Alright friends, I have to admit—there’s something totally magical about those classic strawberry shortcake flavors layered perfectly in a glass. It reminds me of summer afternoons at grandma’s house, where the smell of fresh strawberries and whipped cream filled the air, and the sweet crumbly biscuit bits practically melted on your tongue. These Strawberry Shortcake Parfaits capture that nostalgic vibe but with a breezy, no-fuss twist. You get those juicy, ruby-red strawberries bursting with flavor, mixed with fluffy whipped cream and buttery cake bits—all stacked in pretty layers that are so much fun to eat. Plus, they come together in a flash, so they’re perfect for last-minute guests or a casual weeknight treat. Trust me, once you try this, you’ll never look at strawberry shortcake the same way again!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 10 minutes (if baking your own cake)
Total Time: 25 minutes
Ingredients
For the Main Dish:
2 cups fresh strawberries, sliced
2 tbsp granulated sugar
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
1 prepared pound cake or angel food cake (about 8 oz), cut into 1-inch cubes
For the Sauce / Garnish (optional):
Fresh mint leaves for garnish
Additional sliced strawberries
How I Make It
Step 1:
Start by tossing the sliced strawberries with granulated sugar in a bowl. This simple step helps to bring out their natural juices and adds a subtle sweetness. Let them sit at room temperature for about 10 minutes while you prep everything else—this is basically strawberry magic happening right before your eyes!
Step 2:
Meanwhile, whip the heavy cream with the powdered sugar and vanilla extract. I usually use an electric mixer on medium speed—keep going until you get those soft peaks that gently hold their shape but still look silky.
Step 3:
Grab your pound cake (or angel food cake) cubes and set them aside. If you want a bit more flavor, feel free to warm these cubes slightly in the microwave for 10-15 seconds. Warm cake next to cold cream = pure heaven.
Step 4:
Now, it’s time to build the parfaits! Start by layering a spoonful of the sweetened strawberries at the bottom of your glass or jar, then add a layer of cake cubes, followed by a generous dollop of whipped cream.
Step 5:
Repeat these layers until your glass is full. I like to finish with a few fresh strawberry slices and a sprig of mint for that pretty pop of color. Plus, the mint’s aroma adds a refreshing lift!
Step 6:
Serve immediately so your cake stays softly textured and the strawberries are juicy and fresh. If you need to hold onto them for a bit, cover and refrigerate for up to 3 hours — but best enjoyed right away!
Variations & Tips
Use shortcake biscuits or sponge cake for a more traditional texture.
Swap strawberries for mixed berries like blueberries and raspberries for a colorful twist.
For a lighter version, replace heavy cream with Greek yogurt whipped with honey.
Add a splash of balsamic vinegar to the strawberries for a tangy depth of flavor.
If you want extra crunch, sprinkle chopped toasted almonds or granola between layers.
Make it boozy by macerating strawberries in a tablespoon of Grand Marnier or bourbon.
How I Like to Serve It
These parfaits are perfect for spring or summer get-togethers, served chilled on a warm afternoon. They also make a charming dessert for brunch with friends or a light sweet bite after dinner. And don’t be shy—these look delightful when presented in clear glasses, so everyone can admire those colorful layers before digging in!
Notes
Leftover parfaits can be refrigerated up to 3 hours, but the cake might absorb too much moisture and get soggy.
If you want to prep ahead, keep the components separate and assemble just before serving for the best texture.
Closing: I love how this recipe balances easy prep with that classic strawberry shortcake charm—it’s a guaranteed crowd-pleaser every single time!
