Fresh Strawberry Shortcake Parfaits (Printable Version)

Fluffy shortcake, juicy strawberries, and whipped cream layered for a fresh summer treat.

# What You 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

# Steps:

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. Do not overmix. Drop heaping spoonfuls of dough onto prepared baking sheet to form 6 to 8 individual shortcakes.
04 - Bake for 15 to 18 minutes until golden brown. Remove from oven and allow to cool completely, then cut into 1-inch cubes.
05 - While shortcakes bake, combine sliced strawberries, sugar, and lemon juice in a bowl. Toss well and let sit 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.
07 - Layer shortcake cubes, macerated strawberries with juice, and whipped cream in 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 assemble everything an hour ahead, so you're not stuck in the kitchen while friends are already outside.
  • The layers look beautiful and taste even better when you dig past the cream to find pockets of juicy strawberries.
  • No fancy equipment needed, just a bowl and your hands to make the shortcake from scratch.
02 -
  • Overworking the shortcake dough turns it into something closer to tough biscuits, so resist the urge to stir it into a perfectly smooth mixture.
  • The maceration time is not optional because the strawberries won't release their juice until sugar and time do their work.
03 -
  • Taste a strawberry before buying them, because the prettiest berries aren't always the sweetest, and taste matters more than appearance here.
  • The trick to soft peaks in whipped cream is stopping just before stiff peaks form, which takes practice but makes all the difference in texture.
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