Sunshine in a Glass: Strawberry Shortcake & Lemon Curd Parfaits

There’s something magical about the combination of sweet strawberries, tangy lemon, and buttery shortcake that makes my taste buds dance with joy. Today, I’m sharing my absolute favorite summer dessert recipe that’s guaranteed to impress at your next gathering: Strawberry Shortcake & Lemon Curd Parfaits. These elegant, make-ahead treats combine all the classic elements of strawberry shortcake with the bright, citrusy punch of homemade lemon curd for a dessert that’s both familiar and excitingly new.

I first created these parfaits (also known as trifles in British cuisine) when looking for a dessert that could be prepared in advance for a summer dinner party. What I love about these parfaits is that they’re impressively beautiful when served in clear glasses, showing off their vibrant layers, yet they’re surprisingly simple to make. Each component can be prepared ahead of time and assembled just before serving, making them perfect for entertaining.

Why This Recipe Works

Before diving into the recipe, let me share why these parfaits have become my go-to dessert for almost any occasion:

• The combination of textures is absolutely divine: buttery crumbly shortcake, smooth custard, juicy berries, and fluffy whipped cream
• The flavor balance between sweet strawberries and tart lemon creates a perfect harmony
• Each component can be made 1-2 days ahead of time
• These parfaits work equally well as individual servings or as one showstopping trifle
• They’re adaptable for any season by switching out the fruit
• The presentation is stunning with minimal effort

Let’s start with gathering everything we need for these delightful summer parfaits.

Ingredients & Equipment

For the Shortcake:

• 2 cups all-purpose flour
• 1/3 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (1 stick) cold unsalted butter, cubed
• 1 large egg
• 2/3 cup cold heavy cream
• 2 teaspoons vanilla extract
• Coarse sugar for sprinkling (optional)

For the Lemon Curd:

• 4 large eggs
• 4 large egg yolks
• 1 cup granulated sugar
• 3/4 cup fresh lemon juice (about 4-5 lemons)
• 2 tablespoons lemon zest
• 1/2 cup (1 stick) unsalted butter, cut into small pieces
• 1/4 teaspoon salt

For the Strawberry Layer:

• 2 pounds fresh strawberries, hulled and sliced
• 1/4 cup granulated sugar
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract

For the Whipped Cream:

• 2 cups heavy whipping cream, cold
• 3 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Equipment:

• Stand mixer or hand mixer
• Double boiler (or heatproof bowl and saucepan)
• Fine mesh strainer
• Baking sheet
• Parchment paper
• Serving glasses or trifle dish
• Zester/microplane
• Whisk
• Rubber spatula

With all ingredients gathered, let’s break down each component step by step.

Homemade Shortcake: The Foundation

While you could use store-bought pound cake or ladyfingers, I find that homemade shortcake takes these parfaits to another level. My recipe creates shortcake that’s buttery and tender with a slight crumble that soaks up the strawberry juices and lemon curd perfectly.

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Add the cold butter cubes to the flour mixture and use a pastry cutter or your fingertips to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. This creates flaky layers in your shortcake.
4. In a separate small bowl, whisk together the egg, heavy cream, and vanilla extract.
5. Pour the wet ingredients over the flour-butter mixture and stir gently with a fork just until a dough forms. Be careful not to overmix or your shortcake will be tough.
6. Turn the dough out onto a lightly floured surface and pat it into a rectangle about 3/4-inch thick.
7. For parfaits, instead of cutting into traditional biscuit rounds, I like to cut the dough into small 1-inch squares. This makes them easier to layer in glasses.
8. Transfer the shortcake pieces to your prepared baking sheet, placing them about 1-inch apart. Brush the tops with a little heavy cream and sprinkle with coarse sugar if desired.
9. Bake for 12-15 minutes, or until golden brown on top. Allow to cool completely on a wire rack.

Pro Tip: The shortcake can be made up to 2 days ahead and stored in an airtight container at room temperature. You can also freeze baked shortcake for up to 1 month.

Luscious Lemon Curd: The Tangy Star

The lemon curd in these parfaits is what sets them apart from traditional strawberry shortcake. The bright, tangy flavor cuts through the sweetness of the berries and cream, creating a perfect balance. While you could use store-bought lemon curd, homemade is surprisingly simple and the flavor is incomparable.

