Name: Strawberry Parfait With Pound Cake And Cool Whip (Easy 5-Minute Recipe)
Prep time: 5 min
Ingredients: 2 12 oz store-bought pound cakes ((2 x 340 g)); 2 lb fresh strawberries (about 907 g); 8 oz Cool Whip (227 g)

These strawberry parfait cups are my favorite quick dessert when you want something pretty without turning on the oven. Soft pound cake, creamy Cool Whip, and juicy berries stack into sweet little layers that are party-ready in 5 minutes. These will be a hit at any gathering, brunch, a shower, or a last-minute weeknight treat. Scroll down for the ingredients and step-by-step.

Two glasses filled with layers of strawberry parfait with pound cake, whipped cream, and sliced strawberries, topped with a strawberry fan. A bowl of whole strawberries and a wooden spoon are in the background on a white countertop.

What this is

Think of these as strawberry shortcake cups, but faster. You cube store-bought pound cake, layer it with Cool Whip and fresh strawberries, and suddenly you have a chilled dessert that looks like you tried harder than you did.

A glass dessert cup filled with layers of whipped cream, sliced strawberries, and pound cake creates a delightful strawberry parfait with pound cake, topped with two strawberry slices. A wooden spoon and white cloth are nearby on a white surface.

A glass filled with layers of whipped cream, sponge cake, and fresh strawberries sits on a wooden board—an inviting strawberry mascarpone trifle. A whole strawberry and a piece of cake rest nearby, with another dessert glass in the background.

Strawberry mascarpone dessert from scratch

This recipe is meant to be a very quick, easy, and no bake. If you’d like to make a similar dessert from scratch, click here.

Practical tips before you start

Use clear cups so the layers show. 8 to 10 oz (240 to 300 ml) is a great size.
Chill the Cool Whip until you are ready to pipe – it holds its shape better this way.
Pat strawberries dry after rinsing – extra water can make the cake soggy.
Grab a serrated knife for the pound cake – it cuts cleanly without squishing.

Overhead view of two strawberry parfait with pound cake glasses topped with whipped cream and sliced strawberries, next to a bowl of whole strawberries, a wooden spoon, and a white cloth on a light surface.

Ingredients

2 (12 oz) store-bought pound cakes (2 x 340 g)
2 lb fresh strawberries (about 907 g)
8 oz Cool Whip (227 g)

Optional:

1 to 2 tablespoons sugar (12 to 25 g), for slightly jammy strawberries
1 teaspoon lemon juice (5 ml), to brighten the berries
Extra chopped strawberries for topping

Two loafs of pound cake, a container of Cool Whip, and a package of fresh strawberries—perfect for making a strawberry parfait with pound cake—are arranged on a white surface. Text labels identify each item.

Equipment that helps

4 cups or small jars
Cutting board and knife
Spoon
Piping bag, or a zip-top bag with the corner snipped (optional, but makes cleaner layers)

Step by step instructions

1) Cube the pound cake

Slice the pound cake into bite-sized cubes. Aim for fairly even pieces so the layers look neat and are easy to scoop.

If your cake feels very soft, pop it in the fridge for 10 minutes before cutting. It firms up and cubes cleaner.

Two glass cups filled with layers of light sponge cake and orange sauce, reminiscent of a strawberry parfait with pound cake, viewed from above on a white surface.

2) Prep the strawberries

Remove the tops, then quarter the strawberries.

Optional: For a slightly softer, sweeter berry layer, toss the strawberries with sugar and lemon juice and let them sit for 10 minutes. If they release a lot of juice, spoon the berries out with a slotted spoon when layering so the cake stays fluffy.

Two clear glasses filled with a creamy strawberry parfait with pound cake, topped with sliced fresh strawberries, viewed from above on a white surface.

3) Layer the cups

Build each cup like this:

Add a layer of pound cake cubes.
Add a layer of Cool Whip. (Piping is easiest for tidy layers.)
Add a layer of chopped strawberries.
Add a second layer of cake.
Top with more Cool Whip and a few chopped strawberries.

Tips for cleaner layers:

Spoon the strawberries toward the center first, then spread gently.
If you get smudges on the inside of the cup, wipe the edges with a paper towel before you top.

Two clear glasses filled with layers of strawberry parfait with pound cake, whipped cream, and sliced strawberries, topped with a dollop of whipped cream and a strawberry slice, set on a white surface.

Make-ahead and storage

For best texture: Assemble and chill for 30 minutes to 4 hours before serving.
If you need to prep earlier: Cube the cake and store airtight, prep the strawberries and refrigerate, then assemble closer to serving time.
Leftovers: Cover and refrigerate for up to 24 hours. The flavor is still great, but the cake will soften as it sits.

Easy serving ideas

For a party table, set out the cups with a small spoon and a few extra strawberries on the side.
For summer holidays, you can add blueberries as an optional topping for a red, white, and blue look.

Two glass cups filled with layers of strawberry parfait with pound cake, whipped cream, and fresh strawberries sit on a white surface. A wooden spoon and a plate with more pound cake are in the background. Text reads: Strawberry Parfait Cups with Pound Cake.

If you need a dessert that looks sweet and put-together with almost no effort, these parfait cups deliver every time. Save the idea for your next brunch or gathering, and keep a pound cake in the pantry for last-minute wins.

Print Recipe