Strawberry Shortcake Parfaits Recipe
Introduction
Strawberry Shortcake Parfaits are a delightful twist on the classic dessert, layering fresh strawberries, creamy pudding, and fluffy whipped cream with soft pound cake. These individual parfaits are perfect for entertaining or a special treat any time of year.
Ingredients
- 1 pound fresh strawberries, rinsed, hulled, and roughly chopped
- 1/4 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 box (3.4 ounce) vanilla instant pudding
- 2 cups cold whole milk
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla
- 12 slices (1/2-inch thick) pound cake (homemade or store-bought)
Instructions
- Step 1: Prepare six 8-ounce glass jars with lids for assembling the parfaits.
- Step 2: Make the strawberry sauce by combining strawberries, sugar, and lemon juice in a medium saucepan. Heat over medium, stirring occasionally until boiling. Break down some strawberries while stirring. Simmer gently for 10 to 15 minutes until the sauce thickens and strawberries soften. Remove from heat and stir in vanilla. Allow to cool to room temperature.
- Step 3: Prepare the vanilla pudding according to package instructions using the cold whole milk.
- Step 4: Whip the heavy cream with powdered sugar and vanilla in a cold bowl using a mixer on medium speed, increasing to high until stiff peaks form.
- Step 5: Cut the pound cake into rounds using a 1/4 cup measuring cup or biscuit cutter to fit inside the jars.
- Step 6: Assemble the parfaits by layering a round of pound cake, a spoonful of pudding, a spoonful of strawberry sauce, and whipped cream in each jar. Repeat with another layer of pound cake, pudding, and strawberries, finishing with whipped cream on top. Garnish with a whole strawberry or a few slices.
- Step 7: If not serving immediately, omit the top whipped cream layer, seal the jars, and refrigerate. Before serving, remove lids and add fresh whipped cream and strawberry garnish.
Tips & Variations
- Use day-old pound cake or toast slices lightly for extra texture and flavor.
- Swap vanilla instant pudding with homemade custard for a richer taste.
- Try adding fresh mint leaves as garnish for a fresh herbal note.
- Mix a splash of balsamic vinegar into the strawberry sauce for a subtle tang.
Storage
Store assembled parfaits (without top whipped cream) in sealed jars in the refrigerator for up to 2 days. Add fresh whipped cream and strawberry garnish just before serving for the best texture and presentation.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries can be used but thaw them completely and drain excess liquid before cooking to prevent the sauce from becoming too watery.
Is instant pudding necessary, or can I make pudding from scratch?
You can definitely make pudding from scratch if you prefer. Homemade pudding will add a fresh, creamy flavor but will require extra time to prepare and chill before assembling.
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Strawberry Shortcake Parfaits Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Strawberry Shortcake Parfaits recipe layers juicy, homemade strawberry sauce, creamy vanilla pudding, fluffy whipped cream, and tender pound cake slices into charming individual jars. Perfect for a delightful and easy-to-assemble dessert, these parfaits combine fresh strawberries with luscious textures for a refreshing treat that’s ready in under an hour.
Ingredients
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
Vanilla Pudding
- 1 box (3.4 ounce) vanilla instant pudding mix
- 2 cups cold whole milk
Whipped Cream
- 1 cup cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Assembly
- 12 slices (1/2-inch thick) pound cake, homemade or store-bought
Instructions
- Prepare the jars: Set out 6 glass jars, each holding 8 ounces, and have their lids ready for storage or serving.
- Make the strawberry sauce: In a medium saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Heat over medium until the mixture comes to a boil, stirring occasionally. As the strawberries soften and juice forms, gently break down some of the berries with your spoon. Simmer for 10 to 15 minutes until the sauce thickens and the strawberries have mostly broken down. Remove from heat and stir in the vanilla extract. Let cool to room temperature.
- Prepare the pudding: Whisk the vanilla instant pudding mix with 2 cups of cold whole milk according to the package instructions until thickened.
- Make the whipped cream: In a chilled mixing bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Using a handheld or stand mixer fitted with a whisk attachment, beat on medium speed, then increase to high until stiff peaks form.
- Cut the pound cake: Using a 1/4-cup measuring cup or biscuit cutter, cut the pound cake slices into rounds that fit snugly inside the jars.
- Assemble the parfaits: Layer inside each jar starting with a round of pound cake at the bottom, followed by a spoonful of vanilla pudding, a spoonful of strawberry sauce, and a layer of whipped cream. Repeat another layer of pound cake, pudding, and strawberry sauce. Finish with a generous piping of whipped cream on top and garnish with a whole strawberry or several slices.
- Storage notes: If not serving immediately, omit the top layer of piped whipped cream, seal jars with lids, and refrigerate. Before serving, remove lids and add fresh whipped cream and strawberry garnish.
Notes
- If preparing ahead, add the final whipped cream layer just before serving to maintain freshness and texture.
- You can substitute store-bought pound cake or use homemade for a fresher dessert.
- Adjust sugar in the strawberry sauce depending on the sweetness of your strawberries.
- For a lighter option, use low-fat milk and reduced-fat whipped topping, though this may alter the texture and richness slightly.
- The parfaits are best eaten within 1-2 days of assembly for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Stovetop
- Cuisine: American
Keywords: strawberry dessert, pudding parfait, summer dessert, individual desserts, easy dessert, no-bake dessert, layered parfait
