Deliciously Easy Strawberry Shortcake Easter Parfaits
These Strawberry Shortcake Easter Parfaits are a delightful and easy dessert, perfect for celebrating Easter with fresh strawberries and whipped cream.
Equipment
- medium bowl
- Large bowl
- Electric mixer
- clear glasses or mason jars
Ingredients
- 1 pound fresh strawberries, hulled and sliced
- 3 tablespoons granulated sugar, divided
- 1 tablespoon lemon juice
- 1 store-bought pound cake (10-12 oz) cubed
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1-2 drops pink or red food coloring Optional
- For Garnish: Whole strawberries, fresh mint leaves, Easter sprinkles or pastel-colored sugar, edible flower blossoms
Instructions
- Combine sliced strawberries with 2 tablespoons of sugar and lemon juice, then let sit for about 5 minutes to macerate.
- In a large bowl, beat heavy cream, powdered sugar, vanilla, and remaining sugar until stiff peaks form; add food coloring if desired.
- Layer the parfaits in clear glasses or mason jars, starting with cake cubes, followed by macerated strawberries, and then whipped cream; repeat layers.
- Top each parfait with a whole strawberry, mint, or sprinkles, and optionally drizzle with strawberry liqueur for adults.
Notes
Components can be prepared separately up to 24 hours in advance; store strawberries and whipped cream in the refrigerator and assemble before serving. For added flavor, include 1/2 teaspoon of almond extract in the whipped cream. Toast pound cake cubes in a 350°F oven for 5 minutes for enhanced texture. Homemade pound cake can be used, but store-bought is also suitable.