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Looking down into two perfectly made Basil Strawberry Shortcake Parfaits in tall glasses.

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