What size jars work best for these parfaits?

Eight-ounce glass mason jars with lids are the ideal size for this recipe and produce parfaits that are the perfect single-serving portion. They are widely available, seal cleanly for transporting, and are the right height to fit two complete layers of the parfait components comfortably without overfilling. Four-ounce jars produce smaller bite-sized parfaits suitable for a dessert table with multiple offerings and 12-ounce jars produce larger parfaits for guests with heartier appetites.

Can I use store-bought pound cake instead of homemade?

Yes and for this recipe in particular, store-bought pound cake from the bakery section is an excellent and completely practical choice. It is consistently firm enough to cut into neat rounds, widely available, and saves the time of baking a pound cake from scratch. Look for a plain vanilla or butter pound cake rather than a flavored variety for the most versatile and neutral base that complements the strawberry sauce and pudding without competing.

How far in advance can I assemble these parfaits?

The parfaits without the final whipped cream and garnish can be assembled up to 3 days in advance. For the most vibrant fresh flavor and the cleanest texture contrast between the layers, assemble 1 day ahead and seal in the refrigerator overnight. One day of refrigeration allows all the components to settle and integrate beautifully without the pound cake becoming mushy.

Strawberry Shortcake Parfaits Easy Portable Summer Dessert Recipe

Description

The most charming Strawberry Shortcake Parfaits made with tender pound cake rounds layered with homemade strawberry sauce vanilla pudding and fresh whipped cream in individual glass jars. A completely easy and beautiful make-ahead summer dessert that is perfectly portable and deeply extraordinary in every spoonful.

Ingredients

Scale

1 lb Fresh Strawberries rinsed hulled and roughly chopped

1/4 cup Granulated Sugar

1 tbsp Fresh Lemon Juice

1/2 tsp Vanilla Extract for sauce

1 box 3.4 oz Instant Vanilla Pudding

2 cups Cold Whole Milk

1 cup Cold Heavy Whipping Cream

2 tbsp Powdered Sugar

1 tsp Vanilla Extract for whipped cream

12 slices Pound Cake half-inch thick cut into rounds

Instructions

1. Set out 6 eight-ounce glass jars with lids.

2. Combine strawberries, sugar, and lemon juice in a medium saucepan over medium heat.

3. Bring to a boil then reduce to a simmer. Cook 10 to 15 minutes until sauce thickens and berries break down.

4. Stir in vanilla. Cool completely to room temperature.

5. Whisk instant pudding mix with cold milk 2 minutes until thickened. Rest 5 minutes.

6. Beat cold heavy cream, powdered sugar, and vanilla in a cold bowl to firm peaks. Refrigerate.

7. Cut pound cake slices into rounds that fit the jars.

8. Place one pound cake round in the bottom of each jar.

9. Add a spoonful of pudding, a generous spoonful of strawberry sauce, and a layer of whipped cream.

10. Repeat with second pound cake round, pudding, and strawberry sauce.

11. Finish with piped whipped cream and a whole strawberry garnish if serving immediately.

12. If storing, leave final whipped cream off, seal with lids, and refrigerate up to 3 days. Add cream and garnish before serving.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert, Parfait
Method: No Cook
Cuisine: American

Nutrition

Serving Size: 1 parfait
Calories: 315
Sugar: 33g
Sodium: 145mg
Fat: 17g
Saturated Fat: 11g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg

Keywords: strawberry shortcake parfaits, strawberry parfait recipe, easy summer parfait dessert, portable strawberry shortcake recipe