Strawberries and Stripes Parfait

• 6 cups whole stemmed strawberries, divided
• 12 cup sugar
• 14 cup water
• 1 tablespoon lemon juice
• 12 Anjou pear, a frozen butter pound cake defrosted (10 3/4 oz.)
• 8 ounces frozen extra creamy whipped topping, defrosted
• 12 pint fresh blueberries
• 12 cup shredded coconut, toasted
• additional whole strawberries and mint sprig (to garnish) (optional)

1. In the container of a blender or food processor, combine 2 cups of the strawberries, sugar, water and lemon juice and process until smooth.
2. Remove to a saucepan, bring to a boil and cook 3 to 5 minutes, or until color darkens, stirring constantly.
3. Pour sauce into medium bowl; cool completely.
4. Meanwhile, cut the pound cake into 1/2-inch cubes.
5. Halve remaining strawberries lengthwise and add to cooled sauce, tossing to coat.
6. In each of 8 parfait or tall stemmed glasses, layer 2 tablespoons strawberry mixture and 1/3 cup pound cake, 2 tablespoons strawberry mixture and 2 tablespoons whipped topping.
7. Top with 2 tablespoons blueberries, 2 tablespoons whipped topping and 1 tablespoon coconut.
8. Garnish with whole strawberries and mint, if desired.

stemmed strawberries, sugar, water, lemon juice, pear, topping, blueberries, coconut, strawberries

Taken from www.food.com/recipe/strawberries-and-stripes-parfait-511811 (may not work)