Strawberry Shortcake Parfaits offer the perfect blend of sweet strawberries, fluffy cake, and creamy whipped topping. This delightful dessert brings a fresh twist on a classic favorite, making it ideal for any gathering or a cozy family treat.
All-purpose flour provides the structure for our cake, ensuring a tender crumb. Granulated sugar not only sweetens the cake but also helps with browning. Unsalted butter adds richness and moisture while allowing you to control the salt content. Baking powder is our leavening agent, giving the cake its rise and fluffiness. A touch of salt enhances all the flavors. Eggs act as a binder, adding structure and richness. Milk ensures a moist texture, while vanilla extract brings a warm aroma. Fresh strawberries are the star, adding vibrant color and flavor. Heavy whipping cream makes a luscious topping, sweetened just enough with powdered sugar and flavored with a bit more vanilla extract.
These parfaits are delightful on their own, but for an extra treat, serve them with a scoop of vanilla ice cream or a side of chocolate shavings. They also pair beautifully with a glass of chilled rosé or a light sparkling wine, making them perfect for a summer soirée.
Start by preheating your oven to 350°F (175°C). Grease a 9-inch round cake pan to prevent sticking. In a large mixing bowl, cream together the granulated sugar and softened butter until you get a light and fluffy mixture. This should take about 3-4 minutes using an electric mixer.
Next, beat in the eggs one at a time. Make sure each egg is fully incorporated before adding the next, then stir in the vanilla extract. In another bowl, sift together the flour, baking powder, and salt. Sifting ensures there are no lumps and everything is well combined.
Gradually add the flour mixture to the creamed sugar and butter, alternating with the milk. Start and end with the flour mixture. This method helps to keep the batter smooth and prevents overmixing. Pour the batter into your prepared pan and bake for 20-25 minutes. You’ll know it's done when a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.
While the cake cools, prepare the strawberries. Slice them and mix with 2 tablespoons of granulated sugar. Let them sit for 15 minutes to macerate, which draws out their juices and makes them wonderfully sweet and syrupy.
In a chilled bowl, whip the heavy cream with the powdered sugar and vanilla extract until stiff peaks form. This means the cream holds its shape well when you lift the whisk.
To assemble, cut the cooled cake into small cubes or rounds that fit your serving glasses. Layer cake pieces first, followed by macerated strawberries, and then whipped cream. Repeat the layers until the glasses are full, and finish with a dollop of whipped cream and a few strawberry slices for garnish.
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