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Strawberry shortcake parfaits

A deconstructed strawberry shortcake that is so easy to build and eat.



  • 2 cups flour
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 6 tablespoons butter, cut into cubes, chilled
  • 3/4 cup heavy cream
  • 2 pints ripe, well-rinsed strawberries
  • 1/2 cup sugar
  • 1 pint whipping cream
  • 1/4 teaspoon vanilla extract


  1. Preheat oven to 450° F. 
  2. In a food processor combine flour, sugar, salt, and baking powder. Pulse a few times to combine. Add butter and pulse until butter is incorporated. (The texture will be sandy.) Tip the contents into a mixing bowl and add the cream. Mix to a soft dough. Crumble the dough onto a baking sheet and 12 to 15 minutes or until golden brown.  
  3. Hull the strawberries. Cut in half or slice, depending on the size. Gently crush about a quarter of the berries with a fork to release their juices. Mix with the remaining berries and half a cup of sugar. Set aside for about half an hour to develop the flavour.
  4. Whip the cream until it thickens. Add vanilla and whip again. (You can add powdered sugar to the whipped cream if you’d like a sweeter dessert.)
  5. In parfait glasses, combine the three components in layers, finishing with whipped cream and a strawberry. If you want to be fancy you can add a mint sprig, a chiffonade of basil, or chocolate shavings.  Enjoy!

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