Filled with fresh berries, crushed chocolate cookies, and chilled whipped cream, these Fresh Berry Oreo Cream Parfaits are perfect all summer long. The Oreo cookies add just the right amount of crunch and chocolate flavor, making every bite something special. Simple to assemble, this will be your go-to all season long!
This is berry season in California and I’m taking full advantage of it in this dessert. Everything is beautiful and I chose strawberries, raspberries, and blueberries for today. You can use any berries you like – use frozen if berries aren’t in season.
Be sure you save some of your berries to use as garnish. They add real beauty to everything! I often forget this step and then I’m scrambling, LOL.
If you love strawberry shortcake but don’t like baking, these parfaits are a beautiful alternative. You get the flavors you adore without having to bake anything!
Orange-bourbon sauce ready to coat the fruit
The vanilla ice cream is optional but delicious. You could just layer fruit, whipped cream, and cookies on their own if you prefer. Another delicious idea would be to use a brownie tucked in the center – anything you love goes!!
If you want to save time, you can use canned whipped cream but it really is the easiest thing to make from scratch. Just pour in the cold heavy cream into the bowl of your mixer and whisk until frothy. Then add some powdered sugar and vanilla and whip on high until you have stiff peaks. If you want to use a piping bag, whip it a bit longer so it will hold your designs.
Oreo or GF Oreo-style cookies are a much needed textural component and a delightful surprise when you get them in a bite. I used gluten-free Oreo cookies but there are other brands available that I love too, one of which is the chocolate sandwich cookies from Glutino. You really can’t tell the difference, especially in a dish like this one.
The easiest way to break up the cookies is to put them in a resealable plastic bag and roll over them with a rolling pin. You will wind up with a good assortment of piece size that work perfectly.
With dishes like this I love to use a glass container so you can see the lovely layers. If you don’t have glass dishes, it will be more of a surprise as your guests dig down into the bowl to discover each component.
The sauce that you use to macerate the berries is a spin on the Old Fashioned cocktail, a sweeter version that complements the fruit. If you don’t want to use bourbon, you can add more orange juice. This sauce will help the fruit release their juices creating a much more lush syrup. It is also great over fruit salad all year long.
If you want to make these parfaits in advance, especially if you are piping decorations on top, it is better to use stabilized whipped cream which holds its shape much longer and can also be frozen if needed. I like this recipe from Jenni Field of The Pastry Chef Online for stabilized whipped cream.
I hope you give these Fresh Berry Oreo Cream Parfaits a try. They are the perfect way to enjoy the beautiful berries available at your grocery store or farmer’s market. They shine in the orange syrup and add a bright spark to each bite. The whipped cream adds lusciousness and richness for balance. These parfaits are a beautiful dessert for any occasion.
The parfaits are best when freshly assembled. You can make the components ahead of time and keep them chilled in the refrigerator (all but the cookies). Layering the parfaits only takes a few minutes and the cookies will be nice and crunchy when you serve them!
If you want a fun and delicious hot weather treat make these Fresh Berry Oreo Cream Parfaits. Your family and friends will be delighted!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Fresh Berry Oreo Cream Parfaits:
- Berries and Syrup: sugar, water, orange juice and zest, bourbon (or more juice), mixed berries such as strawberries, blueberries, and raspberries
- Whipped Cream: cold heavy cream, confectioners’ sugar, vanilla
- Parfaits: macerated berries, whipped cream, vanilla ice cream (optional), crushed cookies, whole cookies, whole berries, mint
PRO Tip:
When sorting through the berries, reserve the prettiest ones for decorating the parfaits. It adds a pop of color and makes them even more beautiful. And adding some extra whole cookies lets your guests anticipate what they will be enjoying with each spoonful!
How to make Fresh Berry Oreo Cream Parfaits:
- Prepare the Syrup and Berries: Create the syrup with sugar, water, fresh orange juice/zest, and bourbon or more orange juice. Cook until it thickens and coats the back of a spoon. Set aside to cool. If made ahead, store it, covered, in the refrigerator.
- Macerate the Berries: Clean the berries and pat dry. Cut any large fruits into smaller bite-sized pieces. Place in a mixing bowl and pour the syrup over the top. Toss to make sure all the pieces are coated. Transfer to the refrigerator and let sit until slightly softened and the fruit has released its liquids, stirring occasionally.
- Whip the Cream: Beat the cold cream until frothy; add the sugar and vanilla and mix in. Increase speed to high and whip to stiff peaks. Taste and add more sugar if needed.
