Grilled Pound Cake Strawberry Parfait

Makes 4 Parfaits

  • 6 Cups-Fresh Strawberries-washed, stem removed, cut into quarters
  • 3 Tablespoons-Granulated Sugar
  • 1/2 Each-Fresh Lemon-juice of
  • 1/2 teaspoon-Almond Extract
  • 1 Each-Pound Cake
  • 1/4 Cup-Almonds-chopped

Whip Cream

  • 2 Cups-Heavy Cream
  • ½ Cup-Powdered Sugar
  • ½ Teaspoon-Almond Extract

Directions

  1. Place strawberries, brown sugar, lemon juice and almond extract in a mixing bowl, toss to coat.
  2. Place in refrigerator for at least one hour, tossing several time.
  3. Place heavy cream, pineapple juice and powdered sugar in a mixing bowl and whisk together until thick and has stiff peaks.
  4. In 2 rocks glasses evenly disperse half of the strawberries.
  5. Cover with whip cream and a quarter of the almonds in each.
  6. Repeat with remaining strawberries, whip cream and almonds.
  7. Serve immediately or keep in the refrigerator until ready to serve.
  8. These can be make a day in advance, keep covered.