Fresh Strawberry Shortcake Parfaits (Print)

Fluffy shortcake cubes layered with fresh strawberries and whipped cream for a perfect summer treat.

# Ingredients:

→ Shortcake

01 - 2 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1 tablespoon baking powder
04 - 1/2 teaspoon salt
05 - 1/2 cup unsalted butter, cold and cubed
06 - 2/3 cup whole milk
07 - 1 teaspoon pure vanilla extract

→ Strawberries

08 - 1 pound fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon lemon juice

→ Whipped Cream

11 - 1 1/4 cups heavy whipping cream, cold
12 - 2 tablespoons powdered sugar
13 - 1 teaspoon pure vanilla extract

# Instructions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine flour, sugar, baking powder, and salt. Cut in the cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
03 - Stir in milk and vanilla until just combined. Do not overmix.
04 - Drop heaping spoonfuls of dough onto the prepared baking sheet to form 6 to 8 shortcakes. Bake for 15 to 18 minutes or until golden brown. Cool completely, then cut into 1-inch cubes.
05 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss well and let macerate for at least 15 minutes until juices are released.
06 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.
07 - Layer shortcake cubes, strawberries with juice, and whipped cream in mason jars. Repeat layers as desired, finishing with whipped cream and a few strawberry slices on top.
08 - Serve immediately, or cover and chill for up to 2 hours before serving.

# Pro Tips:

01 -
  • Each jar is its own complete dessert, so no one needs to hover around a cake server or worry about portions.
  • You can assemble them hours ahead and just pull them from the fridge, which means you actually get to enjoy your guests instead of being stuck in the kitchen.
  • The contrast between fluffy shortcake, juicy berries, and whipped cream hits all your senses at once in the best possible way.
02 -
  • Don't overmix your shortcake dough, or you'll end up with dense, tough biscuits instead of tender clouds, so mix just until combined even if it looks rough.
  • The strawberries must macerate for at least 15 minutes, otherwise they stay dry and the whole parfait loses its juicy charm that makes it special.
  • Cold cream whips faster and holds its shape longer, so stick your mixing bowl in the freezer for a few minutes before whipping if your kitchen is warm.
03 -
  • Chill your mixing bowl and beaters before whipping cream so the cold helps everything come together faster and hold its shape through serving.
  • Slice your strawberries just before macerating them so they release maximum juice and don't break down too much while sitting.
  • If you're assembling ahead of time, save your whipped cream topping for the last minute because it weeps and deflates as it sits, so add it right before serving for the best texture and appearance.
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