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Strawberry Shortcake Parfait Recipe
Ben Carraoli

Strawberry Shortcake Parfait Recipe

I made this Strawberry Shortcake Parfait 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.
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Total Time 20 minutes
Servings: 4
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.