Basil Strawberry Shortcake Parfait with Lemon Curd

This bright and summery layered treat is fun to make, and even more fun to eat!

What can be better than layers of cake, fruit, lemon curd, and whipped cream?  This is summer in a glass, it’s such a great way to enjoy summer strawberries and fresh basil.  Whether served individually in parfait glasses, jam or mason jars, or in a large trifle bowl, perfect for summer entertaining.  Let’s break it down:

Strawberry Layer

Fresh berries are washed, dried, hulled and chopped.  Save a few to halve and top the finished parfait.  These berries are then combined with runny honey, sugar, lemon juice and fresh chopped basil.  Macerate for just a few minutes to allow some of the juices to be released and soften the berries just a touch.  The lemon juice tempers the sweetness, and the bright fresh basil really compliments the strawberries, something you truly can only enjoy with summer basil.  And yes, if you are hesitating to use basil (but I do recommend it!) feel free to replace it with fresh mint.

Mascarpone Whipped Cream

You can use either a stand mixer, or a hand-held mixer for this portion.  Combining whipped cream with mascarpone cheese gives it stability, but also the most lovely texture and elegant flavour.  Using powdered sugar also adds to the stability to this layer, since powdered sugar contains cornstarch which will aid whipping cream to remain firm, even after a time in the dessert or stored in the fridge.  This can be made in advance and stored in the fridge until ready to assemble the parfaits.

Sponge Cake Layer

This is where you can take some liberties.  I like baking up this Gluten Free Sponge Cake, it bakes up enough cake for eight tall glasses, or a trifle bowl.  If you only need half, or are using small glasses, you can easily freeze the round you don’t require right away, and save for a future parfait moment.  Bake it off a day or so before you need it, making the day you want to serve up these Parfaits, all you need to do is assemble.

If you would rather use a pound cake recipe, you’ll love this Lemony Lemon Yogurt Cake recipe.  Use the amount you need for this dessert, and snack on the rest.  And of course, if you want, you can use purchased sponge cake, angel food cake, or pound cake.

What I did here was take the baked sponge cake, and cut out rounds that fit into the glasses I’m serving the parfait in.  Biscuit or cookie cutters work great. It just creates a lovely clean layer.  But if you just want to cube it, that’s fine. Just don’t cut the cubes too large, especially if you are using shorter glasses, or else you won’t have enough room for several layers of all the components.

Lemon Curd Layer

I’ll just say it, you won’t find a better Lemon Curd recipe than my Lemony Lemon Curd.  Just make it! Again, you can make up a batch in advance, you will use it regularly, just try not to eat it all with a spoon! But of course, you can use purchased lemon curd if you need to 🙂 

Layer

I start with cake. Putting this first gives a lovely place for the juices to soak into as the parfaits sit before serving.  Add a layer of berries and some of the juice over the cake. The Lemon Curd, and then some of the Mascarpone Whipped Cream.  Ideally you want two layers.  Then to finish, add more berries and whipped cream.  Top the whipped cream with a halved berry, and some fresh herb like smaller basil or mint leaves.

Final Thoughts

These can be assembled in advance and stored in the fridge till needed.  They will actually hold up overnight if needed.  I know this, because I will make up a few for just Jim and myself, and they keep fine in the fridge for a day or two.

I’m showing it here served up in tall vintage parfait glasses, but you can easily use shorter glasses, jam or mason jars, all you need to do is use thinner rounds of cake.

If you double the recipe, it will be perfect for a trifle bowl.  Feel free to use other berries if you’d rather, or use a variety, creating different coloured layers.

If you make these Basil Strawberry Shortcake Parfaits with Lemon Curd, please be sure to leave a comment and/or give this recipe a rating! It’s always lovely to hear from you guys, and I always do my best to respond to each comment or question. And of course, if you do make this recipe, and you post it on Instagram, don’t forget to also tag me so I can see! Looking through the photos of recipes you all have made is such a treat.

Love Jen

5 from 1 vote

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Basil Strawberry Shortcake Parfait with Lemon Curd

These bright fresh layers are each distinct with amazing flavour, but come together to create the ultimate strawberry shortcake dessert. Think of these as mini trifles, and are so easy to whip up even in advance. Double the recipe and it will fill an average trifle bowl.

Course Dessert

Cuisine North American

Keyword macerated strawberries, mascarpone whipped cream, sponge cake, strawberry shortcake

Prep Time 45 minutes

Servings 4

Ingredients

• 2 cups cubed sponge cake, or pound cake, angel food cake etc, see Notes
• 1 cup Lemony Lemon Curd, see Notes

Mascarpone Whipped Cream

• 1 1/3 cups whipping cream
• 2/3 cup mascarpone cheese, room temperature
• 2 tbsp powdered or icing sugar
• 1 tsp vanilla paste or extract
• 1/8 tsp salt

Basil Honey Macerated Strawberries

• 2 cups hulled and chopped strawberries, plus halved berries to top the parfait glasses
• 2 tbsp runny honey
• 1 tbsp granulated sugar
• 2 tbsp lemon juice
• 2 tbsp chopped fresh basil, plus more for garnish, see Notes

Instructions

1. If making my gluten free Sponge Cake, it can be made in advance, chilled or even frozen till needed.
2. My Lemony Lemon Curd can be made in advance and stored in the fridge till needed (just be sure not to eat too much with a spoon before you need it!!)

Mascarpone Whipped Cream

1. In a stand mixer or bowl for a hand mixer, combine the whipping cream, mascarpone cheese, icing sugar, vanilla and salt, and begin blending on lower speed. Slowly increase to medium high and continue blending till smooth and firm peaks are achieved. This can be stored in a sealed container in the fridge for up to three days till needed.

Basil Honey Macerated Strawberries

1. In a medium bowl combine the berries, honey, sugar and lemon juice. Stir and let sit till the berries begin to release their juices, 20 minutes at least. Add the fresh basil and stir through. This can be stored in the fridge till needed.

Assemble

1. Tall parfait glasses will guarantee four servings. If you use shorter glasses, you may get six to eight servings.
2. I suggest using biscuit cutters to cut out cake to fit the size of your glasses. But of course you can just cube the cake. Just don't make them too thick or large. You want to get two layers of each component in your glasses.
3. Start with a layer of cake.

4. Spoon some of the berries as well as some of the accumulated juices over the cake. It will soak into the cake in the moist beautiful way.

5. Spoon some Lemon Curd over the berries, followed by some of the Mascarpone Whipped Cream.

6. Repeat.

7. Finish with more berries and whipped cream. Top with a berry and some fresh basil.
8. These can be assembled in advance and stored in the fridge. They will keep overnight, the flavours blending together. I wouldn't let them stay in the fridge any longer, or they may start to break down.
9. If you double everything, this will make a fantastic Trifle!

Recipe Notes

Here is my gluten free Sponge Cake recipe link. You can also use this Lemon and Mint Yogurt Pound Cake. Feel free to use purchased as well.
Here is the link to my uber Lemony Lemon Curd
If basil isn't your jam, feel free to replace it with fresh mint