Strawberry Shortcake Parfaits (Dairy-Free): The 10-Minute Dessert That Looks Fancy and Smashes Cravings

You want dessert that hits like a bakery pastry, but without dairy, drama, or 47 steps. This is the one. Crisp, buttery-style shortcake crumbs, juicy strawberries, and fluffy coconut “cream” layered into a glass like you own a brunch spot.

No oven juggling, no pastry school required—just good ingredients and a few pro moves. Make it for guests, or hoard it on the couch. I won’t judge.

What Makes This Recipe Awesome

• Dairy-free with zero compromise. Coconut cream gives you that whipped, lush texture without any milk or butter.

  It tastes shockingly rich.

• Fast and flexible. Prep in 10–20 minutes, scale up for a crowd, or assemble single-serve jars for an easy grab-and-go treat.
• Modern shortcake twist. Instead of a biscuit, we’re using crushed vanilla cookies or quick skillet shortcake crumbs for speed and crunch.
• Make-ahead friendly. Components store well, so you can assemble last-minute like a dessert ninja.
• Beautiful presentation. The layers look fancy, even if you built them in your gym shaker. (Please don’t.)

Ingredients Breakdown

• Strawberries: Fresh, ripe berries are non-negotiable. Frozen can work in a pinch if macerated well and drained.
• Sugar (or maple syrup): For macerating the berries and sweetening the cream. Adjust to taste.
• Lemon juice + zest: Brightens the berries and balances sweetness.
• Vanilla extract: Adds classic shortcake aroma to both berries and cream.
• Full-fat coconut milk or coconut cream: Chilled overnight.

  You’ll whip this into dairy-free “whipped cream.”

• Powdered sugar: Sweetens and stabilizes the coconut whip. Granulated works, but powdered dissolves best.
• Salt: A tiny pinch makes the flavors pop. Don’t skip it.
• Shortcake layer: Choose one of the following:
• Gluten-free/dairy-free vanilla cookies: Crushed for a fast, crunchy base.
• Dairy-free shortcake crumbs: Quick stovetop version below (almond flour, coconut oil, sugar, vanilla, pinch of salt).
• Store-bought dairy-free pound cake: Toasted cubes for extra texture.
• Optional boosters: Fresh basil or mint (thinly sliced), a dash of balsamic glaze, or a splash of rum for the adults.

Step-by-Step Instructions

1. Chill your coconut cream. Refrigerate cans overnight.

   Scoop out the solid white cream and discard (or save) the liquid for smoothies.

2. Macerate the strawberries. Hull and slice 1.5–2 pounds of strawberries. Toss with 2–4 tablespoons sugar, 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon vanilla. Let sit 10–15 minutes until juicy.
3. Make the quick shortcake crumbs (if not using cookies). In a skillet over medium heat, melt 3 tablespoons coconut oil.

   Stir in 1 cup almond flour, 3 tablespoons sugar, a pinch of salt, and 1/2 teaspoon vanilla. Cook, stirring, until golden and toasty, 3–5 minutes. Cool completely so it crisps.

4. Whip the coconut cream. In a chilled bowl, whip 1.5–2 cups coconut cream with 2–4 tablespoons powdered sugar, 1 teaspoon vanilla, and a tiny pinch of salt until fluffy and smooth.

   If it’s too thick, add 1–2 teaspoons reserved coconut liquid.

5. Assemble the parfaits. Use clear glasses or jars. Start with crumbs, then berries with some syrup, then coconut cream. Repeat layers.
6. Finish strong. Top with a final spoon of berries, a sprinkle of crumbs, and optional basil/mint ribbons.

   Add a micro drizzle of balsamic glaze if you’re feeling cheffy.

7. Serve immediately for max crunch, or chill 20–30 minutes to meld flavors. Both are excellent—choose your vibe.

Storage Instructions

• Components: Keep coconut whip covered in the fridge up to 3 days. Macerated berries last 2–3 days.

