Strawberry Shortcake Parfait
An absolutely delicious way to serve your strawberry shortcake this summer! These parfaits are cute, easy and taste so good!
Ingredients
- 3 cups fresh strawberries remove stems + 1/4 inch sliced
- 2-3 tablespoons granulated sugar
- 1 pound cake cut into 1/2 inch squares
- 1 1/2 cups Cool Whip
- 1 1/2 cups cream cheese softened
- 1 1/2 teaspoons lemon juice
- 1 teaspoon lemon zest minced
- 1 1/2 tablespoons honey
- garnish: fresh mint or basil
Instructions
- Macerated Strawberries: Remove stems from strawberries and cut into 1/4 inch slices. Add to a bowl along with 2-3 tablespoons granulated sugar. Toss to combine and set aside.
- Pound Cake: Cut 1 pound cake into 1/2 inch slices and then into 1/2 inch cubes.
- Whipped Cream Filling: In a bowl combine 1 1/2 cups Cool Whip, softened 1 1/2 cups cream cheese, 1 1/2 teaspoons lemon juice, 1 teaspoon lemon zest, and 1 1/2 tablespoons honey. Stir to combine or use a hand mixer if you need to.
- Build Parfaits: Take a small half pint sized mason jar (8oz) and add approx. 1/2 inch layer of pound cake; feel free to press down. Add a heaping tablespoon of the Whipped Cream mixture and then a scoop of strawberries (~5 slices). Repeat layering and garnish with some fresh mint or basil leaves!
- Serve: immediately or make these the night before and store in the fridge.
Notes
- Dairy-Free: feel free to use a dairy-free cream cheese!
- Make Ahead: option to make these the night before serving. Just build the parfaits in each jar, secure the lid on top, and store in the fridge until ready to serve.
Nutrition
Calories: 317kcal | Carbohydrates: 52g | Protein: 7g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 84mg | Sodium: 526mg | Potassium: 269mg | Fiber: 1g | Sugar: 35g | Vitamin A: 367IU | Vitamin C: 32mg | Calcium: 131mg | Iron: 2mg
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