First, I sliced the fresh strawberries and added the granulated sugar. I let them sit for 10–15 minutes to release their natural juices. This step makes the strawberries sweeter and more flavorful, almost like a quick jam.
Next, I poured the heavy cream into a chilled bowl and added powdered sugar and vanilla extract. I whipped it until soft peaks formed. The trick I learned is to chill the bowl and beaters beforehand—it makes the cream extra light and fluffy.
While the strawberries were resting, I cut my sponge cake into bite-sized cubes. I made sure each piece was soft but firm enough to hold the layers without turning soggy. This helps every bite maintain structure.
I started layering: cake cubes at the bottom, a spoonful of strawberries, then a dollop of whipped cream. I repeated until the glass was full. I love finishing with a few strawberry slices and a little sprig of mint for a beautiful presentation.
Finally, I refrigerated the parfaits for about 30 minutes before serving. This allows the flavors to meld together and gives the cream a slightly firmer texture. Eating it chilled makes it refreshing and indulgent at the same time.