Strawberry Lemon Parfaits

These dairy-free strawberry lemon parfaits are light, creamy, and bursting with fresh flavor—perfect for spring and summer. Made with coconut cream, dairy-free lemon curd, and sweet macerated strawberries, they’re a refreshing treat without the dairy.

Dairy-Free Strawberry Lemon Parfaits: A Bright, Creamy Treat Without the Dairy

When the sun is shining and strawberries are at their sweetest, there's nothing more refreshing than a fruit parfait layered with juicy berries and tangy lemon cream. These dairy-free strawberry lemon parfaits are one of my favorite go-to desserts for spring and summer. Light, luscious, and completely dairy-free, they’re perfect for brunch, a warm-weather dessert, or even just a little afternoon treat.

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Dairy-Free Lemon Cream: A Little Burst of Sunshine

Light, subtly sweet, and packing a puckery zing, the lemon cream in this parfait is like sunshine in a spoon. It combines the brightness of lemon curd with the smooth richness of whipped coconut cream for a dairy-free alternative that’s just as dreamy. Nestled between layers of strawberries tossed in honey or maple syrup, it creates a beautiful balance of tart and sweet.  Here’s what you’ll need:

Ingredient Notes:

• Coconut Cream – Rich and luxurious, coconut cream whips up beautifully, mimicking whipped cream without the dairy.
• Fresh Strawberries – Their natural sweetness and juiciness shine even more when macerated with a touch of honey or maple syrup, which draws out their juices into a glossy, sweet sauce.
• Dairy-Free Lemon Curd – A tangy, silky curd made with lemon juice, honey, and vegan butter or palm shortening. It cuts through the sweetness and gives the parfait its signature zing.

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How to Make Strawberry Lemon Parfaits

1. Prepare the Lemon Curd: In a heatproof glass bowl set over simmering water (make sure the bowl doesn’t touch the water), whisk together the lemon juice, honey, and vegan butter until melted and combined. In a separate bowl, beat the egg and yolks. Remove the lemon mixture from heat briefly, stir in the eggs, then return to the heat and whisk constantly until thickened and custard-like. Chill in the refrigerator until set.

2. Macerate the Strawberries: Slice the strawberries and toss them with honey or maple syrup. Let them sit for about 10–15 minutes until they release their juices and become beautifully syrupy.

3. Whip the Coconut Cream: Scoop chilled coconut cream into a pre-chilled mixing bowl. Beat on low until smooth, then increase to high until thick peaks form. Gently fold in the cooled lemon curd, then give it one more quick whip to fully combine.
Make-ahead tip: The lemon cream can be stored in the fridge for a couple of days.

4. Assemble the Parfaits: In a glass or jar, layer the macerated strawberries and lemon cream. You can do two or three layers depending on the size of your container.

5. Chill or Serve: Serve immediately for a softer texture or chill in the fridge for a firmer, more mousse-like consistency.

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Variations to Try

One of the best things about parfaits? They’re endlessly customizable.

• Berry Swap – Try blueberries, raspberries, or a berry medley.
• Crunch Factor – Sprinkle with toasted coconut flakes or your favorite granola for texture.
• Dessert Upgrade – Add crushed cookies or graham crackers for a treat-worthy twist.

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Fresh Favorite for Warmer Days

This dairy-free strawberry lemon parfait recipe checks all the boxes: fresh, creamy, flavorful, and just indulgent enough. It’s a beautiful, bright dessert that feels light but delivers major flavor—without a drop of dairy.

Whip it up for brunch, share it at a summer get-together, or just treat yourself. However you serve it, don’t be surprised if it becomes your new favorite warm-weather dessert.

More Parfait Recipes:

• Blueberry Parfaits
• No-Bake Strawberry Cheesecake Parfaits
• Lemon Berry Crumble Parfaits