Fresh Strawberry Shortcake Parfaits (Printable Version)

Fluffy shortcake cubes layered with fresh strawberries and whipped cream in mason jars for a fresh summer delight.

# Components:

→ 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 lb fresh strawberries, hulled and sliced
09 - 1/4 cup granulated sugar
10 - 1 teaspoon 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, whisk together flour, sugar, baking powder, and salt.
03 - Cut in cold cubed butter using a pastry cutter or fork until mixture resembles coarse breadcrumbs.
04 - Stir in milk and vanilla extract until just combined. Do not overmix.
05 - Drop heaping spoonfuls of dough onto prepared baking sheet to form 6-8 shortcakes. Bake for 15-18 minutes until golden brown. Cool completely, then cut into 1-inch cubes.
06 - Combine sliced strawberries, sugar, and lemon juice in a bowl. Toss well and let sit for at least 15 minutes until juices release.
07 - In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract using an electric mixer or whisk until soft peaks form.
08 - In mason jars, alternate layers of shortcake cubes, strawberries with juice, and whipped cream. Repeat layers as desired, finishing with whipped cream and strawberry slices on top.
09 - Serve immediately or cover and refrigerate for up to 2 hours before serving.

# Expert Tips:

01 -
  • No fancy plating required—the jar does all the work, and people genuinely think you spent hours on these.
  • You can prep everything ahead and assemble right before serving, which means less stress when friends arrive.
  • Every spoonful hits all three textures at once: tender cake, juicy strawberries, and silky cream.
02 -
  • Do not skip letting the shortcake cool completely—warm cake will melt the whipped cream and turn everything into mush.
  • The strawberry maceration step is non-negotiable; those released juices are what soak the cake and make it sing.
03 -
  • Use a pastry cutter if you have one—it cuts the butter into the flour more evenly than fingers, though fingertips work perfectly well if you work quickly and keep everything cold.
  • Buy strawberries that smell fragrant and fruity; the aroma is honestly a better guide than color for picking ripe ones that will release plenty of juice.
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