Description

These Strawberry Shortcake Parfaits capture everything we love about the classic dessert—sweet-tart berries, tender cake, and billowy whipped cream—without the stress of slicing or serving. Layered in mason jars, they’re charming, picnic-proof, and perfectly portioned. Every spoonful delivers the ideal ratio, from top to bottom.

Ingredients

Scale

Strawberry Layer

2 cups fresh strawberries, hulled and chopped
2 tablespoons granulated sugar
1 teaspoon lemon juice

Cake Layer

2 cups pound cake or shortcake, cut into ½–1 inch cubes
(Store-bought works beautifully)

Whipped Cream

1½ cups heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon pure vanilla extract

Optional Garnishes

Fresh strawberry slices
Crushed graham crackers or cake crumbs
Mint leaves

Instructions

1. Macerate the Strawberries

In a medium bowl, gently toss strawberries with sugar and lemon juice. Let sit 10–15 minutes, stirring once, until glossy and juicy.

2. Whip the Cream

In a large, cold bowl, whip heavy cream on medium-high speed. Once it thickens, add powdered sugar and vanilla. Continue whipping until soft peaks form.
Soft peaks gently curl at the tip when the beaters are lifted.

3. Assemble the Parfaits

Set up an assembly line with jars, cake cubes, strawberries, and cream.

Layer in each jar:

Cake cubes (lightly pressed)
Spoonful of strawberries with syrup
Dollop of whipped cream

Repeat once more, finishing with whipped cream and a spoonful of berries.

4. Chill (Optional but Recommended)

Serve immediately or refrigerate 15–30 minutes to let flavors meld without sogginess.

Notes

Serve straight from the jar with a spoon—easy and charming
Tie baker’s twine or ribbon around jars for parties
Pair with lemonade, iced tea, or sparkling rosé
For plated service, carefully slide the parfait onto a dessert plate