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Strawberry Shortcake Parfait Recipe
Ash Tyrrell

Strawberry Shortcake Parfait Recipe

I have to tell you, making these Strawberry Shortcake Parfaits was such a fun experience! I’ve always loved desserts that feel fancy but are actually simple to make, and this one is just perfect. Each layer of juicy strawberries, fluffy whipped cream, and tender cake feels like a little bite of happiness.
Prep Time 15 minutes

Ingredients
  

  • Fresh strawberries – 2 cups hulled and sliced; ripe berries make all the difference in flavor.
  • Granulated sugar – 2 tablespoons; helps macerate the strawberries and bring out their natural sweetness.
  • Shortcake or sponge cake – 2 cups cut into cubes; a soft, airy cake works best to soak up the strawberry juices.
  • Whipping cream – 1 cup; I prefer heavy cream for a rich fluffy texture.
  • Vanilla extract – 1 teaspoon; adds a subtle warm flavor that complements the strawberries.
  • Powdered sugar – 2 tablespoons; sweetens the cream without making it gritty.
  • Optional garnish: fresh mint leaves or extra strawberries for topping.

Method
 

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

Notes

  • I always macerate the strawberries for at least 15 minutes; it enhances their sweetness and makes the parfait juicier.
  • I prefer using freshly whipped cream over store-bought; it tastes fresher and holds its shape better.
  • When cutting cake, I try to keep pieces uniform so each layer looks neat and even.
  • I like assembling the parfaits in clear glasses to show off the beautiful layers—it makes them look so professional.
  • I sometimes add a few crushed graham crackers or almond slivers for a little crunch.