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

Scale

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