Strawberry Shortcake Parfait #SundaySupper
Cuisine: No-bake
Author: Betsy Cohen
Prep time: 20 mins
Total time: 20 mins
The measurement for the pound cake is not exact as it will depend on the parfait cup size used.
  • 1 quart Florida strawberries
  • 4 tablespoons (34 grams) confectioners sugar, divided
  • ¼ teaspoon lemon zest
  • Pound cake cut into 1" cubes
  • ¾ cup (227 grams) heavy whipping cream
  1. Cut the stems off three strawberries and set aside.
  2. Slice the remaining strawberries and place in a bowl. Add 2 tablespoons (17 grams) confectioners sugar. Stir to combine and allow the strawberries to macerate for 25 minutes.
  3. Place the whipped cream and remaining 2 tablespoons (17 grams) in a mixing bowl. Beat until stiff peaks form.
  4. Place a layer of pound cake on the bottom of the cup. Top with strawberries, including some of the juice. Top this with a layer of whipped cream. Repeat until the cup is filled.
  5. Top with a strawberry.
Additional time is needed for the strawberries to macerate.
Recipe by Desserts Required at