2 cups of lemon curd (I used this homemade recipe but store-bought works too)
1-2 scones*, broken up into small chunk

Recommended Equipment
8-ounce parfait glasses (similar to these) or 8-ounce mason jars

Directions

Macerate the strawberries at least 30 minutes ahead of time by washing, hulling, and slicing them and placing in a bowl. Pour in the honey and lemon juice, stir, and let the strawberries sit on the counter to draw out the juices. If you're going to be gone a few hours while they're macerating, stick them in the fridge to do their thing.
Now would be a good time to make the lemon curd or whipped cream (if desired) or you can fix them the day before. If you make the lemon curd the same day and need to cool it down quickly, stick it in the freezer and check on it (giving it a stir) every 30 minutes until chilled.
When everything is ready, break the scones up into chunks and then layer each ingredient (scones, strawberries, lemon curd, and whipped cream) into the parfait glass until filled up. If desired, pour some of the juices that accumulate from the strawberries onto the scones as you build each layer.
Top with a strawberry (if you have any left over) and enjoy! These should last a few days in the fridge if you want to make them ahead of them, although the texture of the scone may soften considerably.

Notes & Tips

To make these parfaits dairy-free, substitute coconut whipped cream (here is an easy recipe to try) and find a paleo lemon curd recipe (like this) or brand that uses ghee and/or coconut oil instead of butter.
To make this recipe gluten-free and grain-free, you'll probably have to make the scones at home (unless you're lucky and have a local place that sells GF scones). In that case, try this orange scone recipe that uses almond, coconut & tapioca flour instead.