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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.
Print Recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 servings
Calories: 285
Ingredients Method Notes

Ingredients
  

  • Fresh strawberries: 3 cups chopped
  • Granulated sugar: 1/4 cup
  • Vegan cookies or shortbread: 2 cups crushed
  • Coconut cream chilled, full-fat: 1 1/4 cups
  • Powdered sugar: 2 tbsp
  • Vanilla extract: 1 tsp
  • Lemon zest: 1 tsp optional, for brightness

Method
 

  1. Toss strawberries with granulated sugar, set aside 10 minutes to release juices.
  2. Whip chilled coconut cream with powdered sugar and vanilla until fluffy.
  3. Crush cookies into small crumbs, leaving some chunky for texture.
  4. In serving glasses, layer cookie crumbs, strawberries, and whipped cream.
  5. Repeat layers until glasses are full, finishing with whipped cream and strawberries on top.
  6. Garnish with lemon zest for extra zing.
  7. 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.