Description
A delightful and easy-to-make Strawberry Shortcake Parfait layered with fresh strawberries, fluffy whipped cream, and tender pieces of sponge, angel food, or pound cake. Perfect for a quick, elegant dessert that serves 4 to 6 people.
Ingredients
Scale
Fruit Layer
- 3 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tsp lemon juice (optional)
Cake Layer
- 1 package of sponge cake, angel food cake, or pound cake (store-bought or homemade)
- 1 tbsp butter (optional, if using homemade cake for buttering)
Whipped Cream Layer
- 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 optional lemon juice. Gently toss and let the mixture sit for about 10-15 minutes to allow the strawberries to release their juices and macerate.
- Prepare the Cake: If using homemade cake, optionally brush the cake pieces with melted butter for extra richness. Cut the cake into small, bite-sized cubes suitable for layering.
- Make the Whipped Cream: In a chilled mixing bowl, whip the heavy cream along with powdered sugar and vanilla extract until soft peaks form, being careful not to overbeat.
- Assemble the Parfaits: In serving glasses or jars, layer cake cubes, macerated strawberries with their juices, and whipped cream. Repeat the layers until the glasses are filled, finishing with a dollop of whipped cream and a few strawberry slices on top for garnish.
- Chill and Serve: Refrigerate the assembled parfaits for at least 30 minutes before serving to let the flavors meld and the dessert to chill.
Notes
- Use fresh strawberries for the best flavor and texture.
- Angel food cake keeps the dessert lighter, while pound cake adds richness.
- You can prepare components a few hours ahead and assemble just before serving.
- For added texture, sprinkle chopped nuts or granola between layers.
- If preferred, substitute powdered sugar with a sugar alternative for reduced sweetness.
