This is an incredibly delicious strawberry parfait! You'll have a lot of fun making it, and even more fun eating it. Below are the ingredients and supplies you will need.

Ingredients:

- 190 grams (slightly under 1/2 a pound) of frozen strawberries
- 340 grams (around 3/4 a pound) + extra for topping of fresh strawberries
- 1/2 cup of water
- 2 teaspoons unflavored gelatin
- 1 1/2 heavy whipping cream
- 1/4 cup + 1 tablespoon cane sugar
- Ice cream (any flavor, but I used vanilla)

Supplies

- Stand mixer or hand mixer
- Immersion blender
- Blender
- Strainer
- Saucepans
- Bowls
- Cups

Step 1: Making the Strawberry Gelatin

Ingredients for this step:

- 190 grams (slightly under 1/2 a pound) of frozen strawberries
- 1/2 cup of water
- 2 teaspoons unflavored gelatin

Instructions:

1. Measure about 190 grams (slightly under 1/2 a pound) of frozen strawberries. (Photo 1)

2. Place the strawberries in a saucepan on low heat until it becomes a liquid sauce. Stir it occasionally to prevent burning. (Photos 2 & 3)

3. While you wait for the strawberries, measure 1/2 a cup of water and stir in 2 teaspoons of unflavored gelatin until most of the gelatin granules have dissolved. (Photo 4)

4. Once the strawberries are done, transfer it to a bowl and blend the strawberries using an immersion blender. (Photo 5)

5. Strain the strawberry sauce through a strainer. Once done, the sauce should be completely smooth with no chunks. (Photo 6 & 7)

6. If the strawberry sauce has cooled down, reheat it in the saucepan. If it is still warm skip that step and stir it in with the gelatin. (Photos 8 & 9)

7. Once the strawberry gelatin is mixed, divide it equally among your cups. I'm using old jam jars, but you can use any cup you have (although glass cups make them look extra cute in the end). (Photo 10)

8. Place the gelatin cups in the fridge for an hour.

Step 2: Making the Strawberry Mousse

Ingredients for this step:

- 1 cup heavy whipping cream
- 340 grams fresh strawberries
- 1/4 cup cane sugar

Instructions:

1. Measure 1 cup of heavy whipping cream and whisk it up in a stand mixer until it becomes thick and forms peaks. You could do this with a hand mixer or even with your own hands and a whisk, but both of those options will be more difficult. (Photos 1 & 2)

2. Measure about 340 grams (around 3/4 a pound) of strawberries, and cut off the stems. (Photos 3 & 4)

3. Place the strawberries in a blender with 1/4 cup of sugar. Blend them together fully. (Photos 5 & 6)

4. Separate about 1/2 a cup of the blend mixture and pour the rest in the whisked cream.

5. Fold the blend into the cream. (Photos 7 & 8)

6. Place a few spoonfuls of the blended mixture in the cups, but make sure to save around 1-2 tablespoons of it for later. Then, divide the mousse in the cups. You might end up with some extra mousse left, and in that case, fill the cups up about 3/4 of the way and keep the rest to enjoy by itself. (Photos 9 & 10)

7. Place the cups in the fridge for another hour.

Step 3: Making the Whipped Cream

Ingredients for this step:

- 1/2 cup heavy whipping cream
- 1 tablespoon cane sugar

Instructions:

1. Whisk 1/2 a cup of heavy whipping cream in your stand mixer with 1 tablespoon of sugar until it stiffens to the texture you like for you whipped cream. (Photo 1)