Neapolitan Shortcake Parfaits

Prep 10 min
Total 4 hr 55 min
Servings 8

What a sweet deal! Serve this refreshing shortcake parfait recipe made with Gold Medal® all-purpose flour with a layering that makes it all the more impressive. MORE+ LESS-

By Betty Crocker Kitchens

Updated August 2, 2010

Make with

Gold Medal Flour

Ingredients

cups sliced fresh strawberries

1/2

cup granulated sugar

2 1/4

cups Gold Medal™ all-purpose flour

tablespoons granulated sugar

2 1/2

teaspoons baking powder

teaspoon salt

3/4

cup milk

1/2

cup butter or margarine, melted

bag (6 oz) semisweet chocolate chips (1 cup)

tablespoon shortening

1 1/2

cups whipping cream

1/3

cup powdered sugar

teaspoon vanilla

Additional strawberries, if desired

Steps

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1

Heat oven to 425°F. Lightly grease cookie sheet with shortening. In medium bowl, mix strawberries and 1/2 cup granulated sugar; set aside.
2

To make shortcakes, in medium bowl, mix flour, 3 tablespoons granulated sugar, the baking powder and salt. Stir in milk and butter until soft dough forms. Onto cookie sheet, drop dough by 8 heaping tablespoonfuls. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to cooling rack. Cool completely.
3

In small microwavable bowl, microwave chocolate chips and shortening uncovered on Medium 1 to 2 minutes, stirring after 1 minute, until melted.
4

In chilled medium bowl, beat whipping cream, powdered sugar and vanilla with electric mixer on high speed until soft peaks form.
5

Break shortcakes into bite-size pieces. In parfait glasses, alternate layers of shortcake, strawberries, chocolate mixture and whipped cream. Garnish with additional strawberries.