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.