Instructions:

1. Create a double boiler by filling a medium saucepan with about 1-2 inches of water and bringing it to a simmer. Place a heatproof bowl over the saucepan, ensuring the bottom doesn’t touch the water.
2. In the bowl, whisk together the eggs, egg yolks, and sugar until well combined.
3. Add the lemon juice, zest, and salt, continuing to whisk until fully incorporated.
4. Cook the mixture over the simmering water, whisking constantly, until it thickens enough to coat the back of a spoon (about 10-15 minutes). The temperature should reach 170°F (77°C) if you’re using a thermometer.
5. Remove from heat and immediately whisk in the butter pieces, a few at a time, until fully melted and incorporated.
6. Strain the curd through a fine-mesh strainer into a clean bowl to remove any bits of cooked egg and the zest (which has already released its oils into the curd).
7. Press plastic wrap directly onto the surface of the lemon curd to prevent a skin from forming. Allow to cool completely before refrigerating for at least 2 hours or overnight to set fully.

Troubleshooting Lemon Curd:

Pro Tip: Lemon curd can be made up to 1 week ahead and stored in an airtight container in the refrigerator. It also freezes beautifully for up to 2 months.

Macerated Strawberries: The Sweet Element

Fresh strawberries are the heart of these parfaits. Macerating them with sugar and a touch of lemon juice intensifies their flavor and creates a delicious syrup that will soak into the shortcake.

Instructions:

1. Wash, hull, and slice the strawberries. I like to vary the cuts – some halved, some quartered, and some sliced – for visual interest and texture variation.
2. In a large bowl, combine the sliced strawberries, sugar, lemon juice, and vanilla extract.
3. Gently toss to coat the berries evenly.
4. Let the mixture sit at room temperature for at least 30 minutes, or refrigerate for up to 3 hours. The longer they macerate, the more syrup they’ll produce.
5. Stir occasionally to ensure all berries are coated in the developing syrup.

Berry Variations by Season:

Pro Tip: Don’t discard any leftover strawberry syrup! It’s delicious stirred into sparkling water, drizzled over ice cream, or added to iced tea.

Stabilized Whipped Cream: The Cloud-Like Topping

The final component of our parfaits is a lightly sweetened whipped cream. I like to slightly stabilize mine with powdered sugar, which contains a touch of cornstarch. This helps the whipped cream hold its shape longer without becoming watery.

Instructions:

1. Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping the cream. Cold equipment helps achieve the best volume.
2. Pour the cold heavy cream into the chilled mixing bowl.
3. Begin whisking at medium speed until the cream starts to thicken.
4. Add the powdered sugar and vanilla extract.
5. Increase the speed to medium-high and continue whipping until soft peaks form. Be careful not to overwhip, or you’ll end up with butter!

Whipped Cream Stability Guide:

Pro Tip: While whipped cream is best made just before assembly, you can prepare it up to 4 hours ahead if using powdered sugar as a stabilizer. Keep refrigerated until ready to use.

Assembly: Creating the Perfect Parfait

Now comes the fun part – creating beautiful layers of flavor and texture! You can assemble these parfaits in individual glasses for a sophisticated presentation or in one large trifle dish for a family-style dessert.

Instructions for Individual Parfaits:

1. Begin by breaking a few pieces of shortcake into small chunks and place them in the bottom of each glass. Don’t crumble them too finely – you want some texture.
2. Spoon a generous layer of lemon curd over the shortcake pieces. The curd should be thick enough to form a distinct layer.
3. Add a layer of macerated strawberries along with some of their juices.
4. Pipe or spoon a layer of whipped cream over the strawberries.
5. Repeat the layers until you reach the top of your glass, finishing with a dollop of whipped cream.
6. Garnish with a fresh strawberry slice, a small piece of shortcake, or a tiny sprig of mint.

For a Large Trifle:

Follow the same layering procedure in a large trifle dish, using all components in three complete layers. This makes for a dramatic presentation at parties.

Visual Layering Guide:

Pro Tip: For the clearest, most beautiful layers, use a piping bag or squeeze bottle for the lemon curd and whipped cream. Clean the inside of the glass with a paper towel between layers if needed.

Make-Ahead Options

One of the best features of these parfaits is how well they work for entertaining. Here’s a breakdown of how far in advance you can prepare each component and the complete dessert:

For the ultimate make-ahead strategy, I recommend:

1. Make the shortcake and lemon curd 1-2 days ahead
2. Macerate strawberries 1-3 hours before assembling
3. Whip cream just before assembly
4. Assemble parfaits no more than 4 hours before serving

Serving Suggestions

These parfaits are perfect on their own, but here are some lovely pairings to complete your dessert service:

• A pot of Earl Grey tea, whose bergamot notes complement both the lemon and strawberry flavors
• Sparkling water with a twist of lemon
• A fruit infusion like peach or berry iced tea
• For a breakfast or brunch offering, serve with cold-brew coffee
• Lemonade (especially lavender lemonade) makes a wonderful companion

For a special touch, I like to serve these parfaits with small spoons that can reach all the way to the bottom of the glass, ensuring guests can enjoy every delicious layer.

