Strawberry Shortcake Cream Parfaits | Easy Vegan Dessert Recipe

Strawberry Shortcake Cream Parfaits | Easy Vegan Dessert Recipe

Strawberry Shortcake Cream Parfaits Recipe

This easy vegan dessert recipe for Strawberry Shortcake Cream Parfaits layers juicy strawberries, soft vanilla shortcake pieces and a smooth dairy-free cream into a simple dessert that looks polished in the glass and tastes bright, rich and fresh. The strawberries create glossy red bands between the cream, while the shortcake adds soft cake-like bites that make the parfait feel true to classic strawberry shortcake.

Servings: 4 parfaits | Prep Time: 30 minutes | Cook Time: 14 to 16 minutes | Chill Time: 1 hour

Ingredients

For the Strawberries

• 1 lb. (450 g.) fresh strawberries, hulled and divided

• 3 tbsp. (45 ml.) maple syrup

• 1 tbsp. (15 ml.) fresh lemon juice

• 1 tsp. vanilla extract

For the Vanilla Shortcake

• 1 cup (120 g.) all-purpose flour

• 2 tbsp. (25 g.) organic cane sugar

• 1 ½ tsp. baking powder

• ¼ tsp. fine sea salt

• 3 tbsp. (42 g.) cold plant-based butter, cut into small pieces

• ⅓ cup (80 ml.) unsweetened plain plant milk

• 1 tsp. vanilla extract

For the Cream Filling

• 1 cup (240 ml.) cold full-fat canned coconut cream, thick part only

• 8 oz. (225 g.) vegan cream cheese, softened

• ¼ cup (30 g.) powdered sugar

• 1 tsp. vanilla extract

For Serving

• 4 small fresh mint leaves, optional

• 4 small pieces of shortcake or vegan vanilla wafer-style cookies, optional

Directions

Prepare the Strawberries

1. Dice 12 oz. (340 g.) of the strawberries and add them to a bowl with the maple syrup, lemon juice and vanilla. Stir well and let them sit for 20 to 30 minutes, stirring once or twice, until the berries release a glossy red syrup.

2. Thinly slice the remaining 4 oz. (110 g.) strawberries and set them aside for the tops of the parfaits.

Make the Shortcake

1. Preheat the oven to 400°F (200°C). Line a small baking sheet or pan with parchment paper.

2. In a medium bowl, whisk together the flour, sugar, baking powder and salt.

3. Add the cold plant-based butter and work it into the flour mixture with your fingertips or a pastry cutter until the mixture looks like coarse crumbs.

4. Stir together the plant milk and vanilla. Pour into the flour mixture and stir just until a soft dough forms.

5. Turn the dough onto a lightly floured surface and gently pat it into a rectangle about ¾-inch thick. Cut into 4 small rounds or squares. Place them on the prepared pan.

6. Bake for 14 to 16 minutes, until lightly golden on the edges and cooked through. Let cool completely.

7. Once cool, cut 3 of the shortcakes into bite-size pieces for layering. Cut the remaining shortcake into pieces for garnish, or leave part of it intact for the top.

Make the Cream Filling

1. In a mixing bowl, beat the vegan cream cheese, powdered sugar and vanilla until smooth.

2. Add the cold coconut cream and beat again until thick, smooth and fluffy. The filling should hold soft peaks and look bright white and spoonable.

Assemble the Parfaits

1. Spoon a little of the strawberry syrup and fruit into the bottom of each glass.

2. Add a layer of cream filling, then a layer of shortcake pieces.

3. Spoon over another layer of strawberries and syrup, then add more cream filling. Repeat as needed to create visible layers, finishing with cream on top.

4. Top each parfait with sliced strawberries, a small piece of shortcake or a vegan vanilla wafer-style cookie, and mint if using.

5. Chill for at least 1 hour before serving so the layers settle and the shortcake softens slightly.

Make It Yours

• For a lighter version, replace the vegan cream cheese with 1 cup (240 g.) thick plant-based yogurt and increase the powdered sugar to ⅓ cup (40 g.). The filling will be softer, but still works well in parfait glasses.

• For a richer dessert, add 2 tbsp. (30 ml.) strawberry jam to the macerated berries for deeper color and a more defined red layer. For a brighter finish, add ½ tsp. finely grated lemon zest to the cream filling.

• If you want a more cake-like parfait, use cubes of plain vegan vanilla cake in place of the shortcake pieces.

Kitchen Notes

• The image shows distinct white cream layers, not a loose yogurt mixture, so the filling needs to be thick. If the coconut cream is too soft, chill the filling for 20 minutes before assembling.

• Macerating the strawberries is important because it creates the glossy red syrup that gives the parfait its clear strawberry bands.

• The shortcake should be fully cooled before layering. Warm shortcake will melt the cream and blur the layers.

Pairs Well With

Serve these parfaits with hot coffee, iced coffee, black tea, mint tea or a platter of fresh berries for an easy dessert spread.