I made this Strawberry Shortcake Parfait Recipe on a warm afternoon when I wanted something sweet but not heavy, and it instantly became a favorite. I love how it feels fancy without actually being complicated. After layering it a few times, I realized how forgiving and fun this recipe really is.
Every spoonful gives me soft cake, juicy strawberries, and creamy goodness together. Honestly, it’s one of those desserts I keep coming back to when I want to impress without stress. You might also enjoy a rich treat like the Butterfinger Cheesecake Recipe for a chocolatey twist.
Ingredients
- Fresh strawberries – 2 cups, hulled and sliced (fresh berries release natural juice and hold their shape better than frozen ones)
- Granulated sugar – 2 tablespoons (helps macerate the strawberries and create a light, natural syrup)
- Shortcake or pound cake – 2 cups, cubed (soft cake absorbs strawberry juices without becoming soggy)
- Heavy whipping cream – 1 cup, cold (cold cream whips faster and gives a stable, fluffy texture)
- Powdered sugar – 2 tablespoons (dissolves smoothly into the cream without graininess)
- Vanilla extract – 1 teaspoon (adds warmth and enhances the overall dessert flavor)
Note: This ingredient quantity makes approximately 4 servings of Strawberry Shortcake Parfait.
Variations
You can make it dairy-free by using coconut whipping cream instead of heavy cream. For a sugar-free version, use a powdered sugar substitute and naturally sweet strawberries. If you want more flavor, a splash of lemon zest in the strawberries adds brightness.
Chocolate lovers can layer in chocolate shavings or drizzle melted dark chocolate between layers. You can even swap strawberries with mixed berries for a different fruity profile. Another fun option is a fruity dessert like Apple Slab Pie Recipe for a warm, baked alternative.
Cooking Time
This dessert comes together quickly, which is one of the reasons I adore it.
- Prep Time: 20 minutes
- Cooking Time: 0 minutes
- Total Time: 20 minutes
Equipment You Need
You don’t need anything fancy, just a few basic kitchen tools.
- Mixing bowl – for combining strawberries with sugar
- Hand mixer or whisk – to whip the cream until fluffy
- Knife and cutting board – for slicing strawberries and cake
- Measuring cups and spoons – for accurate ingredient portions
- Serving glasses or jars – to layer and present the parfaits
How to Make Strawberry Shortcake Parfait Recipe?
This recipe is all about layering, but each step matters. I’ll walk you through it in a simple, stress-free way.
Prepare the Strawberries
Start by adding sliced strawberries to a bowl and sprinkling them with granulated sugar. I gently toss them to coat evenly. Let them sit for about 10 minutes until they release their juices and become glossy and soft.
Whip the Cream
In a chilled bowl, I pour in the heavy cream, powdered sugar, and vanilla extract. I whip it until soft peaks form, being careful not to overwhip. The cream should be fluffy and smooth, not stiff or grainy.
Cut the Cake
I cut the shortcake or pound cake into small, bite-sized cubes. Smaller pieces layer better and soak up the strawberry juices without falling apart. This step makes a big difference in texture.
Assemble the Parfaits
I start with a layer of cake at the bottom of each glass. Then I add a spoonful of strawberries with some juice, followed by whipped cream. I repeat the layers until the glass is full, finishing with cream on top.
Chill and Set
Once assembled, I like to chill the parfaits for about 15 minutes. This helps the layers settle and allows the flavors to meld together nicely. You can also serve them right away if you’re short on time.
Additional Tips for Making This Recipe Better
After making this recipe several times, I’ve learned a few tricks that really elevate it.
- I always chill my mixing bowl and beaters before whipping cream for better volume.
- I let the strawberries sit just long enough to release juice but not turn mushy.
- I prefer glass cups so I can see the beautiful layers before serving.
- I taste the strawberries first and adjust sugar if they’re already very sweet.
- I assemble just before serving when I want the cake to stay slightly firm.
How to Serve Strawberry Shortcake Parfait Recipe?
These parfaits look gorgeous on their own, but a little extra effort makes them feel bakery-worthy. I like topping them with a sliced strawberry, mint leaves, or a light dusting of crushed shortbread cookies. For gatherings, serving them in clear jars or wine glasses adds instant elegance. They’re perfect as individual desserts, brunch treats, or even a light summer finale after dinner.
Nutritional Information
Here’s a quick look at the approximate nutritional value per serving.
- Calories: About 320 per serving, making it a satisfying but not overwhelming dessert
- Protein: Around 4g, mostly from the cream
- Carbohydrates: Approximately 35g, coming from cake and fruit
- Fat: About 18g, mainly from the whipped cream
Make Ahead and Storage
This recipe is friendly for planning ahead if you follow a few simple rules.
Make Ahead:
I usually prepare the strawberries and whipped cream a few hours in advance. I store them separately in the fridge and assemble just before serving for the best texture.
Storage:
Assembled parfaits can be stored in the refrigerator for up to 24 hours. After that, the cake starts to get too soft, though the flavor still remains good.
Freezing and Reheating:
I don’t recommend freezing this dessert, as the cream and strawberries lose their texture once thawed. Since it’s a no-bake recipe, reheating isn’t needed or advised.
Why You’ll Love This Recipe?
This dessert checks so many boxes, and that’s why I keep making it again and again.
- It’s incredibly easy to prepare, even if you’re not confident in the kitchen.
- The recipe is versatile and adapts well to dietary needs and flavor preferences.
- It looks impressive with minimal effort, perfect for guests or special occasions.
- The balance of soft cake, fresh fruit, and creamy layers is simply irresistible.
If you’re looking for a dessert that feels homemade, comforting, and a little special, this Strawberry Shortcake Parfait Recipe is absolutely worth trying.
Strawberry Shortcake Parfait Recipe
Ingredients
Method
- Start by adding sliced strawberries to a bowl and sprinkling them with granulated sugar. I gently toss them to coat evenly. Let them sit for about 10 minutes until they release their juices and become glossy and soft.
- In a chilled bowl, I pour in the heavy cream, powdered sugar, and vanilla extract. I whip it until soft peaks form, being careful not to overwhip. The cream should be fluffy and smooth, not stiff or grainy.
- I cut the shortcake or pound cake into small, bite-sized cubes. Smaller pieces layer better and soak up the strawberry juices without falling apart. This step makes a big difference in texture.
- I start with a layer of cake at the bottom of each glass. Then I add a spoonful of strawberries with some juice, followed by whipped cream. I repeat the layers until the glass is full, finishing with cream on top.
- Once assembled, I like to chill the parfaits for about 15 minutes. This helps the layers settle and allows the flavors to meld together nicely. You can also serve them right away if you’re short on time.
Notes
- I always chill my mixing bowl and beaters before whipping cream for better volume.
- I let the strawberries sit just long enough to release juice but not turn mushy.
- I prefer glass cups so I can see the beautiful layers before serving.
- I taste the strawberries first and adjust sugar if they’re already very sweet.
- I assemble just before serving when I want the cake to stay slightly firm.