Strawberry Shortcake Parfaits in a Jar
These strawberry shortcake parfaits in a jar are made with layers of golden cake, sweet strawberries, vanilla pudding, and whipped topping for an easy make-ahead dessert.
Servings: 8 servings
Calories: 335kcal
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.
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
Calories: 335kcal | Carbohydrates: 56g | Protein: 6g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 355mg | Potassium: 256mg | Fiber: 2g | Sugar: 39g | Vitamin A: 212IU | Vitamin C: 33mg | Calcium: 199mg | Iron: 1mg
