Strawberry Shortcake Parfaits

strawberry shortcake parfait in glass jar with whipped cream

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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.

Prep Time30

Total Time30

Course: Dessert

Cuisine: American

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

Servings:

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.

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