Strawberry Parfait With Pound Cake And Cool Whip (Easy 5-Minute Recipe)

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.

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.

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.

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

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.

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.

3) Layer the cups

Build each cup like this:

1. Add a layer of pound cake cubes.
2. Add a layer of Cool Whip. (Piping is easiest for tidy layers.)
3. Add a layer of chopped strawberries.
4. Add a second layer of cake.
5. 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.

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.