Strawberry Crunch Parfait is an easy layered dessert made with soft strawberry cake, sweet whipped cream, and a buttery Golden Oreo strawberry crunch topping. It has the flavour of a strawberry shortcake ice cream bar but served in pretty dessert cups, making it perfect for parties, summer gatherings, birthdays, or Valentine’s Day.
The layers are simple to make using boxed strawberry cake mix, homemade whipped cream, and a quick baked cookie crumble. Chill the parfaits before serving so the layers can set slightly and the crunch topping stays crisp.
Yield: 4–6 dessert cups
Time:
Prep Time: 25 minutes
Bake Time: 25–30 minutes
Cooling Time: 30 minutes
Total Time: ~1 hour 30 minutes
Equipment:
- Mixing bowls
- Hand mixer or stand mixer
- 9×13 baking pan or similar
- Baking sheet
- Parchment paper
- Rubber spatula
- Measuring cups and spoons
- Food processor or zip-top bag (for crushing cookies)
- Serving cups or jars
Ingredients:
Strawberry Cake:
- 1 box strawberry cake mix
- Ingredients listed on box (typically eggs, oil, and water)
Strawberry Crunch Topping:
- 15 Golden Oreo cookies, crushed
- 2 ounces strawberry gelatin mix (about ½ standard packet)
- 3 tablespoons unsalted butter, melted
Whipped Cream:
- 2 cups heavy whipping cream
- ½ cup powdered sugar
Directions:
Prepare the strawberry cake according to the box instructions and bake in a 9×13 pan or similar until fully cooked through.
Allow the cake to cool completely, then crumble it into chunks using your hands or a fork.
Preheat your oven to 350°F and line a baking sheet with parchment paper.
In a bowl, combine the crushed Golden Oreo cookies with the strawberry gelatin mix and melted butter, then mix until evenly coated.
Spread the mixture onto the prepared baking sheet in an even layer and bake for 8–10 minutes until slightly crisp and fragrant. Remove the crunch topping from the oven and allow it to cool completely, where it will continue to crisp up as it sets.
In a mixing bowl, whip the heavy cream and powdered sugar together until stiff peaks form and the whipped cream holds its shape.
Spoon a layer of strawberry cake crumbles into the bottom of each dessert cup.
- Add a layer of whipped cream over the cake, spreading it evenly.
- Sprinkle a layer of the cooled strawberry crunch topping over the whipped cream.
- Repeat the layers with more cake, whipped cream, and crunch topping until the cups are
filled. - Finish with extra strawberry crunch topping on top.
Chill the parfaits in the refrigerator for at least 30 minutes before serving to allow the layers to set slightly.
