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Strawberry Shortcake Parfaits

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Author Danielle



  • 1 gluten free 9 in yellow cake mix such as Simple Mills
  • 2 teaspoons vanilla bean paste or vanilal

Honey Whipped Cheesecake Filling

  • 1 8 oz tub of whipped cream cheese
  • 2 teaspoons vanilla bean paste or vanilla
  • 2 tablespoons powdered sugar
  • 2 tablespoons honey
  • Dash salt
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • 4 oz whipped cream topping I use tru whip

Wine Soaked Strawberries

  • 2 cups diced strawberries
  • Splash of lemon juice
  • 2 tablespoons rose wine a white zinfandel also works
  • 1 tablespoon honey


  1. Make the cake mix according to package instructions (but fold in the 2 teaspoons of vanilla pean paste). Bake it according to the box instructions and allow it to cool. I then used a round biscuit cutter (you could also use a pairing knife or a round container top) to cut out the cake in rounds. Set aside.
  2. Meanwhile, add the cut strawberries, wine, honey, and lemon juice to a bowl and allow to macerate for at least 15 minutes.
  3. To make the cheesecake filling, combine the whipped cream cheese, vanilla bean paste, honey, powdered sugar, lemon juice and zest and salt and beat until light and fluffy, about 2-4 minutes. Gently fold in the whipped cream. Set aside.
  4. To build the parfaits, in a small jar or glass, layer the cake rounds, mousse, and strawberries until the glass is full. Top with extra whipped cream and strawberries.