Variations To Try

While the classic strawberry and lemon combination is hard to beat, this recipe template lends itself to endless creative variations:

Seasonal Fruit Variations:

• Summer: Replace strawberries with mixed berries or peaches
• Fall: Substitute spiced apples or pears with a touch of cinnamon
• Winter: Use citrus segments like blood orange with a hint of rosemary
• Spring: Try rhubarb compote combined with strawberries

Flavor Twists:

• Add 2 tablespoons of limoncello to the lemon curd for an adult version
• Infuse the whipped cream with lavender or rose water
• Use brown sugar in the shortcake for a deeper, caramel-like flavor
• Add white chocolate shavings between layers
• Substitute lime for lemon in the curd for a different citrus note

Dietary Adaptations:

Troubleshooting Common Issues

Even with the best planning, desserts sometimes present challenges. Here are solutions to common parfait problems:

Soggy Shortcake:

• Ensure shortcake is completely cool before assembling
• If making ahead, keep components separate until closer to serving time
• Toast shortcake pieces lightly before using if they seem too moist

Runny Whipped Cream:

• Make sure cream, bowl, and beaters are very cold
• Don’t overbeat (stop at soft peaks)
• Use a stabilizer like powdered sugar or mascarpone
• Keep assembled parfaits refrigerated until serving

Weeping Lemon Curd:

• Ensure curd was cooked to proper temperature (170°F)
• Store properly with plastic wrap directly on surface
• If it weeps after being refrigerated, whisk briefly before using

Watery Strawberry Layer:

• Don’t macerate strawberries too far in advance
• Use a slotted spoon to add berries, controlling how much liquid is added
• Consider thickening the strawberry syrup by reducing it slightly

Questions & Answers

Q: Can I make these parfaits the night before a party?

While each component can be prepared ahead, I don’t recommend assembling the entire parfait more than 4 hours before serving. The shortcake will become too soggy and the whipped cream may deflate. Instead, prepare all components ahead and store them separately, then quickly assemble before guests arrive.

Q: I don’t have time to make lemon curd from scratch. Can I use store-bought?

Absolutely! Store-bought lemon curd works well in this recipe. Look for one made with real butter and eggs for the best flavor. You may want to whisk it briefly before using to ensure a smooth consistency.

Q: Can I use a different type of fruit?

These parfaits are incredibly versatile! You can substitute any berry or soft fruit that pairs well with lemon. Raspberries, blueberries, peaches, or a mixture work beautifully. Just adjust the maceration time and sugar as needed based on the sweetness of your fruit.

Q: My family doesn’t like lemon. Can I make these without the curd?

You can certainly omit the lemon curd for a more traditional strawberry shortcake parfait. Consider adding a layer of vanilla pudding or pastry cream instead for a similar creamy texture. Alternatively, try a different curd flavor like passion fruit or orange.

Q: How do I prevent my whipped cream from deflating?

For longer-lasting whipped cream, add 3 tablespoons of powdered sugar per 2 cups of cream, which contains a small amount of cornstarch that helps stabilize the cream. For even more stability, you can fold in 1/4 cup of mascarpone cheese after whipping the cream to soft peaks.

Q: Can I make mini versions for a cocktail party?

Mini parfaits make wonderful finger desserts! Use shot glasses or small dessert cups and create just two layers of each component. Serve with tiny spoons or make them single-bite by using only small pieces of shortcake, a dot of lemon curd, diced strawberry, and a piped star of whipped cream.

Final Thoughts

These Strawberry Shortcake & Lemon Curd Parfaits represent everything I love about summer desserts – they’re bright, fresh, and adaptable while being impressive enough for special occasions yet simple enough for a weekend treat. The combination of buttery shortcake, tangy lemon curd, sweet strawberries, and billowy whipped cream creates a symphony of flavors and textures that’s truly greater than the sum of its parts.

I hope you enjoy making and sharing these parfaits as much as I do. They’ve become a signature dessert in my household, one that friends and family request again and again. There’s something about the visible layers in a clear glass that creates anticipation before the first bite, and the flavor combination never disappoints.

Don’t be afraid to make this recipe your own by playing with seasonal fruits or adding your own special touches. The beauty of parfaits is their versatility and the endless possibilities they offer for creativity. Whether served at a garden party, a family dinner, or as a special treat just for yourself, these parfaits bring a touch of elegant indulgence to any occasion.