Have you ever wanted to bottle up springtime and serve it for dessert? Well, consider this recipe your answer. These Strawberry Shortcake Easter Parfaits are essentially spring sunshine in edible form.
I first whipped these up when I realized—at 10 PM the night before Easter brunch—that I’d promised to bring dessert. In my panic, I grabbed pound cake from the freezer, strawberries from the fridge, and started layering. The result? My sister-in-law asked for the “recipe” three times before I confessed there wasn’t one. I just threw some delicious things in a glass and called it a day.
But now, dear reader, I’ve actually measured and tested so you can recreate this happy accident that’s become my Easter go-to. Minimal effort, maximum “oohs” and “aahs”—exactly how holiday cooking should be.
Why These Parfaits Will Save Your Easter
Let’s be honest—Easter cooking can get stressful. Between dyeing eggs with kids, hiding candy, and making a ham that doesn’t taste like shoe leather, who has time for complicated desserts? That’s where these parfaits come in clutch:
- They’re ridiculously quick (15 minutes and you’re done!)
- There’s zero baking involved (oven space is precious on holidays)
- They look fancy as heck in clear glasses (hello, Instagram-worthy dessert)
- You can make them ahead (up to 4 hours before serving)
- They’re customizable for picky eaters or dietary needs
- The layers are visually stunning with almost no effort
Strawberry Shortcake Easter Parfaits
Equipment
- Electric mixer
- 6 clear glasses or mason jars (8-10 oz each)
- Serving spoons
- Cutting board
- Sharp knife
Ingredients
For the Parfaits
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar, divided
- 1 tablespoon lemon juice
- 1 store-bought pound cake (10-12 oz), cubed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional: 1-2 drops pink or red food coloring for the holiday vibe
For Garnish
- Whole strawberries with tops intact
- Fresh mint leaves
- Easter sprinkles or pastel-colored sugar
- Edible flower blossoms (if feeling fancy)
Instructions
- Berry Business. In a medium bowl, combine your sliced strawberries with 2 tablespoons of granulated sugar and the lemon juice. Gently toss and let them sit for about 5 minutes. This creates a sweet, juicy strawberry situation that will soak into the cake. Magic, right?
- Whip It Good. In a large bowl, combine the heavy cream, powdered sugar, vanilla, and remaining tablespoon of granulated sugar. Beat with an electric mixer until stiff peaks form. (Translation: when you lift the beaters, the cream should stand up proudly like it just won a competition). If you're feeling festive, this is where you'd add a drop of pink food coloring.
- Assembly Time. Grab some pretty clear glasses or mason jars. The layers are the star here, so you want them visible! Start with a layer of cake cubes (about 1/4 cup per glass), pressing them down slightly. Top with a generous spoonful of the macerated strawberries, making sure to include some of that glorious juice. Then add a layer of whipped cream. Repeat the layers once more, ending with a crown of whipped cream on top.
- Make It Pretty. Top each parfait with a whole strawberry, a sprig of mint, or a sprinkle of those Easter-colored sprinkles your kids insisted on buying. If you're serving adults only, no one will judge if you add a drizzle of strawberry liqueur at this stage. Just saying.
Notes
- Make-ahead tip: You can prepare all components separately up to 24 hours in advance. Store the macerated strawberries and whipped cream in separate containers in the refrigerator, and assemble just before serving.
- For extra flavor, add 1/2 teaspoon of almond extract to the whipped cream.
- If you want to be super fancy, toast the pound cake cubes in a 350°F oven for 5 minutes for added texture.
- Using homemade pound cake elevates this dessert, but store-bought works perfectly (and nobody will know the difference).
Common Mistakes That’ll Ruin Your Parfait Party
- Overmacerating the strawberries – If you let them sit with sugar for hours, they’ll become too soft and juicy. 5-10 minutes is perfect!
- Overwhipping the cream – Take it too far and you’ll have butter. When the cream forms stiff peaks, STOP IMMEDIATELY. (I may have learned this the hard way…)
- Assembling too far in advance – More than 4 hours ahead and the cake gets soggy. Not the delicious kind of soggy – the sad, falling-apart kind.
- Using cold pound cake – If you’re using frozen pound cake, thaw it completely first. Cold cake doesn’t absorb the strawberry juices properly, and that’s half the deliciousness!
Make It Your Own
- Berry Bonanza Version: Switch up the strawberries for a mix of spring berries – blueberries, raspberries, and blackberries create a gorgeous purple-hued parfait that’s equally delicious.
- Lemon Lover’s Dream: Add 1 tablespoon of lemon zest to your whipped cream and layer with lemon curd between the strawberries and cream for a citrusy twist that’ll wake up your taste buds.
- Gluten-Free Adaptation: Replace the pound cake with gluten-free angel food cake or gluten-free shortbread cookies crushed up. The texture is different but equally delightful, and your gluten-sensitive guests will thank you.
FAQs
Can I make these parfaits the night before?
I wouldn’t recommend assembling them more than 4 hours ahead, but you can prep all the components separately and refrigerate overnight. Then it’s just a quick assembly job before serving!
What can I use instead of pound cake?
So many options! Angel food cake, shortbread cookies, vanilla wafers, or even those little store-bought shortcake cups all work wonderfully.
Can I use frozen strawberries?
In an emergency, yes. Thaw them completely and drain the excess liquid. But fresh is best here since the strawberries are the star of the show.
Final Thoughts
These Strawberry Shortcake Easter Parfaits are proof that sometimes the simplest desserts are the most spectacular. There’s something so satisfying about transforming a few basic ingredients into something that makes people’s eyes light up when they see it.
And isn’t that what holiday cooking is really about? Creating a moment of joy in the midst of the chaos. So layer up these parfaits, watch the smiles spread, and maybe save an extra one in the back of the fridge for when the dishes are done. You deserve it.
