Strawberry Shortcake & Lemon Curd Parfait

An easy recipe for strawberry shortcake parfaits layered with a bright, sweet & creamy lemon curd. This dessert is absolute BLISS in every bite and it's beautiful, as well!

Ingredients

1 lb of organic strawberries (2 cups), hulled & sliced
1 tablespoon of raw honey
2 tablespoons of lemon juice
2 cups of whipped cream (get my homemade recipe here) or coconut whipped cream
1 1/2 cups of lemon curd (I used this homemade recipe but store-bought works too)
1-2 scones*, broken up into small chunks

Instructions

For The Macerated Strawberries:

If using fresh strawberries, wash, hull, and slice the berries and place them in a bowl. If using frozen strawberries, simply dump them into a bowl and move onto the next step. Pour the honey and fresh lemon juice over the strawberries, stir well, and let the strawberries sit on the counter to draw out the juices.
If you're going to be gone a few hours while they're macerating, stick them in the fridge until you're back. And if you're working with frozen strawberries, leave them on the counter so they can come up to room temperature before making the parfaits.

For The Strawberry Shortcake Parfaits:

When everything is ready, break the scones up into chunks and then layer each ingredient (scones, strawberries, lemon curd, and whipped cream) into the parfait glass until filled up. If desired, pour some of the juices that accumulate from the strawberries onto the scones as you build each layer.
Top with a strawberry (if you have any left over) and enjoy! These should last a few days in the fridge if you want to make them ahead of them, although the texture of the scone may soften considerably.

NOTES:

If strawberries aren't in season, you can easily substitute frozen organic strawberries instead. You can macerate them with the lemon juice while they thaw on the counter. Make sure to bring them to room temperature before assembling the parfait.
If you're going the homemade route, fix the lemon curd and/or whipped cream while the strawberries are macerating. You can also prep them both the day before! If you make the lemon curd the same day as you plan on assembling the parfaits and need to cool it down quickly, stick it in the freezer and check on it (giving it a stir) every 30 minutes until chilled.
To make these parfaits dairy-free, substitute coconut whipped cream (here is an easy recipe to try) and find a paleo lemon curd recipe (like this) or brand that uses ghee and/or coconut oil instead of butter.
To make this recipe gluten-free and grain-free, you'll probably have to make the scones at home (unless you're lucky and have a local place that sells GF scones). In that case, try this orange scone recipe that uses almond, coconut & tapioca flour instead.