Description

A light and elegant strawberry shortcake parfait – layers of fluffy sponge cake, fresh strawberries, and whipped cream, perfect for Mother’s Day celebration.

Ingredients

2 cups fresh strawberries, sliced
2 tbsp sugar (divided)
1 vanilla sponge cake or angel food cake (about 8 oz), cubed
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Fresh mint leaves for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

In a bowl, toss sliced strawberries with 1 tbsp sugar. Let sit 10 minutes to macerate.
Whip heavy cream with powdered sugar and vanilla until soft peaks form.
Gently fold in half the macerated strawberries (with juice) into whipped cream.
In glasses or parfait cups, layer one-third of cake cubes, one-third of strawberry mixture, repeat layers twice.
Top with remaining strawberries and garnish with mint leaves if desired.
Chill 15–30 minutes before serving for best texture.

Notes

Use homemade sponge cake or store-bought angel food cake.
Make macerated strawberries ahead and refrigerate up to 4 hours.
Adjust sugar in whipped cream if using very sweet strawberries.
Add a drizzle of strawberry syrup or a splash of liqueur for adults.
Serve within a few hours to keep cake from getting soggy.