When spring arrives, I find myself craving light, fruity desserts that feel both fresh and indulgent. That’s exactly why I love making this Strawberry Shortcake Easter Bunny Parfait. It’s easy to assemble, looks absolutely gorgeous in a glass, and delivers all the classic flavors of strawberry shortcake with a playful, festive twist for Easter.
Whether you’re hosting brunch, setting up a dessert table, or simply wanting to surprise your family with something sweet and simple, this parfait is the answer. Layers of fluffy cake, juicy strawberries, and airy whipped cream come together to create a refreshing treat that feels indulgent without being too heavy. Plus, you can make them ahead of time and let them chill until you’re ready to serve.
Let me show you why this dessert has become one of my favorite springtime traditions.
Why You’ll Love This Strawberry Shortcake Easter Bunny Parfait
I’ve made countless variations of shortcake, but this parfait version makes the whole experience easier, more elegant, and much more fun. Here’s what makes it special:
- Quick and easy to assemble – No baking from scratch required unless you want to.
- Visually stunning – Layered parfaits always look beautiful, and they add a festive charm to your table.
- Light yet satisfying – Perfect for those who want a sweet treat without feeling overly full.
- Customizable – You can easily adjust the sweetness, use different berries, or even add a splash of liqueur for an adult version.
Ingredients You’ll Need
(Makes 4 parfaits | Prep Time: 10 minutes | Chill Time: 10 minutes if desired)
- 2 cups fresh strawberries, sliced
- 1 cup whipped cream (store-bought or homemade)
- 1 package of shortcake or pound cake, cut into bite-sized pieces
- 1/4 cup powdered sugar (optional, for sweetening the strawberries)
- Mint leaves for garnish (optional)
How to Make Strawberry Shortcake Easter Bunny Parfaits
1. Prepare the Strawberries
Start by washing and slicing the fresh strawberries. If you prefer them a bit sweeter or want to create a syrupy texture, sprinkle the strawberries with powdered sugar and let them sit for about 10 minutes. This step allows the strawberries to release their natural juices, adding extra flavor to the parfait.
2. Layer the Cake
In a clear glass or dessert bowl, place a layer of cake pieces at the bottom. I usually use pound cake or pre-made shortcake from the bakery section. The key is to cut them into small, bite-sized pieces so they layer nicely.
3. Add the Strawberries
Spoon a generous layer of the sliced strawberries over the cake pieces. Let some of the juices drizzle down to soak into the cake for extra flavor.
4. Top with Whipped Cream
Add a thick, fluffy layer of whipped cream on top of the strawberries. I love using homemade whipped cream, but if I’m short on time, store-bought works perfectly.
5. Repeat the Layers
Continue layering the cake, strawberries, and whipped cream until you reach the top of the glass. I usually do two full layers to give it that perfect balance of flavors and textures.
6. Garnish for the Finishing Touch
Top the parfait with one final dollop of whipped cream and place a fresh mint leaf on top. It adds a lovely pop of color and a hint of freshness. For extra Easter charm, you can even add small edible bunny decorations or pastel sprinkles.
7. Serve and Enjoy!
These parfaits are best served immediately for that fresh, fluffy texture. But if you’re preparing them for a gathering, cover them and chill for up to two hours. Just be sure to add the mint leaves and any decorations right before serving.
Pro Tips for Perfect Parfaits
- Choose ripe strawberries – The fresher and juicier, the better.
- Cut cake pieces evenly – Small cubes make layering neat and easy.
- Whip your cream fresh if you have time – A simple combination of heavy cream, powdered sugar, and vanilla extract makes all the difference.
- Use clear glasses or jars – The layers are the star of this dessert, so showcase them!
- Add textures – For a fun twist, sprinkle in some crushed graham crackers or chopped nuts between layers.
Fun Variations to Try
- Mixed berry parfait – Add blueberries and raspberries for a colorful variation.
- Chocolate twist – Drizzle melted chocolate or layer with chocolate shavings for a decadent version.
- Lemon zest – Add a little lemon zest to the whipped cream for a bright, citrusy note.
- Adult version – Drizzle a bit of Grand Marnier or Chambord over the cake layers for a grown-up dessert.
Frequently Asked Questions
Q: Can I make these parfaits ahead of time?
A: Yes, but I recommend assembling them no more than two hours before serving and chilling them in the fridge. Add any garnishes right before serving.
Q: Can I use frozen strawberries?
A: You can, but fresh strawberries hold their texture better. If using frozen, thaw them first and drain off excess liquid.
Q: What’s the best type of cake for this recipe?
A: I personally love using pound cake because it’s sturdy and soaks up the strawberry juices beautifully. Angel food cake is a lighter option if you want something fluffier.
Q: Can I make this dairy-free?
A: Absolutely! Use a dairy-free whipped topping and check that your cake is dairy-free. The result will still be delicious.
A Sweet, Simple Dessert to Brighten Your Easter
This Strawberry Shortcake Easter Bunny Parfait is the perfect blend of elegance and playfulness. It’s light, fruity, and beautiful enough to be the centerpiece of any Easter dessert spread. Plus, it’s so easy to make that you can whip up a batch even at the last minute.
If you’re looking for a dessert that feels festive without the fuss, this is it. I’d love to hear how yours turn out! If you add your own creative spin with different garnishes or flavors, let me know—I’m always inspired by new ideas in the kitchen.
Happy Easter and happy layering!
Strawberry Shortcake Easter Bunny Parfait – A Festive and Refreshing Spring Dessert
Ingredients
- 2 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces angel food cake, cut into cubes
- Mint leaves for garnish
Instructions
- In a medium bowl, combine sliced strawberries and granulated sugar. Let sit for 15 minutes to macerate.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- In serving glasses, layer the macerated strawberries, angel food cake cubes, and whipped cream.
- Repeat the layers until the glasses are filled.
- Top with a dollop of whipped cream and garnish with mint leaves.
- Serve immediately or refrigerate until ready to serve.
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