Strawberry Shortcake Parfait

I partnered with The Dairy Alliance to showcase one of my favorite sweet (but fruit-filled!) desserts! The Dairy Alliance is a nonprofit funded by the Southeast, and they are global advocates who believe dairy to be an essential ingredient to life. Dairy foods contain nine essential nutrients that are important for building strong bones and healthy bodies, and that’s why I ALWAYS use real milk in my recipes. Plus, it totally tastes better.

Not only is this Strawberry Shortcake dessert adorable, but it takes less than 5 minutes to assemble, AND it makes a great snack for when you have company over (or just want to be fancy and eat cake out of a wine glass). Keep reading below for detailed instructions on how you can make your own!

INGREDIENTS

1 lb. fresh strawberries
1/4 cup sugar
Pound cake or angel food cake
Whipped cream topping (we’ll make from scratch with 1 cup heavy whipping cream, 2 tbs sugar, and 1/2 teaspoon vanilla extract)

Recipe

1. Wash and dry the fresh strawberries.
2. Slice strawberries, and reserve a few whole ones for decorating.
3. Combine the strawberries and sugar in a large bowl. Stir to mix until the sugar begins to change into a syrup/glaze consistency on the strawberries.
4. Cut the cake into one-inch cubes.

To make the whipped cream, chill the mixer bowl and whisk in the freezer for at least 20 minutes to chill. Then pour heavy whipping cream, sugar and vanilla extract into the cold bowl and whisk on high speed for about 1 minute. Be careful to not over beat!!

Now for the finishing touches!
5. Layer cake, strawberries and whipped cream topping in your glass of choice (wine glass, mason jar, etc.).
6. Repeat the layers and use any extra strawberries to decorate on top!