Strawberry Cream Pie Parfaits

Strawberry Cream Pie Parfaits

Strawberry cream pie takes a layered turn in these parfaits, stacking buttery graham crumbs with fluffy cream-cheese filling. Fresh strawberries and jam keep each spoonful bright and pie-like without baking.

Serves 6 · 25 min prep

Estimate for one serving

  • 355 cal
  • 4g protein
  • 34g carbs
  • 23g fat
  • 3g fiber

Every recipe here is free to read.

ThemedDessertAmericanNational Food DayCelebrateParfaitLayered

Ingredients

  • 1 1/2 cups graham crackers, crushed
  • 3 tbsp unsalted butter, melted
  • 8 oz cream cheese, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 3 cups fresh strawberries, hulled and sliced
  • 2 tbsp granulated sugar
  • 1 tsp fresh lemon zest
  • 1/4 cup strawberry jam

Instructions

  1. 1Toss the crushed graham crackers with the melted butter until evenly moistened. Set aside; this becomes the crunchy crust layer in each glass.
  2. 2In a mixing bowl beat the cream cheese with the powdered sugar and vanilla until completely smooth and free of lumps.
  3. 3Whip the heavy cream in a chilled bowl to medium-stiff peaks. Fold the whipped cream into the cream-cheese mixture in two additions to create a light strawberry-cream-pie filling.
  4. 4In a separate bowl gently toss the sliced strawberries with the granulated sugar and lemon zest. Let them sit 10 minutes so they release a little glossy juice.
  5. 5Warm the strawberry jam just until loose and brushable, then stir a spoonful of the berry juices into it for a quick glaze.
  6. 6Assemble the parfaits in clear glasses or jars: start with a spoonful of buttery graham crumbs, then a generous layer of cream filling, then a layer of macerated strawberries.
  7. 7Repeat the layers once more, finishing with a final dollop of cream and a few pretty strawberry slices on top.
  8. 8Drizzle each parfait lightly with the warm jam glaze so it catches the light and soaks slightly into the top cream.
  9. 9Chill the assembled parfaits for at least 30 minutes so the flavors marry and the cream firms slightly. Serve cold with long spoons so every bite hits crust, cream, and berry.

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