Can I use frozen strawberries?

Yes, you can use frozen strawberries. Thaw them completely and drain any excess liquid before macerating with sugar to ensure the flavor and consistency match the taste and texture of fresh strawberries.

Can I make this in a large bowl?

Yes, making this recipe in a larger container, like a trifle bowl, creates a stunning presentation. Just layer the ingredients as you would for individual servings, keeping in mind to evenly distribute each layer for consistent flavor in every scoop.

How can I keep the whipped cream from deflating in the parfait?

To keep the whipped cream stable in the parfait, make sure it reaches medium peaks when whipping and layer it gently in the container. Using cold heavy cream and a chilled bowl also helps maintain its structure longer.

25-Minute Strawberry Shortcake Parfaits

Strawberry Shortcake Parfaits

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5 from 1 review

Author: Maria Pagiotas
Total Time: 25 minutes
Yield: 6 servings 1x

Description

Enjoy the sweetness of these Strawberry Shortcake Parfaits, a delicious twist on the classic strawberry shortcake. This no-bake recipe layers macerated strawberries with soft pound cake and fluffy whipped cream, in individual serving cups for easy entertaining!

Ingredients

Scale

450 g (1 pound) fresh strawberries, sliced
1 tablespoon granulated sugar
2 teaspoons fresh orange juice
240 g (1 cup) cold heavy cream
2 tablespoons powdered sugar
1 teaspoon orange zest
2 teaspoons pure vanilla extract
1 store-bought pound cake, cut into 3/4” cubes

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Instructions

In a medium bowl, mix the strawberries, granulated sugar, and orange juice. Cover and chill for 15 minutes.
Meanwhile, in a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the cream, powdered sugar, orange zest, and vanilla on medium-low speed until the mixture becomes frothy.
Increase the mixer speed to medium-high and continue whisking until medium peaks form, about 3 minutes. Careful not to overmix or else it will become thick and lumpy.
To assemble the dessert, arrange cubed pound cake at the bottom of jars or glass containers. Top with a layer of strawberries. Next, layer the whipped cream. Repeat layers until the jars are filled.
Refrigerate for 1 hour before serving to allow the pound cake to soak up some of the strawberry liquid.

Notes

Storage: Store covered tightly with plastic wrap in the refrigerator for up to 24 hours.

Make ahead: Prep the macerated strawberries and whipped cream up to a day in advance. The pound cake can be cubed and kept at room temperature at room temperature.

Prep Time: 25 minutes
Category: Custards & Parfaits
Method: No-bake