These strawberry shortcake parfaits in a jar are layered with soft golden cake, creamy vanilla pudding, juicy strawberries, and fluffy whipped topping. They're easy to make ahead, simple to transport, and perfect for summer parties, BBQs, picnics, or any day when dessert needs to be cute but not complicated.
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You can use a boxed cake mix to keep this recipe quick, or swap in pound cake, angel food cake, or homemade sponge cake if you have one ready. The cake mix shortcut works especially well because once it's layered with strawberries and pudding, nobody will know.
You can also use this Classic White Cake Recipe or this French Pear Cake instead of a cake mix. These dessert jars can also be made with this Shortbread Recipe.
For a warm biscuit-style version, try my Air Fryer Strawberry Shortcake with Bisquick.
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Why This Recipe Works
These mini strawberry shortcake parfaits are built for easy serving. Each jar has the cake, strawberries, pudding, and whipped topping already layered, so there is no slicing, scooping, or dessert table chaos.
I also like making these in jars because they hold up well for picnics and parties. Add the lids, tuck them into a cooler, and dessert is ready when you are.
These mini trifles are easy for kids to help assemble and have become a family favorite.
Recipe Ingredients
- Golden Cake Mix: I used a box of golden cake mix to save time. You can also use pound cake, angel food cake, or homemade sponge cake.
- Instant Vanilla Pudding: This creates the creamy layer. Vanilla keeps the classic strawberry shortcake flavor, but you can also use lemon, cheesecake, or white chocolate pudding.
- Cool Whip: You can use store-bought Cool Whip or make homemade whipped cream. To make homemade whipped cream, start with a cold bowl and beat 1 cup of cold heavy whipping cream on medium speed with 2-3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. You can also use Greek yogurt or vanilla yogurt.
- Fresh Strawberries: Sliced strawberries tossed with sugar so they release their juices. That little syrupy layer is what makes the cake soft and shortcake-like. You can also use other berries like blueberries or raspberries for a mixed berry parfait.
A full list with measurements is in the printable recipe card below.
How to Make Strawberry Shortcake Parfaits in a Jar
Step 1: Bake the Cake
- Preheat the oven to 350°F. Prepare the golden cake mix according to the package directions with eggs, milk, and oil.
- Pour the batter into two 8-inch cake pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely.
Step 2: Prepare the Strawberries and Pudding
- Step 3: Add hulled, sliced strawberries to a bowl with granulated sugar. Let them sit for at least 30 minutes so they release their juices.
- Step 4: In a separate bowl, use an electric mixer or whisk to combine the instant vanilla pudding mix with cold milk until thickened. Place it in the fridge to finish setting.
Step 3: Assemble the Parfaits
- Remove the cooled cakes from the pans. Place one cake in a freezer bag and freeze it for another day. Cut the remaining cake into 1-inch cubes.
- Add cake cubes to the bottom of each jar.
- Spoon strawberries over the cake, making sure to add some of the juices.
- Add a layer of vanilla pudding on top.
- Top with a layer of Cool Whip or whipped cream.
- Finish each jar with a fresh strawberry garnish and a small sprig of mint, if using. You can also add a light sprinkle of crushed cookies or graham crackers if you like.
Variations
- Strawberry Cheesecake Parfait: Use cheesecake pudding instead of vanilla and add a small layer of crushed graham crackers.
- Lemon Strawberry Parfait: Use lemon pudding and add a little lemon zest or lemon juice to the cake mix before baking for a brighter summer flavor.
- Cookie Crunch: Add layers of crushed Golden Oreos, shortbread cookies, or even granola.
- White Chocolate Drizzle: Drizzle melted white chocolate and easy strawberry sauce or low-sugar strawberry jam between layers.
- Strawberry Shortcake Cups: Make these in clear plastic dessert cups instead of jars for parties, showers, or BBQs.
Storing and Serving Tips
- Store: Cover the jars with lids or plastic wrap and refrigerate for up to 2 days.
- Make Ahead: Bake the cake and prepare the pudding up to 1 day ahead. For the best texture, assemble the parfaits closer to serving time.
- Transporting: Seal the jars with lids and pack them in a cooler with ice packs. This makes them great for picnics, potlucks, and summer BBQs.
Recipe FAQs
You can assemble them up to 24 hours ahead. After that, the cake may get softer from the strawberries and pudding.
Yes. Use small dessert cups, clear plastic cups, wine glasses, or a large glass serving bowl.
Yes. Layer the cake, strawberries, pudding, and whipped topping in a trifle dish or large glass bowl.
You can use homemade vanilla pudding, pastry cream, cheesecake pudding, or stabilized whipped cream.
Assemble the parfaits close to serving time, and don't add too much strawberry juice to each layer unless you like a softer shortcake texture.
More Easy Dessert Recipes To Try
Printable Recipe
Strawberry Shortcake Parfaits in a Jar
Ingredients
- 1 box golden cake mix
- 3 large eggs
- ⅓ cup vegetable oil
- 1 cup milk
- 1 small box instant vanilla pudding mix
- 2 cups cold milk
- 2 cups Cool Whip (or homemade whipped cream)
- 1 pound fresh strawberries (hulled and sliced)
- ½ cup granulated sugar
- mint leaves for garnish optional
Instructions
- Bake the Cake: Preheat the oven to 350℉. Prepare the golden cake mix according to the package instructions by combining it with eggs, milk, and oil. Pour the batter into two 8-inch baking pans and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake completely.
- Prepare the Strawberries: Toss sliced strawberries with sugar and let sit for 30 minutes to macerate.
- Make the Pudding: In a mixing bowl, combine the instant vanilla pudding mix with 2 cups of cold milk. Use an electric mixer or whisk until the pudding thickens. Refrigerate to fully set.
- Prepare the Cake: Once the cake has cooled, remove it from the pans. Place one cake in a large freezer bag and freeze for another day. Cut the remaining cake into 1-inch cubes.
- Assemble the Parfaits: 1. Add a layer of cake cubes to the bottom of each jar.2. Spoon a layer of macerated strawberries over the cake.3. Add a layer of vanilla pudding on top of the strawberries.4. Top with a layer of Cool Whip or homemade whipped cream.
- Garnish: Top with a whole strawberry and mint if desired. Serve immediately or chill until ready.
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Notes
- Cake Substitutions: Use pound cake, angel food cake, or homemade white cake.
- Homemade Whipped Cream: If you prefer homemade whipped cream instead of Cool Whip, beat 1 cup cold heavy whipping cream with 2-3 tablespoons powdered sugar and 1 teaspoon vanilla extract until stiff peaks form. Keep chilled until ready to layer your parfaits.
- Flavor Variations: Try cheesecake or lemon pudding, or add layers of crushed cookies or granola.
- Make It Ahead: Prepare the cake and pudding up to 1 day ahead; assemble them just before serving.
- Storage: Keep covered parfaits in the fridge for up to 2 days.
- Party Tip: These parfaits travel perfectly in jars with lids-ideal for picnics or summer potlucks.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
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