No-bake strawberry cake parfait recipe from home is light, fruity, and bursting with flavor! Made with layers of fluffy cake, strawberries, and whipped topping, this no-bake dessert is perfect for summer, parties, or anytime you're craving something sweet—brought to you by Besuretocook.
🍓 No-Bake Strawberry Cake Parfait Recipe Ingredients: - Pound cake (store-bought or homemade), sliced into cubes - Homemade strawberry preserve (strawberries, white sugar, vanilla – boiled until thick) - Whipped topping or whipped cream
Instructions: - Cut pound cake into small cubes. - In a glass or jar, layer pound cake, strawberry preserve, and whipped topping. - Repeat layers until full. - Chill for 15–30 minutes (optional), then serve!
Welcome back to Be Sure To Cook.
Today, we're going to be making
strawberry parfait
with cake.
So, stay tuned and let's get
started. We're going to start off with
cutting, washing, and cooking
our strawberries.
Okay, I'm adding a cup
of water
into my sauce pan.
Freshly washed.
I'm going to throw these
inside that cup of water.
And now, we're going to
add some sugar.
Okay, now I'm going to add 1 3rd
cup of granulated, you know,
just white sugar. I'm going to
get a spoon here, and I'm just
going to stir this up.
I'm using pure
vanilla extract.
Okay, I have
this on a medium.
And I'm
stirring these strawberries. See,
these are the strawberries. They're cooking down.
And I want these to cook
until it
reduces the juice.
So, they're going to be very cooked
and very mushy. And we're going to
puree these and make these really, really good.
Okay,
here it is.
And we're letting these cool.
But, if you look over here, in the
meanwhile, we have some extra
strawberries that we're going to cut up again.
I'm going to put these to the side.
And we're going to
wash these thoroughly.
And we're going to cut these a little
thinner this time.
It's still kind of hot, so
these are our
rinsed, peeled strawberries.
Kind of thin, not too
thick.
And we're going to add those in there.
And we're going to toss these.
And then we're going to let these,
these are cooling off, so all we
got to do, we just want those fresh
strawberries in there with the
ones that are cooked. It just makes it look
so good. It makes it taste. And they're going to
set in there and soak
all night into a
bowl. I've got a bowl here
guys.
And absorb all
that sugar flavor
and all that spice that we put
in there. And
this is going to get covered up with
plastic wrap also.
And this is going to be refrigerated.
Okay, now
here it is. I let it
sit overnight.
This is the next morning.
And I'm going to
unravel.
I'm going to keep that, okay.
And here it is. This is that
simple syrup that I made
with the cooked strawberries
and some of the
fresh strawberries that I put in
and let it sit overnight.
Okay, I went and bought some
glaze for strawberries is what it
says here. It's like another
strawberry jam and it's a,
you know, you can buy the store-bought. I'm going to mix this
a little bit of this with
my original jam and it's going
to make it even more better.
I'm going to take a little bit of this,
maybe half of this because I don't want to
use a lot of it because I
want to let mine stand out.
But you got to jazz it up.
Let's put a little bit of
mine and we're going
to mix this
up.
Get it in there really good together.
It makes it stand out.
Oh my God, look at that.
And it is delicious.
Okay, I've got these
slices of pound cake
that I had bought at my store.
Any store, you can go
get slices of pound cake.
So instead of me making a whole pound
cake, you know why, I can go
and I just got a vanilla
fluff, buttery pound cake.
Okay, I've got these cups
and these are
cute to make for like a
party. I'm going to cut around the cake. I'm going to cut
a big old circle
with my cake.
I'm blind guys, so I can't
really see and we're going to
pop this cake out.
Okay, so
we're going to do this with all of these right quick.
Okay,
so there are these cakes and
these are the crumbs of the cake.
I have my cold dessert.
I'm going to put some at the bottom
of these cups
and I'm just going to lay it in the bottom.
Then I'm going to lay that cake
right inside there
so it'll look like that.
Then,
I'm going to lay some more
of these little wonderful
strawberry
preserves that I got
that we made together.
Okay,
you can use anything that you want.
I'm using some ready whipped
but you can use
any kind of whipped cream you want.
I'm going to lay some
in the middle like so.
I'm going to place my
cake right back on there.
I'm going to place
some more of the topping
on the front of it
to give it
an extra filling here
if you want
on top.
It could be any kind of way
you want it.
Okay, then let's take this
ready whipped and I got ready whipped because it looks
so good when you do
it out and when you fill it up
and it doesn't look so bad.
There you go.
Alright guys, these are my
parfaits.
Like I said, I use ready whipped
for my strawberries and it
tends, and I put them in the
freezer, and it tends to
melt. So if
you're using cool whipped,
that is great. It doesn't do that
but if you're using ready whipped,
make sure you put it on there
when you're about to serve it.
Okay,
I hope you enjoyed our show today
and I hope you can come back for another
episode of Be Sure To Cook.
Gotta go!
And guess what? We did this
together. You and me.
And we're gonna do plenty more.
So come back. I'll see you later.
See you next time.
Bye!
