Fresh Strawberry Shortcake Parfaits (Printer-friendly)

Fluffy shortcake with fresh strawberries and whipped cream layered in jars, perfect for summer enjoyment.

# What You'll Need:

→ 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 fresh lemon juice

→ Whipped Cream

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

# Directions:

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

# Expert Advice:

01 -
  • You can make everything ahead and assemble in minutes, which means less kitchen time when you're actually hungry for dessert.
  • These travel beautifully to picnics, potlucks, or just to eat on your porch without dirtying a bunch of plates.
  • The shortcake is tender and buttery without being finicky—it genuinely comes together in one bowl.
02 -
  • Don't skip cooling the shortcakes completely; warm shortcake breaks apart unpredictably and makes assembly frustrating instead of fun.
  • The fifteen-minute maceration time for strawberries is worth waiting for—that's when the magic happens and you get actual berry syrup instead of dry fruit.
  • Use a chilled bowl for whipping cream; room temperature cream takes forever and might not whip at all.
03 -
  • Keep your bowl and beaters cold before whipping cream—cold tools mean it whips faster and holds better.
  • Don't throw away those shortcake trimmings; they're perfect scattered on top as a garnish or eaten as baker's tax while you work.
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