25-Minute Strawberry Shortcake Parfaits (Edit recipe)

Enjoy the sweetness of these Strawberry Shortcake Parfaits, a delicious twist on the classic strawberry shortcake. This no-bake recipe layers macerated strawberries with soft pound cake and fluffy whipped cream, in individual serving cups for easy entertaining!
25 minutes
Show nutritional information
This is our estimate based on online research.
Fat:15 g
Carbohydrates:11 g
Protein:3 g
Cholesterol:60 g
Sodium:52 mg
Fiber:0 g
Sugars:8 g
Calculated per serving.

Serves: 6

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. In a medium bowl, mix the strawberries, granulated sugar, and orange juice. Cover and chill for 15 minutes.
  2. Meanwhile, in a large bowl, using a hand-held or stand mixer fitted with the whisk attachment, whisk the cream, powdered sugar, orange zest, and vanilla on medium-low speed until the mixture becomes frothy.
  3. Increase the mixer speed to medium-high and continue whisking until medium peaks form, about 3 minutes. Careful not to overmix or else it will become thick and lumpy.
  4. To assemble the dessert, arrange cubed pound cake at the bottom of jars or glass containers. Top with a layer of strawberries. Next, layer the whipped cream. Repeat layers until the jars are filled.
  5. Refrigerate for 1 hour before serving to allow the pound cake to soak up some of the strawberry liquid.


Storage: Store covered tightly with plastic wrap in the refrigerator for up to 24 hours.

Make ahead: Prep the macerated strawberries and whipped cream up to a day in advance. The pound cake can be cubed and kept at room temperature at room temperature.

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