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These no-bake strawberry shortcake parfaits layer juicy macerated strawberries, soft vanilla cake cubes, and pillowy whipped cream in portable mason jars. Perfect for picnics, parties, or weeknight treats, they’re quick to assemble, pretty to serve, and easy to customize.
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Course: Dessert
Cuisine: American
Calories: 275
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 lb fresh strawberries, hulled and sliced
  • 1–2 tbsp sugar (to taste)
  • 12 oz cake (angel food or pound), cut into ¾-inch cubes
  • 2–3 cups whipped cream or stabilized whipped topping
  • 8 8-oz mason jars

Equipment

  • cutting board
  • knife
  • mixing bowl
  • spatula or spoon
  • 8-oz mason jars wide-mouth jars recommended
  • piping bag or zip-top bag (optional) for neat cream layers

Method
 

  1. Slice the strawberries and toss with sugar. Let rest for 10–15 minutes until glossy and juicy.
  2. Cut cake into even ¾-inch cubes for clean layers.
  3. Spoon a layer of whipped cream into the bottom of each jar to anchor the cake cubes.
  4. Add a layer of cake cubes, then spoon over some macerated strawberries and syrup.
  5. Repeat the cream, cake, and berry layers until the jars are full.
  6. Top with a final swirl of whipped cream and a strawberry slice for garnish.

Nutrition

Calories: 275kcalCarbohydrates: 33gProtein: 3gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 45mgSodium: 160mgPotassium: 180mgFiber: 1gSugar: 22gVitamin A: 600IUVitamin C: 45mgCalcium: 80mgIron: 0.6mg

Notes

Sweeten strawberries lightly and let them rest for 10–15 minutes to enhance flavor. Use stabilized whipped cream for best results if prepping ahead. For a twist, add lemon zest, vanilla bean, or even chipotle honey. Not freezer-friendly when assembled, but cake cubes freeze well separately. Layers look best with wide-mouth jars and a piping bag for cream. For dairy-free, sub in coconut or cashew whipped topping and use gluten-free cake.

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