Berry Parfaits are summer by the spoonful! Layers of blueberries, raspberries, cream, and crunchy crisp are like a berry crisp turned inside out!
Even when the berries aren’t in season, what I love about these Berry Parfaits is that you can use frozen raspberries and blueberries. That means you can enjoy these treats all year round!
I’ve been doing a little summer sorting. Going through my drawers, purging those tops that have been hiding in the back corner since my last purge, picking through my daughter’s closet and holding up her too-small tops, wondering, when did she grow out of this? Setting aside items to donate – those barely used shoes that simply could not compete with the childrens’ growth spurts.
My photos have been getting a once over, too. Again, it’s one of those tasks I have been meaning to tackle, and avoiding, because the sheer number is daunting, but perhaps also out of anxiety of what I may see. Going back through my archives, I see some awful pictures… and then I see some good ones.
For several months, I have been meaning to assemble a portfolio of sorts, but that task was pushed to the side. I would dodge it, perhaps because of a little fear of judgment. But I am getting too old to worry about that sort of thing, and besides, as I grow and develop in the pictures I take, I realize I should embrace what I love.
My food has been a joy to capture through a lens. So are the families who have asked me to capture their special moments. Going through my catalog of pictures made me realize that the more pictures I make of food and families, the less I take of my own children. I need to fix that.
I want more pictures of my daughter in that special shirt before she outgrows it. And my son’s toes in those little leather flip flops. I need to bring the focus back to them.
I would love to share something sweet. These Berry Parfaits were made to be featured on My Way Home for Wayfair this month. Beautiful blueberries and raspberries are layered between fluffy clouds of cream and crunchy crisp – much like a berry crisp turned inside out.
But you know what I love best? Even after the sweet berry season has passed, you can still make it with frozen berries. Make summer last all year long. And you know how I feel about having sweet moments last.
MORE BERRY RECIPES TO TRY
Mixed Berry Fruit-on-the-Bottom Yogurt Cups
Berry Jicama Salad
Blueberry Goat Cheese Scones
Blueberry, Feta and Honey-Caramelized Onion Naan Pizza
Summer Sangria with Rum
For the Fillings
- 1 cup raspberries fresh or frozen
- 1 cup blueberries fresh or frozen
- 1/4 cup plus 2 tablespoons sugar divided
- 2 tablespoon lemon juice divided
- 1 1/2 cups heavy cream
- 3 oz Philly Cream Cheese
- 1/4 cup confectioners sugar
For the Crisp Layer
- 1/3 cup flour
- 1/3 cup packed light brown sugar
- 3 tablespoons butter
- 1/4 cup rolled oats regular oatmeal
- 1/4 teaspoon cinnamon
- In a glass bowl, combine the raspberries, 2 tablespoons sugar and 1 tablespoon lemon juice and stir well. Do the same in a separate bowl with the blueberries, 1/4 cup sugar, and 1 tablespoon lemon juice. Gently press the berries with a masher to release some juices. Cover tightly with plastic wrap and let it sit in the refrigerator for about 2 hours (or overnight).
- In the bowl of an electric mixer with a wire whisk, beat the heavy cream, cream cheese, and confectioners sugar until it turns to stiff peaks. Transfer to an airtight container and chill until ready to assemble.
- Preheat oven to 350°F with a rack placed in the center of the oven.
- Make the crisp layer. Combine flour, sugar, and butter and using a pastry blender, two forks or a food processor until it looks like coarse crumbs. Add oats and cinnamon and mix a little more. Spread in a pie pan and bake about 10 minutes or until just brown and crumbly.
- Assemble the parfaits. When the berries have softened and released their juices, place about 3 tablespoons of raspberries and some juice in the bottom of 6 6-oz serving cups. Add 1/4 cup of the whipped cream mixture to each and smooth the tops. Place about 2 tablespoons of crisp on top. Add about 3 tablespoons of blueberries on top. Repeat with another whipped cream layer. If making ahead, cover each parfait glass with plastic wrap and chill in the refrigerator. This can be done up to one day ahead.
- Before serving, garnish with fresh berries. Serve with additional crisp on the side, if desired.
Hi there! I want to make these but when I click on the recipe link, it takes me to the Wayfair home page, not the recipe. Can you please post a link to the actual recipe? I even tried searching on their sight. Nothing. Thanks!
I went to the site…Liren what beautiful children, photos…everything is just perfect….
Wow, these are gorgeous parfaits. You can’t beat a berry dessert in the summer…and these look so delish!
Beautiful Parfaits, and such a stunning portfolio as well…always beautiful!
I know exactly what you mean…we hardly have any pictures together (my husband and I), partly because he hates taking photos! Your parfaits look awesome and your photography is absolutely amazing, you should be so proud!
LOL, yes, and my husband and I rarely get pictures together because of the kids! I guess that’s why it’s nice when we are able to get out and take those rare pictures together. And thank you, Julie, this photography thing is a joy and a challenge – some days are better than others, but I do love it. Thank you so much for your encouragement!
I love cool and refreshing parfaits in summer!
Your photography site is totally sizzling!!!!
Kiran, that means a lot, coming from you! Thank you :)
took a peak at your photo site, everything is so beautiful. stunning Liren.
And these berry parfaits would make a great after dinner treat.
Roxana, thank you SO so much. Just going through it was like a walk down memory lane!
I was just in the ice cream aisle at the grocery store staring at all the parfaits and practically drooling haha. And I totally did the same re-organizing and cleaning here at my house. Clicking to look at your portfolio now, I’m so excited for you!
Thanks, Rikki! Reorganizing and prioritizing is always easy to push to the side, but it feels great once it’s done, doesn’t it? Hope you have a wonderful weekend.
Liren, you’ve always taken beautiful pictures but I know what you mean. Falling in love with photography (I have always feared it) was the last thing I expected to ever come out of starting a blog. I think it’s great that you’re assembling a portfolio. Your images just keep getting better and better. :)
These parfaits are just gorgeous!
Jean, you’ve known me since the beginning, and I love seeing how we have both grown to fall in love with photography and the art of styling. You always inspire me with your projects! One day, I will have to make some fun backdrops and will pick your brain for advice :)
These parfaits look so delicious and beautiful. Love the idea of being able to make these year-long using frozen berries. Great idea!
The frozen berries really work out great – as they defrost, it seems to macerate faster and get to that perfect consistency faster!
Hi love. Your photographs are always so very lovely and inspirig. You have true talent! Thank you so much for sharing them with us. I look forward to seeing more of your work!
Oh Monet, you are so sweet to think so! I try my best!
Love this blog such great photos
Thank you, Charlotte!
I clicked on the link “work in progress” and I must say that it is an admirable work.
Ray, I am so flattered. Really, thank you!
Dear Liren, so wonderful to see the portfolio. Beautiful photographs. I’m a fan!! Looking forward to seeing more and more of your beautiful work.
Mary, if anyone knows and understands about how much it means to me, it is you. Thank you so so much :)
Just took a peek at your portfolio and it looks simply gorgeous! I’m always inspired by your beautiful photos. As for these parfaits, what a perfect use for an abundance of berries. Happy Wednesday! :)
Laura, thank you so much, that means a whole lot!
That bundle of blueberries look wonderful!! Love the parfait….
Thanks, Belinda! They were incredibly sweet, too :)