This easy, no-bake Strawberry and Lemon Parfait is ready in about 5 minutes — perfect for breakfast or a quick treat and full of bright, delicious flavours!
Hello everyone. First, my apologies for the gap in recipes last week — I was forced to rest because my back flared up badly. Chronic pain is frustrating, and when it comes on without warning it’s especially hard. I’ve been trying to manage it with a new brace and lumbar support, and simple, quick recipes have become a lifesaver.
Because I need to rest frequently, I focus on recipes that take only a few minutes to assemble. These Strawberry and Lemon Parfaits are ideal — no baking, minimal effort, and they’re especially welcome on hot days when you don’t want to turn on the oven.
These parfaits are versatile — you can keep them light for breakfast or make them decadent for dessert. Layers of whipped cream and yoghurt mingle with zesty lemon, glossy macerated strawberries, cubes of white cake, and crunchy granola for a truly irresistible combination.
Want cake for breakfast? Go ahead. Prefer something lighter early in the morning? Leave the cake out and stick to yoghurt and granola — still delicious. You can adapt the layers to how you feel: all cream and cake when you need a treat, or mainly yoghurt and fruit when you want something fresher.
These parfaits are forgiving and flexible: swap granola for crumbled biscuits, use vanilla yoghurt in place of natural yoghurt, or add more sugar to the yoghurt mixture if you prefer it sweeter. The options are endless and they all taste great.
If you make these Strawberry and Lemon Parfaits, I hope they brighten your day — and please share how you enjoyed them!
Strawberry and Lemon Parfaits
Annie N
Pin Recipe
Ingredients
- 2 cups (300g) diced fresh strawberries
- Zest of 1 medium lemon
- 3 tbsp white sugar
- 1/2 cup (120ml) double/heavy cream
- 1 cup (250g) natural or Greek yoghurt
- 1 tsp vanilla extract
- 1 1/2 cups (115g) white cake, pound cake or Madeira, cut into small cubes
- 1/2 cup (60g) granola
- Basil or mint to garnish, optional
Instructions
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Place the diced strawberries, lemon zest and sugar in a medium bowl. Stir to coat the berries in sugar and set aside to macerate; they should become glossy and release a little juice.
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In another bowl, whip the cream to soft peaks so it just holds its shape. Fold in the yoghurt and vanilla extract until smooth and combined.
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To assemble, use 2 large or 4 small glasses or jars. Spoon some of the fruit and its juices into the base of each glass.
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Add a layer of the yoghurt mixture, then a layer of cake cubes, followed by more fruit, cream and cake as desired. Finish with cream and a spoonful of fruit, sprinkle with granola and garnish with a strawberry and a leaf of mint or basil. Enjoy immediately.
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Store any leftovers covered in the fridge for up to 2 days; the cake will soften over time, but the parfait remains tasty.
Notes
- Omit the cream and add an extra 1/2 cup yoghurt for a lighter version.
- Leave out the cake and use an extra 1/2 cup granola, layering it between the fruit and cream for extra crunch.
- Use vanilla-flavoured yoghurt and skip the vanilla extract.
If the yoghurt mixture isn’t sweet enough for your taste, add 1 tbsp sugar.
