These cute parfaits are a fun and easy dessert made with all the ingredients of classic strawberry shortcake. Layers of pound cake, sweetened strawberries and homemade whipped cream are stacked in individual jars for a pretty & portable treat!

Shortcake parfait in a mason jar on marble countertop. A white bowl of strawberries in the background on top of a blue striped kitchen towel. A vintage teaspoon sits in front of the jar.

Strawberry shortcake is a quintessential summer dessert. In its original form it's easy to make, but I've made it even easier!

Why You'll Love This Recipe

Simple ingredients and a store-bought shortcut pound cake make this recipe a breeze to make
These little jars of goodness are the perfect way to serve an individual dessert that guests can just grab and enjoy
This dessert comes together quickly and can be made ahead of time and assembled right before enjoying

Ingredient Notes

Here are a few helpful tips on the ingredients. For a full list of ingredients, check out the recipe card below.

Pound cake - Got its name from the original recipe that contained a pound of flour, sugar, butter and eggs. You could absolutely make your own, but I've found the frozen store-bought is a great shortcut for this recipe! Get the regular 10.75 ounce size as the family size will be too much cake. Be sure to take it out of the freezer about an hour before assembling to thaw.
Strawberries - A one-pound clamshell of fresh strawberries. Is there any food more summer-looking? The flavor will be enhanced by adding sugar and lemon juice (bottled or fresh).
Whipped cream - It's so easy to make your own and you'll really notice the difference!

Choosing the right jar - I love using half-pint mason jars for their nostalgic appearance and practicality (the lid!). You could also use a stemless wine glass or any other glass jar that holds about 8 ounces or 1 cup. Disposable clear plastic cups also work great for a party, just make sure they aren't too narrow!

How to Make Strawberry Shortcake Parfaits

Prep the strawberries- Wash, hull and slice the berries. Place in a bowl and sprinkle with sugar and lemon juice. Mix and allow to macerate while you prep the other components.

Macerating fruit is when you combine it with sugar which draws out the natural liquid and softens the fruit creating its own sauce.

Prep the cake - Cut the thawed pound cake into 1 inch cubes. You want the pieces to all be similar size and fit nicely in the jar.

Make the whipped cream - In a glass or metal bowl, whip cream until frothy. Add sugar and vanilla and mix until soft peaks form. Don't overbeat! You want the cream pillowy and soft.

Making homemade whipped cream in a chilled glass or metal bowl allows the cream to whip quicker and makes it more stable. Lots of food science there, but trust me.

Cubed pound cake on a wooden cutting board, macerating strawberries in a glass bowl and in a smaller glass bowl, whipped cream.

Assemble - Line up all your jars or glasses. Place 4-5 cake cubes in the bottom of each. Add a spoonful of strawberry mixture and then a dollop of whipped cream. Be sure to add little of the sweetened strawberry sauce that's formed in the bottom of the bowl!

Use a spoon to work each layer so it fully covers the one below it. That way each bite has a little of everything and you'll have pretty layers from the outside.

Repeat the same process with a second layer of cake, strawberries and cream so you fill the jar. If serving right away, you can create a nice dollop of cream on top. Otherwise leave some space to put the mason jar lid on top.

Quick Tip: Slightly press the cake and strawberry layers into the jar to ensure there are no big gaps and you have room for everything!

Cubes of pound cake in the bottom of a mason jar.

Sliced strawberries on top of pound cake in mason jar.

Homemade whipped cream on top of strawberries and pound cake in mason jar.

Second layer of pound cake cubes on top of whipped cream, strawberries and first layer of cake in mason jar.

Second layer of sliced strawberries on in mason jar.

Final layer of whipped cream on top of parfait to finish it.

How to Serve & Store

Set finished parfaits on the counter with spoons that people can easily grab and eat. Parfaits are best eaten the day they are made as the fruit will continue to soften and soak into the cake.

If you're looking to save time the day of your party, you can make the separate components ahead of time and assemble right before enjoying. Macerated berries and whipped cream will last up to 3 days in the fridge.

Make a DIY parfait bar! Keep the components in separate bowls alongside empty jars and allow everybody to make their own parfaits! Kids would love this!

Overhead shot of a silver spoon with a scoop of parfait on it over the 3 jars and a bowl of strawberries next to it on top of a blue kitchen towel.

Variations

Use a gluten-free pound cake to make this dessert gluten-friendly
Use a dry pound cake mix or make your own
Substitute pound cake for biscuits or angel food cake
You can make this recipe using frozen strawberries, but note the fruit will be softer and extra syrupy. Defrost and drain the berries first.
Add or swap different fruits like blueberries or raspberries. A fun 4th of July dessert idea!

Other Dessert Recipes You'll Love

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