Valentine’s Day Strawberry Shortcake Parfaits – A Sweet Treat for Two

Nothing says “I’m thinking of you” like a layered dessert that looks fancy but is surprisingly easy to pull together. These Valentine’s Day Strawberry shortcake parfaits are all about simple ingredients, bright flavors, and a swoosh of cream. You get buttery cake, juicy berries, and a creamy vanilla kiss in every spoonful.

Build them in small glasses and you’ve got a dessert that feels special without taking all afternoon. It’s the kind of treat you can make together, or surprise someone with after dinner.

What Makes This Special

These parfaits turn the classic strawberry shortcake into a fun, layered dessert that’s just right for Valentine’s Day. You’re not baking a full cake or fussing with frosting—just layering tender cake cubes with macerated berries and lightly sweetened cream.

It’s easy to scale for two or a crowd, and you can assemble ahead of time. Best of all, each bite balances sweetness, tart fruit, and silky cream, so it never feels heavy.

Shopping List

• Strawberries: 1 pound fresh, hulled and sliced
• Granulated sugar: 3–4 tablespoons, divided
• Lemon juice: 1–2 teaspoons (optional, brightens the berries)
• Vanilla extract: 1–2 teaspoons, divided
• Heavy whipping cream: 1 cup (240 ml)
• Powdered sugar: 2–3 tablespoons (for the whipped cream)
• Shortcake, sponge cake, or pound cake: about 3 cups cut into 1/2-inch cubes (store-bought or homemade)
• Mascarpone or cream cheese (optional): 2–3 tablespoons for extra body in the cream
• Pinch of salt
• Fresh mint (optional): for garnish
• Heart-shaped sprinkles or white chocolate shavings (optional): for a Valentine’s touch

How to Make It

1. Prep the strawberries. Add sliced strawberries to a bowl with 2–3 tablespoons granulated sugar and a squeeze of lemon juice. Stir and let sit for 15–20 minutes until the juices start to release.This makes a light syrup that soaks into the cake.
2. Whip the cream. In a chilled bowl, whip heavy cream with powdered sugar, 1 teaspoon vanilla, and a pinch of salt to soft peaks. For a richer layer, beat in mascarpone or softened cream cheese until smooth and airy.
3. Cube the cake. Cut shortcake, sponge, or pound cake into bite-size cubes. If using a very soft cake, lightly toast the cubes in a 350°F (175°C) oven for 5–7 minutes to help them hold their shape and absorb berry juice without getting mushy.
4. Layer the parfaits. In clear glasses, start with cake cubes, spoon on some juicy strawberries with a bit of syrup, then add a generous dollop of whipped cream.Repeat to create 2–3 layers, ending with cream on top.
5. Finish with flair. Top with a few strawberry slices, mint, and a sprinkle of white chocolate or festive sprinkles. This is where the Valentine’s vibe really pops.
6. Chill briefly (optional). For a softer, more melded dessert, refrigerate for 30 minutes. For bolder texture, serve right away.
7. Serve. Add spoons and enjoy.Each glass should show off those pretty layers.

Storage Instructions

These parfaits taste best the day they’re made. If you want to get a head start, prep components separately: macerate strawberries up to 4 hours ahead, keep whipped cream chilled for up to 24 hours, and store cake cubes in an airtight container at room temperature. Assemble within 2–3 hours of serving.

Leftover assembled parfaits keep in the fridge for about 24 hours, but the cake will soften.

If you prefer a firmer bite, add a quick layer of toasted cake cubes just before serving to refresh the texture.

Why This is Good for You

• Strawberries bring vitamin C and fiber, and their natural sweetness means you can use less added sugar.
• Portion control is built-in: individual glasses help you enjoy dessert without overdoing it.
• Simple, recognizable ingredients: no odd additives or artificial flavors when you make it at home.
• Balance and satisfaction: a mix of fruit, dairy, and cake hits the sweet spot without being too heavy.

Pitfalls to Watch Out For

• Watery berries: If your strawberries aren’t very sweet or juicy, they may release too much thin liquid. Use only a spoonful or two of the syrup per layer, and strain excess if needed.
• Over-whipped cream: Stop at soft to medium peaks. If it looks grainy, fold in a spoonful of fresh cream to smooth it out.
• Mushy cake: Very soft cake can collapse under the berries.Toast cubes briefly or choose pound cake for sturdier layers.
• Too sweet overall: Taste as you go. If the berries are wonderfully ripe, cut back the sugar in the cream.
• Flat flavors:</-strong> Don’t skip a pinch of salt in the cream—it brightens the vanilla and balances sweetness.