- Assemble the Parfaits: Place some of the berries and their juices in the bottom of each glass dish. Add some crushed cookies and a dollop of whipped cream or scoop of ice cream. Add more berries, then a dollop of whipped cream and more crushed cookies. Garnish with a whole cookie, some whole berries, plus some mint if desired.
- Chill: Place parfaits in the refrigerator for 15 minutes to firm up. Serve and enjoy!
PRO Tip:
It can be a little hard to tell when the sauce has reduced enough to become a syrup. The best way is to use a spoon to see when it coats the back – then pull it from the heat and let cool.
PRO Tip:
If you want to make these parfaits in advance, especially if you are piping decorations on top, it is better to use stabilized whipped cream which holds its shape much longer and can also be frozen if needed. I like this recipe from Jenni Field of The Pastry Chef Online for stabilized whipped cream.
Recommended Tools (affiliate links; no extra cost to you):
- Small saucepan
- Nonstick Whisk
- Mixing bowls
- Kitchen scale
- Paring knife
- Stand mixer or hand mixer
- Glass dishes for the parfaits
Gluten-Free Tips:
* The major gluten-free organizations have declared that distilled alcohols are gluten free. Some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for or use more orange juice.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Fresh Berry Oreo Cream Parfaits (GF)
Filled with fresh berries, cold ice cream and chilled whipped cream, this is perfect all summer long. The crushed cookies add the perfect amount of crunch and flavor making every bite something special. Simple to assemble, this will be your go-to all season long!
Ingredients
Macerated Berries and Syrup
- 1/2 cup (99g) granulated sugar
- 1/2 cup (113g) water
- Zest and juice from 1 large Navel orange or 2 smaller oranges
- 3 tbsp bourbon * or more orange juice
- 3 pints (6 cups; 1.4L) mixed berries, such as strawberries, blueberries, & raspberries, rinsed, patted dry, cutting larger pieces into bite-sized chunks
Whipped Cream
- 1 cup (227g) cold heavy cream * *
- 2 tbsp confectioners’ sugar, or to taste
- 1 tsp vanilla extract or vanilla paste
Parfaits
- Macerated berries (from above)
- Whipped cream (from above)
- 1 pint (2 cups; 473ml) vanilla ice cream, optional
- 10 gluten-free chocolate sandwich cookies (like Oreos), broken into small chunks
- Extra whole cookies, whole berries, and sprigs of mint for decorating, if desired
Instructions
1. Prepare the Syrup: Place the sugar, water, orange zest, orange juice, and bourbon in a small saucepan, whisking to combine. Bring to a boil stirring often, then turn the heat down to medium to hold a low boil/strong simmer and cook until reduced and thickened slightly. It should coat the back of a spoon. Set aside to cool, then store, covered, in the fridge until cold. The syrup will thicken more as it cools and can be made a day or two in advance.
2. Macerate the Fruit: Rinse the berries and pat very dry with paper towels. Cut large berries into bite-size pieces. Place in a bowl and toss all the fruit together with the orange syrup. Set the berries aside while they macerate (release their juices) for about 45 minutes. Toss occasionally. Do not make too far in advance because the fruit will soften too much.
3. Whip the Cream: While the berries are resting, pour the cold cream into the bowl of your stand mixer or a large bowl if using a hand mixer. Use the whisk attachment and beat on medium-high until frothy. Gradually add in the sugar and vanilla, and when fully incorporated, increase the speed to high and beat until stiff peaks form. Taste and add more sugar if desired.
4. Assemble the Parfaits: When you are ready to serve, scoop some of the macerated berries and their juices into the bottom of each glass dish. Top with a small scoop of ice cream or whipped cream, and then more berries. Add a layer of the broken cookies for crunch. Finish with a dollop of the whipped cream. Sprinkle with more of the crumbled cookies and decorate with a whole cookie and berries if desired. Add a sprig of mint just before serving.
5. Chill: Place in the refrigerator for 15 minutes to firm up if it is a hot day. Serve and enjoy!
Recipe found at www.theheritagecook.com
Notes
* The major gluten-free organizations have declared that distilled alcohols are gluten free. But some distillers may use caramel coloring or flavorings which sometimes contain gluten. For some very sensitive people this may cause issues. If you are making this recipe for a very reactive person, or if they have Celiac disease, you can use potato vodka mixed with two teaspoons brown sugar in place of the bourbon called for. You can also use more orange juice instead of the bourbon.
* * Instead of making your own whipped cream from scratch, you can use canned whipped cream if you prefer.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more accurate than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 512Total Fat: 17gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 203mgCarbohydrates: 85gFiber: 12gSugar: 57gProtein: 8g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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