No-Bake Strawberry Shortcake Parfaits with Whipped Cream Recipe
Parfaits rescue your sweet tooth when baking feels like cruel punishment, darling.
These strawberry shortcake layers charm without ovens, sweat, or emotional meltdowns.
Fluffy coconut whipped cream swirls playfully, giving dairy the cold shoulder.
Strawberries arrive fresh, juicy, and unapologetically extra, because plain fruit is never enough.
Cookies crumble dramatically, creating the illusion of effort, without actual effort.
No-Bake Strawberry Shortcake Parfaits with Whipped Cream Recipe
A no-bake vegan parfait with layers of strawberries, crumbly cookies, and whipped coconut cream—easy, chic, and dangerously addictive.
Ingredients
Method
- Toss strawberries with granulated sugar, set aside 10 minutes to release juices.
- Whip chilled coconut cream with powdered sugar and vanilla until fluffy.
- Crush cookies into small crumbs, leaving some chunky for texture.
- In serving glasses, layer cookie crumbs, strawberries, and whipped cream.
- Repeat layers until glasses are full, finishing with whipped cream and strawberries on top.
- Garnish with lemon zest for extra zing.
- Chill for 10 minutes before serving, or dive in immediately.
Notes
Nutritional Values (per serving)
- Calories: 285
- Total Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
Vitamins and Minerals (per serving)
- Vitamin C: 24%
- Calcium: 6%
- Iron: 10%
- Potassium: 9%
- Magnesium: 7%
Additional Notes/Tips
- Use crunchy cookies for contrast—they add drama and bite.
- Chill parfaits longer for firmer layers, or eat immediately for creamy chaos.
- Mix in raspberries or blueberries for variety.
- Drizzle melted vegan chocolate between layers if you’re feeling fancy.