Variations You Can Try

• Chocolate twist: Use chocolate pound cake or add a layer of shaved dark chocolate for a richer Valentine’s vibe.
• Angel food lightness: Swap in angel food cake for a lower-fat option that still feels festive.
• Lemon lift: Add lemon zest to the whipped cream or use lemon pound cake for a bright, citrusy contrast.
• Boozy berries: Stir 1 tablespoon Grand Marnier or strawberry liqueur into the macerated strawberries for adults-only parfaits.
• Greek yogurt cream: Fold equal parts lightly sweetened Greek yogurt into the whipped cream for tang and extra protein.
• Dairy-free version: Whip chilled coconut cream with powdered sugar and vanilla; use a dairy-free cake or crunchy vanilla cookies.
• Cookie crunch: Add a layer of crushed shortbread or vanilla wafers for extra texture.

FAQ

Can I use frozen strawberries?

Yes, but thaw them fully and drain off excess liquid before macerating with a little sugar and lemon juice. Frozen berries can be softer and juicier, so use a lighter hand with the syrup when layering.

What’s the best cake to use?

Pound cake gives the most structure and rich flavor.

Shortcake or sponge cake works well, too. If you like a lighter spoonful, go with angel food. For deeper flavor, chocolate pound cake is great.

How far in advance can I assemble?

Assemble up to 3 hours ahead and keep chilled.

Longer than that and the cake softens more than most people like. If you need more time, prep the parts separately and assemble just before serving.

Do I have to macerate the strawberries?

It’s highly recommended. Macerating draws out juices and intensifies flavor, which makes the layers moist and sweet.

If your strawberries are incredibly ripe, you can reduce the sugar and rest time, but don’t skip it entirely.

Can I make this lower in sugar?

Yes. Reduce the sugar in the berries to 1–2 tablespoons depending on sweetness, and sweeten the cream lightly. Using Greek yogurt folded into the cream also adds tang so you can use less sugar overall.

How do I keep the whipped cream stable?

Chill your bowl and beaters, and add a spoonful of mascarpone or cream cheese for structure.

You can also use a tiny bit of powdered gelatin bloomed in warm water and cooled, then whip it into the cream.

What glasses should I use?

Small tumblers, stemless wine glasses, or clear dessert cups work best. Aim for 6–8 ounces per serving so the layers show well and portions stay reasonable.

In Conclusion

Valentine’s Day strawberry shortcake parfaits are pretty, fast, and completely satisfying. With juicy berries, a cloud of vanilla cream, and tender cake, they hit that sweet-but-not-heavy note.

Make them your own with chocolate shavings, citrus zest, or a cookie crunch. Whether it’s a cozy date night or a sweet surprise for someone you love, these parfaits deliver simple joy in every spoonful.

Valentine’s Day Strawberry Shortcake Parfaits - A Light, Sweet Treat for Two

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Ingredients

  

• Strawberries: 1 pound fresh, hulled and sliced
• Granulated sugar: 3–4 tablespoons, divided
• Lemon juice: 1–2 teaspoons (optional, brightens the berries)
• Vanilla extract: 1–2 teaspoons, divided
• Heavy whipping cream: 1 cup (240 ml)
• Powdered sugar: 2–3 tablespoons (for the whipped cream)
• Shortcake, sponge cake, or pound cake: about 3 cups cut into 1/2-inch cubes (store-bought or homemade)
• Mascarpone or cream cheese (optional): 2–3 tablespoons for extra body in the cream
• Pinch of salt
• Fresh mint (optional): for garnish
• Heart-shaped sprinkles or white chocolate shavings (optional): for a Valentine’s touch

Instructions

 

• Prep the strawberries. Add sliced strawberries to a bowl with 2–3 tablespoons granulated sugar and a squeeze of lemon juice. Stir and let sit for 15–20 minutes until the juices start to release. This makes a light syrup that soaks into the cake.
• Whip the cream. In a chilled bowl, whip heavy cream with powdered sugar, 1 teaspoon vanilla, and a pinch of salt to soft peaks. For a richer layer, beat in mascarpone or softened cream cheese until smooth and airy.
• Cube the cake. Cut shortcake, sponge, or pound cake into bite-size cubes. If using a very soft cake, lightly toast the cubes in a 350°F (175°C) oven for 5–7 minutes to help them hold their shape and absorb berry juice without getting mushy.
• Layer the parfaits. In clear glasses, start with cake cubes, spoon on some juicy strawberries with a bit of syrup, then add a generous dollop of whipped cream. Repeat to create 2–3 layers, ending with cream on top.
• Finish with flair. Top with a few strawberry slices, mint, and a sprinkle of white chocolate or festive sprinkles. This is where the Valentine’s vibe really pops.
• Chill briefly (optional). For a softer, more melded dessert, refrigerate for 30 minutes. For bolder texture, serve right away.
• Serve. Add spoons and enjoy. Each glass should show off those pretty layers.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.