Strawberry Eton Mess is a sweet parfait featuring layers of freshly whipped cream, crushed meringue cookies, fresh strawberries, and homemade strawberry sauce. This easy strawberry parfait recipe makes the perfect dessert.
This post is sponsored by Florida Strawberry Growers Association in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Strawberry Eton Mess
Sometimes simple, quality ingredients make the best desserts. Sliced and artfully arranged, sweet, peak of the season Florida Strawberries, whipped cream, meringue cookies and strawberry sauce were transformed into a sublime dessert.
Showcased in decorative glasses, the vibrant layers made for a breathtakingly beautiful dessert. The hubby raved with each and every bite. Seriously, I think it trumped chocolate cake and chocolate chip cookies, his two favorite desserts! This Eton Mess is the perfect way to celebrate Florida strawberry season!
Homemade Strawberry Sauce
I took my first foray into real canning with this Homemade Strawberry Sauce. Canning is the perfect way to preserve these juicy, fragrant Florida berries while they’re at their peak. Who knew canning was so easy?
I sterilized my jars by running them through the dishwasher on the sanitize setting. Boiling them would also work. Then after pouring the sauce into the canning jars, wiping the tops clean and securing the lids, it was just a matter of processing them in boiling water.
Easy, peasy. I was delighted to find tight seals a day later when I went to make this outstanding recipe for Strawberry Eton mess. Whew.
We’re lucky enough to find luscious Florida strawberries in Indiana this time of year. They actually taste like strawberries, unlike some winter berries; so sweet and juicy! They’re perfect to use in the Strawberry Eton Mess fruit parfaits.
Their season runs from November to April, so now is the ideal time to preserve them. Whether you choose freezing, canning, drying or even pickling, you’ll have amazing strawberries to use throughout the year!
If you’re lucky enough to live in Florida, check out this U-Pick option to get the freshest berries possible. Remember to bring your own containers, sunscreen and hat, and carefully choose the ripest berries.
I’m so envious as our local season won’t be until June. But for now, I’ve whipped up some fresh strawberry sauce that will be perfect for many upcoming desserts! Make sure to follow Florida Strawberry on all their social media sites:
More Terrific Ways to Preserve Berries and Recipes from the Sunday Supper Tastemakers:
- Strawberry Cheesecake Icebox Pie by Food Done Light
- Strawberry Eton Mess by That Skinny Chick Can Bake
- Strawberry Compote Pavlova Parfaits by My Sweet Zepol
- Strawberry Crepe Cake with Homemade Strawberry Syrup by Recipes, Food and Cooking
- Strawberry Crumble Bars by A Kitchen Hoor’s Adventures
- Dark Chocolate Strawberry Granola Clusters by Simple and Savory
- Strawberry Dust Grilled Pork Tenderloin by Gluten Free Crumbley
- Strawberry Granola with Dried Strawberries by Dizzy Busy and Hungry
- Strawberry Pancakes Recipe by Life Tastes Good
- Strawberry S’mores by The Crumby Cupcake
- Strawberry Frosted Baked Cardamom Donuts by The Chef Next Door
- Strawberry Mocha Yogurt Smoothie by Casa de Crews
- Strawberry Parfait by Desserts Required
- Strawberry Smoothie Bowls by Family Foodie
- Strawberry Swirl Coffee Cake by Renee’s Kitchen Adventures
- Balsamic Pickled Strawberries Sundae by A Mind “Full” Mom
- Pickled Strawberry Pepper Feta Salad by Go Epicurista
- Shortcake with Vanilla Bean Pickled Strawberry by Authentically Candace
- Sparkling Strawberry Cocktail by Sunday Supper Movement
- Strawberry Detox Vinegar Drink by Cricket’s Confections
- Tuna Burger with Pickled Strawberry Relish by Cindy’s Recipes and Writings
Strawberry Eton Mess with Homemade Strawberry Sauce
A layered berry, whipped cream and meringue parfait dessert named for the British college from which it’s thought to originate.
- Prep Time: 30 mins
- Cook Time: 20 mins
- Total Time: 50 minutes
- Yield: 4 servings (varies depending on size of serving container)
- 2 pounds ripe strawberries (Florida strawberries recommended)
- 1 cup sugar
- Juice of half a lemon
- 2 teaspoons of cornstarch (mixed in 1 tablespoon water)
- 1 1/2 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1 pound ripe strawberries, sliced
- Store bought or [url]homemade meringues∞https://www.thatskinnychickcanbake.com/simple-meringue-cookies/[/url]
- To make strawberry sauce, hull and cut strawberries into chunks. Place in medium sauce pan. Add sugar and lemon juice and bring to a boil. Reduce heat to a simmer and cook, stirring frequently, until strawberries are very soft. Mash with a potato masher or spoon.
- Pour contents of pan into a fine mesh sieve placed over a bowl or large spouted measuring cup. Press liquid through the sieve.
- Skim any obvious foam off the top of the liquid and pour back into the saucepan. Whisk in the cornstarch and water slurry and bring to a boil. Cook for 2-3 minutes until mixture begins to thicken. Again, skim off any foam.
- To can the sauce for use later, pour sauce into sterilized canning containers. Wipe the rims clean and seal with the cap. Process in a water bath for 5 minutes (jars should be submerged in the boiling water). Turn off heat and let rest for 10 minutes. Remove from water bath and let rest the counter top for 24 hours. If the jars did not seal, use sauce within 3 weeks.
- To make the Eton mess, whip the heavy cream with the powdered sugar and vanilla until stiff peaks form. Set aside.
- Crumble meringue cookies. Set aside.
- Hull and slice berries.
- Using 4-6 decorative glasses, start layering the desserts. Begin with a few spoonfuls of whipped cream followed by berries, strawberry sauce and more whipped cream. Repeat as room allows finishing off with whipped cream and a strawberry or sliced strawberry to garnish.
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