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Photo Credit: Elizabeth Newman

Pound Cake Parfaits With Strawberries

by Giada De Laurentiis
Prep Time
30 minutes
Cook Time
60 minutes
Photo Credit: Elizabeth Newman

Pound Cake Parfaits With Strawberries

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It doesn't get much better than this for a spring and summer dessert. Fresh lemony pound cake gets layered with sweet macerated strawberries, and topped off with ice cream and whipped cream. I love that this can be totally prepped in advance, then all you need to do is assemble a few ingredients together when it's time to eat.

Pound Cake Parfaits With Strawberries

Pound Cake Parfaits With Strawberries





Prep Time

30 minutes

Cook Time

60 minutes




Giada De Laurentiis

Image of Pound Cake Parfaits With Strawberries


    For the cake:

  • 1/2 cup 1 stick unsalted butter, at room temperature
  • 1 cup sugar
  • 1 cup part skim ricotta cheese (at room temperature)
  • 3 eggs (at room temperature)
  • 3 teaspoons lemon zest (from 3 lemons)
  • 1/4 cup freshly squeezed lemon juice (from 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1 ¾ cup all purpose flour, such as Petra
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • For the assembly:

  • 1 quart strawberries (hulled and diced)
  • 4 tablespoons sugar (divided)
  • Pinch of salt
  • 1/2 cup heavy cream (chilled)
  • 1/2 teaspoon pure vanilla extract
  • 6 slices Lemon Ricotta Pound Cake
  • 1 pint vanilla or strawberry ice cream


  1. Preheat the oven to 350 degrees F. Butter a 9x5 inch metal loaf pan and line the bottom and sides with a strip of parchment paper.
  2. To a large bowl add the butter, sugar and ricotta cheese. Using a handheld mixer, beat the mixture on medium speed until light and fluffy, about 3 minutes. Reduce the speed to low and add the eggs, the lemon zest, lemon juice and vanilla extract and beat to combine. Add the flour, baking powder and salt. Using a rubber spatula, fold the ingredients together until just combined. Do not over mix. Bake for 1 hour to 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack to cool for 1 hour.
  3. Meanwhile in a small bowl combine the berries, 2 tablespoon sugar and salt. using a fork, toss well to combine, mashing the berries slightly with the back of the fork. Allow to sit at room temperature for 10 minutes. In a separate bowl, whisk together the heavy cream, remaining 2 tablespoons sugar and the vanilla extract until soft peaks form.
  4. Dice the 6 slices of cooled lemon loaf and divide evenly among 6 bowls or glasses. Top each serving with some of the strawberry sauce, followed by a scoop of ice cream and a dollop of whipped cream.



Nutrition Serving Size
per serving
Amount/Serving % Daily Value
104 grams
16 grams
38 grams
Saturated Fat
22 grams
197 milligrams
458 milligrams
5 grams
66 grams
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3 reviews & comments

  • Author's avatar image
    Yolanda Pagan - Jun 09

    The lemon pound cake looks good I'm definitely going to make it soon.

  • Author's avatar image
    Kimberly LaRosa - Jun 09

    I made this is pound cake it was the BEST lightest lemon pound cake I have ever made. I am making it AGAIN today! I took the recipe one step further and glazed it with a lemon juice powdered sugar glaze. DELISH! With strawberries or stand alone. BEST lemon pound cake. I have made numerous lemon pound cake recipes.

  • Author's avatar image
    Shona Reiss - Jun 09

    I absolutely love the summer feel of this dessert! It’s something my twin girls can help me make and both enjoy. Yummmmm ?

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