Description
These Strawberry Shortcake Parfaits are a fresh, light, and delicious twist on the classic dessert. Layers of sweetened strawberries, fluffy whipped cream, and tender cake come together in individual servings that are perfect for any occasion. Easy to assemble, visually stunning, and totally indulgent!
Ingredients
Scale
For the Strawberries:
- 3 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice (optional)
For the Shortcake:
- 1 package of sponge cake, angel food cake, or pound cake (store-bought or homemade)
- 1 tbsp butter (if using homemade cake, optional for buttering)
For the Whipped Cream:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Strawberries:
In a medium bowl, combine the sliced strawberries with granulated sugar and lemon juice (if using). Toss gently to coat. Let the strawberries sit for about 15-20 minutes to macerate, allowing the natural juices to release. - Prepare the Whipped Cream:
In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until soft peaks form. Be careful not to overwhip, as it can turn into butter. Set aside. - Prepare the Cake:
If using store-bought cake, cut it into bite-sized cubes or slices. For homemade cake, slice into squares. Lightly butter the cake pieces if desired for extra flavor. You can toast the cake cubes in the oven at 350°F (175°C) for about 5 minutes for a slightly crispy texture, but this is optional. - Assemble the Parfaits:
In individual glasses or dessert cups, layer the ingredients. Start with a spoonful of cake cubes, followed by a layer of macerated strawberries and a dollop of whipped cream. Repeat the layers as needed, finishing with whipped cream on top. - Chill and Serve:
Refrigerate the parfaits for at least 15 minutes before serving to allow the flavors to meld together. Garnish with extra strawberry slices or mint leaves if desired. - Enjoy:
Serve chilled and enjoy the refreshing sweetness of these strawberry shortcake parfaits.
Notes
- You can use any type of cake for the base—angel food, pound cake, or even biscuits if you prefer.
- For a lighter version, you can substitute the whipped cream with Greek yogurt or light whipped topping.
- The parfaits can be made in advance and stored in the fridge for up to 24 hours, but the cake may soften over time, so it’s best enjoyed within a few hours of assembly.
- Add some crushed graham crackers for extra crunch, or drizzle with chocolate or caramel sauce for a twist.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 parfait
- Calories: 300
- Sugar: 28g
- Sodium: 55mg
- Fat: 14g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 40mg