  Crumbs stay crisp in an airtight container at room temp for 3–4 days.

• Assembled parfaits: Best within 24 hours. The crumbs soften (on purpose), but if you like crunch, add a fresh sprinkle right before serving.
• Freezing: Not recommended for assembled parfaits. The coconut whip can separate and berries turn icy.

Health Benefits

• Dairy-free and lactose-free. Great for sensitive stomachs or anyone skipping dairy.
• Antioxidant-rich. Strawberries bring vitamin C, manganese, and beneficial polyphenols.
• Flexible sugar control. You can sweeten lightly, use maple syrup, or opt for coconut sugar for deeper flavor.
• Healthy fats. Coconut provides medium-chain triglycerides (MCTs) that can be satiating.

  Balance is key, of course.

• Gluten-free option. Choose GF cookies or almond flour crumbs to keep it celiac-friendly.

What Not to Do

• Don’t skip chilling the coconut milk. Warm or room-temp coconut won’t whip; it’ll be soupy and sad.
• Don’t over-sweeten the berries. They release more liquid as sugar increases. Aim for juicy, not watery.
• Don’t assemble hours ahead with all the crumbs. They’ll lose crunch. Reserve some to top just before serving.
• Don’t use light coconut milk. It won’t whip properly.

  Full-fat only, IMO.

• Don’t ignore salt. A tiny pinch in the whip and crumbs enhances flavor more than you think.

Different Ways to Make This

• Classic shortcake vibe: Use toasted dairy-free pound cake cubes and layer with berries and coconut whip.
• Gluten-free crunch: Almond flour skillet crumbs with a dash of cinnamon. Insanely good.
• Low-sugar: Sweeten the whip minimally and macerate berries with just lemon and a touch of maple.
• Protein boost: Fold 1–2 tablespoons unflavored or vanilla plant protein powder into the coconut whip. Add a teaspoon plant milk to smooth if needed.
• Flavor twist: Add a few drops almond extract to the whip, or toss berries with chopped basil for a herby note.

  A crack of black pepper? Shockingly great with strawberries.

• Adults-only: Spike berries with 1 tablespoon rum, amaretto, or limoncello. Dessert, but make it Friday.

FAQ

Can I use frozen strawberries?

Yes, but thaw completely and drain excess liquid before macerating with sugar and lemon.

They’ll be softer and saucier, which still works beautifully in parfaits.

What brand of coconut milk works best?

Choose a full-fat can with minimal gums. Look for brands where coconut and water are the top ingredients. Some brands vary by batch; buy two cans to be safe.

How do I fix coconut whip that’s too runny?

Chill the bowl for 10 minutes, then whip again.

If still loose, add 1–2 tablespoons powdered sugar or 1 teaspoon cornstarch/arrowroot and whip briefly. Worst case: call it “coconut sauce” and pretend that was the plan.

Can I make this refined sugar-free?

Absolutely. Use maple syrup in the berries and whip.

Note: the whip may be slightly looser than with powdered sugar, but still delicious.

Are there nut-free options for the crumb?

Yes. Use nut-free, dairy-free vanilla cookies, or make quick crumbs with oat flour, coconut oil, sugar, and a pinch of salt.

How many servings does this make?

About 4–6 parfaits, depending on glass size and how generous you are with the whip. If you’re hosting, plan for 4 hearty servings.

Can I prepare this the day before?

Yes—prep berries, whip, and crumbs separately.

Assemble right before serving for the best texture, adding fresh crumbs on top.

What if I don’t have a mixer?

A whisk works if your coconut cream is very cold and firm. It’s an arm workout. Or use an immersion blender with the whisk attachment.

My Take

This is the dessert I reach for when I want maximum payoff with minimum effort.

It’s nostalgic, modern, and just looks impressive. The trick is well-chilled coconut cream and bright, juicy strawberries—everything else is negotiable. Keep a stash of crumbs and a can of coconut milk on standby, and you’re always 10 minutes away from a “wow” moment.