My no bake strawberry parfait is layered with store-bought pound cake, fresh strawberries, and a cream cheese filling that tastes like cheesecake without any of the work. It’s made with just 6 ingredients and never sees the oven!

I am absolutely obsessed with strawberry season and also love making my strawberry cobbler recipe that is made with just 7 ingredients when I want a warm dessert and my strawberry fluff dessert for a creamier option that’s just as simple and sweet!

Here’s the part that sets it apart: pound cake, not cookie crumbs. Most parfait recipes use crushed graham crackers, Biscoff, or granola for the layer between the berries and the cream. Turns out they all go soggy fast. I’ve found pound cake holds up against the strawberry juice and actually taste like dessert instead of cereal.

It’s just six ingredient, zero oven, and 30 minutes total. The pound cake comes from the bakery section already done and the cream cheese gets whipped into Cool Whip for the “cheesecake” filling. The strawberries macerate with sugar and lemon while you’re whipping the rest. It’s so insanely easy and can even be prepped ahead of time!

I don’t skimp on the strawberries here either. Two full pounds go in, which sounds like a lot, but I want every spoonful loaded with berries. If you came home from the farmers market with way too many strawberries and you’re trying to figure out what to do with them, this is the dessert I’d make.

Strawberry Parfaits Ingredients

• Pound cake – Store-bought cake helps me keep things simple, but homemade cake can also be used! I slice the cake into 1-inch cubes so it layers nicely and is easier to eat.
• Strawberries – Fresh strawberry slices make this dessert extra refreshing while also adding a vibrant splash of color. I cut them into quarters!
• Sugar – Adds the perfect amount of sweetness on top of the natural sweetness of the fruit. This ingredient is divided in two, with half used for the strawberries and the other half added to the creamy mixture.
• Lemon – I use the juice of 1 lemon to brighten the overall taste of this dish. Just like the sugar, half of the lemon will be infused into the strawberries, and the rest will go into the filling. 
• Cream cheese – Forms the rich, creamy layers of the parfait. The tanginess complements the sweet fruit and cake so well, and it gives the whole thing that classic cheesecake flavor.
• Cool Whip – This stabilized whipped cream topping gives the creamy base a light and fluffy texture. 

How to Make a Strawberry Parfait

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: In a medium bowl, combine 4 tablespoons of sugar and half of the lemon juice with the quartered strawberries.

STEP TWO: Stir evenly to coat the strawberries, then refrigerate them while putting the cheesecake filling together. This gives them time for the flavors to infuse.

STEP THREE: While the strawberries sit, prepare the filling by combining the Cool Whip, 4 tablespoons of sugar, cream cheese, and the remaining lemon juice.

STEP FOUR: Mix the filling until it’s smooth and all the ingredients are fully incorporated. Refrigerate the mixture until the strawberries are done as well.

STEP FIVE: Next, build parfaits in individual cups or in one large trifle bowl. Start with the cubed pound cake, then the cheesecake filling, followed by the strawberries. Continue layering in this order.

Recipe Tips

• I let the cream cheese soften at room temperature before starting this recipe. This makes it easy to mix and incorporate.
• Thaw the Cool Whip in the fridge. Thawed Cool Whip gives it the best texture to mix together with the cream cheese. I use this method in my easy fruit dip recipe on the site.
• Let the strawberries sit for at least 15 minutes. I usually mix them together first and let them sit in the fridge while I put together the filling and cube the pound cake.
• Wash and dry the strawberries thoroughly with a paper towel before adding them to the dessert. This keeps the overall texture light and fluffy, preventing soggy or soupy parfaits.
• A stand mixer or hand mixer will come in handy when whipping up the filling. It helps keep any clumps of cream cheese from forming.
• Use clear jars or cups to arrange the parfaits. After all, showcasing the beautiful layers is half the fun!

Variations and Substitutions

• Swap the pound cake for angel food cake. My angel food cake recipe is lighter and spongier than pound cake, but soaks up the strawberry juices beautifully. Same cube size, same layering, just prepare it right before serving.
• Switch to crumbled cookies. Graham crackers, vanilla wafers, Biscoff, even crushed Oreosw work great! The texture goes more cheesecake-crust than tender-cake, but the cookies soften faster than pound cake, so eat it sooner.
• Different fruits can be added to the parfaits to switch up the flavor and add even more color. Blueberries and peaches would be my top picks.
• Use homemade pound cake. If you have an extra hour, my cream cheese pineapple pound cake is the homemade version I’d make for this. The cream cheese in the cake doubles down on the filling flavor.
• Substitute the cream cheese for yogurt if a lighter, thinner consistency is preferred.

What to Serve with Parfait Cups

Parfait cups are best served with crunchy items like vanilla wafers, graham crackers, animal crackers, biscuits, and shortbread cookies. I like to serve these on the side, but they can also be crumbled and sprinkled on top. And feel free to top it with some whipped cream!

If you’ve made my strawberry parfait, I would love to know what you think! Leaving a comment and rating helps others find this recipe too.