Delicious Star-Spangled Berry Shortcake Parfaits
A quick and easy summer dessert featuring layers of fresh strawberries, blueberries, raspberries, store-bought shortcakes, and whipped cream, perfect for festive occasions.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 4 store-bought or homemade shortcakes, cut or crumbled into bite-sized pieces
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries, washed and patted dry
- 1 cup fresh raspberries, gently rinsed
- 2 cups heavy whipping cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Fresh mint leaves for garnish (optional)
Instructions
- Rinse the strawberries, blueberries, and raspberries gently under cold water. Hull and slice the strawberries. Pat all the berries dry with a paper towel to avoid watery parfaits.
- Chill your mixing bowl and beaters in the freezer for 10 minutes beforehand. Pour 2 cups (480 ml) of heavy whipping cream into the bowl, add 1/4 cup (50 g) granulated sugar and 1 teaspoon vanilla extract. Whip on medium-high speed until soft peaks form — the cream should hold shape but still be soft and airy.
- If using store-bought shortcakes, cut them into bite-sized chunks or crumble slightly with your hands for rustic texture. For homemade, cool completely before cutting to avoid sogginess.
- Start with a layer of shortcake pieces at the bottom of your glasses. Spoon a layer of mixed berries over the shortcake. Add a generous dollop of whipped cream, smoothing gently. Repeat layers once or twice more, finishing with whipped cream and a small sprinkle of berries on top.
- Add a few fresh mint leaves on top for color and freshness. Refrigerate the parfaits for at least 30 minutes before serving to let flavors meld and the shortcake soften slightly but still hold texture.
Notes
Do not over-whip the cream to avoid turning it into butter. Drain berries well if extra juicy to prevent soggy parfaits. Assemble parfaits a few hours before serving to avoid soggy shortcakes. For dairy-free option, use coconut cream whipped with vanilla and powdered sugar. Shortcakes can be substituted with angel food cake or sponge cake cubes.
Nutrition
- Serving Size: 1 parfait glass
- Calories: 335
- Sugar: 22
- Sodium: 150
- Fat: 18
- Saturated Fat: 11
- Carbohydrates: 35
- Fiber: 3.5
- Protein: 3
Keywords: berry shortcake parfait, summer dessert, easy dessert, patriotic dessert, berry parfait, quick dessert, Fourth of July dessert