Strawberry lemon parfaits consist of cake layers, lemon curd, juicy strawberries and whipped cream. These delightful and delicious mini desserts are one of my favorite treats to serve at bridal showers because they come together easily, but look stunning too!
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Table of contents
Ingredients Used
- Chopped strawberries
- Granulated sugar
- Heavy cream
- Vanilla extract , optional
- Vanilla cake (pound cake or sponge cake) or biscotti cookies, cut into small pieces
- Lemon curd
How to make strawberry lemon curd parfaits
- Make the strawberries: Place the strawberries and 2 tablespoons sugar in a medium bowl and mix to combine. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices.
- Make the whipped cream: using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar, and vanilla on high speed until medium peaks form.
- Lemon curd: You can either use homemade lemon curd or store bought. This is my favorite lemon curd recipe with helpful tips and great instructions!
- Cake or cookies: You can either use store bought or homemade vanilla sponge cake or pound cake. I’ve even used Lemon Mascarpone pound cake and it was divine! Alternatively biscotti cookies work very well too.
- Assemble: Place a few cake/cookie pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices), and then the whipped cream. Repeat the layering once more. For decoration, you can top each glass with a fresh strawberry.
Pro tip: Use a piping bag with a star tip to create gorgeous whipped tops for the strawberry lemon curd parfaits. This also makes it easier to pipe whipped cream into the glass trifle layers.
You can. If not serving immediately, cover and store in the refrigerator for several hours. Whipped cream can start to wilt fairly quickly, so I’d suggest stabilizing the whipped cream with a little gelatin or instant vanilla pudding mix so it doesn’t fall flat. Otherwise, just add the whipped topping right before you serve for best results.
For best results, I prefer the flavors of homemade cake, lemon curd, whipped cream, and sweetened strawberries. The reality is that it’s easier to assemble these from store bought ingredients when making large quantities. Most stores sell lemon curd in jars, pre-made vanilla pound cakes, pre-made stabilized whipped cream, and strawberries in sauce.
I like to use 5oz / 150ml glasses. For a high-end party look, use glass jars with a wide mouth & lid. If making these for a large party and keeping costs low, use disposable plastic catering cups instead.
Yes! Just be sure to thaw them out completely first. They will naturally create more strawberry juice as they thaw. If there seems to be a lot of water from the thawed strawberries, drain them a little first before adding sugar.
Strawberry Lemon Curd Parfaits
Layers of cake, lemon curd, juicy strawberries and whipped cream create delightful and delicious mini desserts (trifles). These are one of my favorite treats to serve at bridal showers because they come together easily, but look elaborate too!
Ingredients
- 2 cups chopped strawberries
- 2 tablespoons granulated sugar
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- ½ teaspoon pure vanilla extract , optional
- Vanilla cake (pound cake or sponge cake) or biscotti cookies, cut into small pieces
- 1 cup lemon curd
Instructions
-
To make the strawberries:
Place the strawberries and 2 tablespoons sugar in a medium bowl and mix to combine. Let sit for 15 minutes at room temperature to let the strawberries macerate and release some of their juices.
-
To make the whipped cream:
Using a mixer fitted with the whisk attachment, whisk together heavy cream, 2 tablespoons sugar, and vanilla on high speed until medium peaks form.
-
Assembly: Place a few cake/cookie pieces at the bottom of the glasses. Spoon a dollop of the lemon curd on top, then the strawberries (with their juices), and then the whipped cream. Repeat the layering once more. For decoration, you can top each glass with fresh strawberry. If not serving immediately, cover and store in the refrigerator for several hours.
