Strawberry Shortcake Parfaits

These Strawberry Shortcake Parfaits include components of classic strawberry shortcake, plus some pudding, and layered in individual serving jars for a lovely portable treat. Easy to make and so delicious, these mini trifles are perfect for a summer brunch or after dinner dessert.

More parfaits to try include our Key Lime Cheesecake Parfaits and Peach Yogurt Parfaits for something a bit healthier.

Easy Strawberry Shortcake Parfait Dessert Recipe

Last week one of my dear friends stopped by with a gorgeous fresh bushel of strawberries. Not willing to let any of those berries go bad, I’ve been taking full advantage of them. Strawberry smoothies, strawberry scones, strawberry crepes, and these strawberry shortcake parfaits. It’s pretty much been a strawberry love fest over here.

Made with tender pound cake, a layer of creamy vanilla pudding, fresh whipped cream, and a simple but incredible strawberry sauce, these mimic the flavors of classic strawberry shortcake, but constructed in individual jars like mini trifles.

They’re super easy to make, but look so impressive on a buffet table, so they’re perfect if you’re hosting a brunch or need a lovely dessert to bring to a summer potluck.

Ingredients Needed

Here’s what you’ll need to make this easy strawberry dessert.
(Scroll below to the printable recipe card for details and measurements.)

• Strawberry sauce – We make our simple but fabulous strawberry sauce recipe from strawberries, sugar, lemon juice, and vanilla.
• Pound cake – You can make pound cake from scratch or simplify the process by buying it from the store bakery.
• Vanilla Pudding – A small box of instant pudding is needed for this recipe, not the cook and serve kind.
• Cold milk – Needed for the pudding.
• Whipped Cream – Heavy cream, powdered sugar, and vanilla are needed to make fresh whipped cream.

Recipe Variations

• Try a different pound cake. Swap out the classic pound cake with lemon pound cake or chocolate pound cake for a different flavor.
• Use angel food cake. If you’d like something lighter than pound cake, angel food cake is a great substitution.
• Change the pudding flavor. Instead of vanilla pudding, you can use coconut cream pudding, cheesecake pudding, or even banana pudding.
• Don’t feel like making whipped cream from scratch? Opt for Cool Whip topping or canned whipped cream like Reddi-Wip.

How to Make Strawberry Shortcake Parfaits

These mini strawberry trifles come together in a few simple steps. Here’s a summary.
(Scroll below to the printable recipe card for details and measurements.)

1. Get your jars ready. Set out 6, 8 ounce glass jars with lids.
2. Make the strawberry sauce. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil. Break up some of the strawberries as you stir. Gently simmer until the sauce thickens and the strawberries break down, stirring occasionally, 10 to 15 minutes. Remove from heat and stir in the vanilla. Cool to room temperature.
3. Make the pudding. Simply follow the instructions on the package to make the vanilla pudding. It’s quick and easy!
4. Make the whipped cream. Place the cold heavy whipping cream, powdered sugar, and vanilla in the cold bowl. Beat on medium speed to start and then increase speed to high until the cream has thickened and stiff peaks form.
5. Cut the pound cake. Using a 1/4 cup measuring cup or biscuit cutter, cut into rounds so they’ll fit into the jars.
6. Assemble the parfaits. Place a round slice of the pound cake into the bottom of the jar, followed by a spoonful of pudding, a spoonful of the strawberry sauce, and a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, finish with a nice piping of whipped cream and garnish with a whole strawberry or a few slices. (You may have a little pudding left over but it shouldn’t be much.)

Serving & Proper Storage

The pudding, strawberry sauce, and pound cake can all be made the day before you need the parfaits, so when it’s time to assemble, they come together so quickly.

You can serve these right after assembly. If you are not serving these right away, leave the piped whipped cream and garnish off the top, seal with the lids and store in the fridge for up to 3 days. Right before serving, remove the lids and pipe fresh whipped cream on top and a fresh strawberry for garnish.

More Strawberry Desserts:

• Strawberry Shortcake Scones
• Easy Strawberry Pie
• Fresh Strawberry Cake
• Strawberry Honey Butter
• Strawberry Rhubarb Crumble

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!

Strawberry Shortcake Parfaits

5 from 10 Ratings

These Strawberry Shortcake Parfaits include components of classic strawberry shortcake, plus some pudding, and layered in individual serving jars for a lovely portable treat. Easy to make and so delicious, these mini trifles are perfect for a summer brunch or after dinner dessert.

Print Recipe Rate Recipe Pin Recipe

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings: 6

Cook ModePrevent your screen from going dark

Ingredients

FOR THE STRAWBERRY SAUCE

• 1 pound fresh strawberries  , rinsed, hulled, and roughly chopped
• 1/4 cup granulated sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon vanilla extract

FOR THE PUDDING

• 1 box (3.4 ounce) vanilla instant pudding
• 2 cups cold whole milk

FOR THE WHIPPED CREAM

• 1 cup cold heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla

FOR THE CAKE

• 12 slices (1/2-inch thick) pound cake (homemade or store-bought)

Instructions

• Have your jars ready. Set out 6, 8 ounce glass jars with lids.
• Make the strawberry sauce: In a medium saucepan, combine the strawberries, sugar, and lemon juice. Place over medium heat and bring to a boil, stirring occasionally. Mixture will sizzle and then juice will begin to form. Break up some of the strawberries as you stir. Gently simmer until the sauce thickens and the strawberries break down, stirring occasionally, 10 to 15 minutes. Remove from heat and stir in the vanilla. Cool to room temperature.
• Make the pudding according to package directions.
• Make the whipped cream: Place the cold heavy whipping cream, powdered sugar, and vanilla in the cold bowl, and with either a handheld mixer or stand mixer with the whisk attachment, beat on medium speed to start and then increase speed to high until the cream has thickened and stiff peaks form.
• Cut the pound cake: Using a 1/4 cup measuring cup or biscuit cutter, cut into rounds so they'll fit into the jars.
• Assemble the parfaits: Place a round slice of the pound cake into the bottom of the jar, followed by a spoonful of pudding, a spoonful of the strawberry sauce, and a layer of whipped cream. Repeat using another round of pound cake, another spoonful of pudding, another spoonful of strawberries and finally, finish with a nice piping of whipped cream ad garnish with a whole strawberry or a few slices. (You may have a little pudding left over but it shouldn't be much.)

  NOTE: If you are not eating these right away, leave the piped whipped cream off the top, seal with the lids and store in the fridge until ready to serve. Right before serving, remove the lids and pipe fresh whipped cream on top and a fresh strawberry for garnish.

Notes

Make these even easier by buying pound cake already made from the store bakery. You can also use Cool Whip whipped topping or canned whipped cream like Reddi-Wip instead of homemade whipped cream.

Use angel food cake. If you’d like something lighter than pound cake, angel food cake is a great substitution.

Change the pudding flavor. Instead of vanilla pudding, you can use coconut cream pudding, cheesecake pudding, or even banana pudding.

Nutrition

Calories: 315kcal | Carbohydrates: 37g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 55mg | Sodium: 145mg | Potassium: 283mg | Fiber: 2g | Sugar: 33g | Vitamin A: 724IU | Vitamin C: 46mg | Calcium: 140mg | Iron: 0.4mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Dessert

Cuisine: American

Keyword: mini trifles, no bake parfait, strawberry shortcake dessert

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