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Strawberry Shortcake Parfait

Bring in Spring with these light and fluffy Strawberry Shortcake Parfaits made with Ontario Greenhouse Strawberries!

A glass tumbler filled with layers of round mini shortcakes, whipped cream, and fresh strawberries. Topped with a dollop of whipped cream and half a strawberry
Strawberry Shortcake Parfait

Spring is in the air! The snow is melting, birds are chirping, and it's still light out when you get home from work (woohoo!!!!) And in my opinion, there's no better way to bring spring into your kitchen than with this light and airy Strawberry Shortcake Parfait.

Made with locally grown Ontario greenhouse strawberries, and the fluffiest store-bought mini shortcakes you can find, this easy, no-bake dessert is perfect for this time of year. The layers of freshly sliced strawberries, home-made whipped cream, and light as air shortcakes is sure to be a showstopper!

Garnish with a dollop of whipped cream and a halved strawberry for a special touch :)

Strawberry Shortcake Parfait makes 2

What you'll need:

12 oz. Ontario Greenhouse Strawberries, thinly sliced 

3 tbsp white sugar, divided (1+2) 

3 store-bought mini shortcakes, sliced into 3, horizontally 

1 cup 35% cream 

½ tsp vanilla extract


Place sliced strawberries in a large bowl and stir in 1 tbsp white sugar, set aside. Decide which vessel you’d like to serve your parfaits in (I used tumbler glasses). Press your glass into the sliced shortcakes to create a divot. Use a paring knife (or a round cookie cutter) to cut out the circle shape, (snack on the scraps!).

Add 35% cream to a large mixing bowl (or the bowl of stand mixer), beat on high until soft peaks form. Add the remaining 2 tbsp of sugar and vanilla, continue beating until stiff peaks form, refrigerate until ready to use. When ready to assemble, place whipped cream into a piping bag (or use a small spoon) and add some whipped cream to the bottom of the glasses. Top with shortcake, then strawberries, then repeat the process two more times. Garnish with a halved strawberry with the green top still intact. Cover and refrigerate until ready to serve.

To serve: garnish with fresh thyme leaves, drizzle with remaining honey, and enjoy!

Enjoy, my friends!

Chef Jill's Signature



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