These Strawberry Shortcake Parfaits are a breeze to make and are perfect for any occasion. Layered with fresh strawberries, fluffy whipped cream, and soft, buttery pound cake, this dessert does not disappoint. Plus, it’s so easy to put together—your family will love it, and you'll love how fast it comes together!
When I lived in Seattle, I always looked forward to the summer months because it meant two things. One, we finally got some sun, and two—strawberry shortcakes! Every week, I’d treat myself to the most delicious parfait at Whole Foods, made with sweet, juicy strawberries and a dense biscuit shortcake. It was also my favorite dessert to bring to BBQs—always a hit.
Once I started paying more attention to ingredients, I knew I had to create my own version—one free from things like propylene glycol. So, I put my spin on the classic by swapping out the traditional biscuit for a slice of homemade sourdough pound cake. The result? A deliciously unique twist that combines the best of both worlds—tender, tangy cake paired with the perfect sweetness of strawberries and whipped cream, all made with simple, wholesome ingredients you can actually pronounce.
If you are looking for more easy dessert recipes, check out my Mini New York Cheesecakes, Chocolate Chunk Banana Bread, or Rustic Pear and Apple Galette.
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Why You'll Love This Recipe
- Quick And Easy: Making the pound cake is super easy, but if you want to make this dessert even easier, buy your cake at the store. Then all you have to do is chop and assemble everything into individual parfait cups or a mason jar.
- Impressive And Elegant: These strawberry parfaits look fancy but are surprisingly simple to make.
- Perfect For Summer: With fresh strawberries and whipped cream, this is a refreshing and light dessert that both kids and adults will love.
Ingredients
- Strawberries: You will want to use fresh organic strawberries. These are best when they are in season.
- Coconut Sugar: While I don't think this dessert needs any extra sweetness, we use a little coconut sugar to macerate the strawberries. Don't worry, it's super easy—macerate is just a fancy word for soften. The coconut sugar helps break down the berries and allows them to get super juicy and soft.
- Pound Cake: I love using my homemade sourdough discard pound cake, but you can use store-bought. I love using pound cake as it tastes decadent while still feeling light.
- Heavy Whipping Cream: I prefer to make my own in the stand mixer, as it only takes a few minutes. If you want to keep things super easy, you can pick up whipped cream from the store, just be sure to read the labels.
- Vanilla Bean Paste: If making your own whipped cream (which I highly recommend), you'll want to add a little vanilla bean paste or vanilla extract to your whipping cream for a little extra warmth and flavor.
See the recipe card for full information on ingredients and quantities.
Substitutions And Variations
- Pound Cake: If you don't want to use pound cake, you can swap it out for sponge cake, angel food cake, vanilla cake, or even a scone!
- Change Up The Fruit: Swap the strawberries for fresh blueberries, raspberries, or peaches for a fun twist.
- Sweeter: These strawberry shortcake jars are not very sweet, so if you like, you can add or toss the berries with maple syrup or honey for added sweetness.
- Dairy-Free: If you need to make this dairy-free, use angel food cake and a plant-based whipped cream.
How To Make Strawberry Shortcake Parfaits
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1. Masserate the Strawberries: In a medium bowl, add the sliced strawberries and sprinkle them with coconut sugar. Gently toss to combine, then set aside for 15-30 minutes. This will allow the strawberries to release their juices and create a softer consistency.
Step 2. Make the Whipped Cream: In the bowl of your stand mixer, add the heavy whipping cream and vanilla bean paste. Use the whisk attachment to whip the heavy cream on medium-low speed until frothy. Next, increase the mixing speed of your stand mixer to medium-high and continue to whip the cream until stiff peaks form. This will take about 5 minutes. In the meantime, cut the pound cake into bite-sized pieces and set aside.
Step 3. Layer Your Cake Parfait: In the bottom of your parfait glass, begin assembling your parfait by placing a layer of the cubed pound cake, followed by a layer of the macerated strawberries, and finally a layer of whipped cream.
Step 4. Finish Layering and Chill: Repeat the layers, beginning with the pound cake, then strawberry slices, and the top layer of whipped cream. Refrigerate for 30 minutes before serving to allow the flavors to combine.
Expert Tips And Notes
- Use Fresh In-Season Fruit: There is nothing better then in in-season fruit! They will have the best flavor and texture. Even better if you can get them from your local farmer's market.
