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Strawberry Shortcake Easter Parfaits

Strawberry Shortcake Easter Parfaits

These Strawberry Shortcake Easter Parfaits layer buttery pound cake, fresh strawberries, and whipped cream in elegant glasses for a no-bake dessert that screams spring. With make-ahead options and impressive presentation, they're the perfect easy Easter treat!
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Total Time 15 minutes
Course Dessert
Cuisine American
Servings 6

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).