Ingredients
For the Cake Layer:
1 ½ cups all-purpose flour
1 ½ tsp baking powder
¼ tsp salt
½ cup unsalted butter (room temperature)
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup milk
For the Strawberry Layer:
2 cups fresh strawberries, chopped
2 tbsp granulated sugar
1 tsp lemon juice
For the Cream Layer:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
½ tsp vanilla extract
Optional Toppings:
Crushed shortbread cookies or vanilla wafers
Fresh strawberry slices
Mint leaves
Instructions
Prepare the Cake:
Preheat oven to 350°F (175°C). Grease and flour an 8-inch cake pan.
Beat butter and sugar until fluffy, add eggs one by one, then mix in vanilla.
Alternate adding dry ingredients and milk. Pour into pan and bake 25–30 mins.
Cool and cut into cubes.Make the Strawberry Layer:
Combine strawberries, sugar, and lemon juice in a saucepan.
Cook over medium heat for 5 minutes until softened. Cool completely.Whip the Cream:
In a chilled bowl, whip cream, powdered sugar, and vanilla until soft peaks form.Assemble the Shooters:
In small glasses, layer cake cubes, strawberry filling, and whipped cream.
Repeat and top with a dollop of cream, a strawberry slice, and mint.Chill & Serve:
Refrigerate for 30 minutes before serving for the best texture and flavor.
Notes
You can substitute vanilla cake with store-bought pound cake or sponge cake.
For a lighter version, use Greek yogurt instead of whipped cream.
Parfaits can be made a day in advance and stored in the refrigerator.
Perfect for bridal showers, picnics, and festive gatherings!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Layered / No-Bake Assembly
- Cuisine: American / Mediterranean Fusion
Nutrition
- Serving Size: 1 parfait shooter
- Calories: 230
- Sugar: 18 g
- Sodium: 90 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 55 mg