- Pound Cake: If making homemade pound cake, I'd suggest making it a day or two before you want to serve this dessert.
- Don't Overmix The Whipped Cream: Be sure to stop mixing the whipped cream once you see the stiff peaks forming. If you overmix, it can deflate the whipped cream, or it can turn out grainy.
- Use Cold Heavy Cream: When making the whipping cream, put your stand mixer bowl in the fridge for 10 minutes beforehand, and use super cold heavy cream. This will help the whipped cream from deflating.
- Chill: Make sure you allow the cake parfaits to chill for 30 minutes before serving, but not too much longer! If you make them too far ahead, they may get a little soggy, and the whipped cream can deflate.
- Use Glass Jars: You can serve these delicious strawberry shortcake parfaits in individual mason jars, stemless wine glasses, or even martini glasses for a fun twist.
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Serving Suggestions For Easy Strawberry Shortcake Cups
- Toppings: Add a drizzle of honey, orange zest or lemon zest, a sprig of mint, or a sprinkle of crushed nuts like almonds for a crunchy topping.
- Additional Desserts: Prepare a dessert platter and serve alongside a mixed berry galatte, apple cobbler, and s'mores cookies.
- Beverages: A fresh iced tea, a maple iced latte, or a black coffee will complement this dessert perfectly.
Recipe FAQs
While fresh strawberries are best for their texture and flavor, you can use frozen strawberries. Just make sure to thaw and drain them well before using.
Yes, you can! If you’re short on time, store-bought shortcake or pound cake works just fine and will still taste delicious.
Yes, you can prep the ingredients the night before! Just store each component in its own airtight container in the fridge. The pound cake can be kept at room temperature on the counter. When you're ready to serve, simply assemble the parfaits and enjoy!
You can make these gluten-free by using gluten-free pound cake or substituting angel food cake instead!
Other Related Summer Recipes
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Easy Strawberry Shortcake Parfaits (With Pound Cake)
Ingredients
- ½ pound Fresh Strawberries
- 1 teaspoon Coconut Sugar
- ½ cup Heavy Whipping Cream cold
- 1 teaspoon Vanilla Bean Paste
- 2-3 cups Pound Cake cubed
Instructions
- In a medium bowl, add the sliced strawberries and sprinkle them with coconut sugar. Gently toss to combine, then set aside for 15-30 minutes. This will allow the strawberries to release their juices and create a softer consistency.½ pound Fresh Strawberries, 1 teaspoon Coconut Sugar
- In the bowl of your stand mixer, add the heavy whipping cream and vanilla bean paste. Use the whisk attachment to whip the heavy cream on medium-low speed until frothy. Next, increase the mixing speed of your stand mixer to medium-high and continue to whip the cream until stiff peaks form. This will take about 5 minutes. In the meantime, cut the pound cake into bite-sized pieces and set aside.½ cup Heavy Whipping Cream, 1 teaspoon Vanilla Bean Paste, 2-3 cups Pound Cake
- In the bottom of your parfait glass, begin assembling your parfait by placing a layer of the cubed pound cake, followed by a layer of the macerated strawberries, and finally a layer of whipped cream.
- Repeat the layers, beginning with the pound cake, then strawberry slices, and the top layer of whipped cream. Refrigerate for 30 minutes before serving to allow the flavors to combine.
Notes
- Use Fresh In-Season Fruit: There is nothing better then in in-season fruit! They will have the best flavor and texture. Even better if you can get them from your local farmer's market.
- Don't Overmix The Whipped Cream: Be sure to stop mixing the whipped cream once you see the stiff peaks forming. If you overmix, it can deflate the whipped cream, or it can turn out grainy.
- Use Cold Heavy Cream: When making the whipping cream, put your stand mixer bowl in the fridge for 10 minutes beforehand, and use super cold heavy cream. This will help the whipped cream from deflating.
- Chill: Make sure you allow the cake parfaits to chill for 30 minutes before serving, but not too much longer! If you make them too far ahead, they may get a little soggy, and the whipped cream can deflate.
- Use Glass Jars: You can serve these delicious strawberry shortcake parfaits in individual mason jars, stemless wine glasses, or even martini glasses for a fun twist.
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