Chocolate-Covered Strawberry Parfait Cups – Easy Homemade Dessert for Parties

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mandy

Posted on December 18, 2025

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Dessert Recipes

December 18, 2025

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Let me paint a picture for you—the rich aroma of melted chocolate swirling together with the bright, tangy scent of fresh strawberries, all layered up in a cup that looks almost too pretty to eat. The first time I made these Chocolate-Covered Strawberry Parfait Cups, I was in my tiny apartment kitchen, craving something sweet but fancy enough to make a normal night feel special. The moment I dipped my spoon in and tasted that creamy chocolate mousse with juicy strawberries and crunchy cookie bits, I just had to pause. It was one of those rare, close-your-eyes moments, you know? Where you realize you’ve stumbled onto a dessert that feels like it belongs in a café, but you made it in your own kitchen.

Honestly, I wish I’d discovered this recipe years ago—back when I thought “parfait” meant something complicated! My grandma used to make strawberry shortcake for birthdays, but this parfait takes those flavors and makes them, well, a little more grown-up (with a big chocolate hug). I remember the first batch I brought to a family get-together—my little cousin licked the glass clean, my brother claimed “just one more,” and my best friend asked for the recipe before she’d even finished hers. I caught my husband sneaking a cup before they were even chilled (and I can’t really blame him).

These parfait cups are dangerously easy, but they deliver pure, nostalgic comfort—perfect for Valentine’s Day, dinner parties, or a sweet treat for your kids after school. They’re the kind of thing you’ll want to show off on your Pinterest board. I’ve tested these more times than I’d care to admit (in the name of research, of course), and now they’re a staple for birthdays, gifting, or any day that needs a little extra sparkle. If you’re after a dessert that feels like a warm hug and looks like a showstopper, you’re going to want to bookmark this one.

Why You’ll Love These Chocolate-Covered Strawberry Parfait Cups

After making more parfaits than I can count (and maybe a few kitchen messes along the way), I can honestly say this is my go-to dessert for good reason. Here’s why you’ll probably fall in love with it too:

Quick & Easy: You can whip these up in about 30 minutes (plus a bit of chill time). They’re a lifesaver when you need something impressive, fast.
Simple Ingredients: Nothing fancy here—just good chocolate, fresh strawberries, cream, and a few pantry basics. No wild goose chases at the specialty store.
Perfect for Parties: They’re made for sharing—great for birthdays, baby showers, and any time you want a dessert that makes people say “wow.”
Crowd-Pleaser: I’ve never met anyone who can resist the classic chocolate-strawberry combo (kids and grown-ups go back for seconds every single time).
Unbelievably Delicious: The layers of creamy chocolate mousse, sweet strawberries, and crunchy chocolate cookies make for a flavor and texture explosion in every bite.

What really sets these parfait cups apart? It’s all in the details. I use a simple trick—melting the chocolate gently and folding in whipped cream for a mousse that’s silky but holds its shape. The strawberries are tossed with just a touch of sugar to bring out their juices, and I layer everything so you get a little bit of everything in every spoonful. If you want to make them gluten-free, just swap out the cookies. Dairy-free? Coconut cream works wonders.

Honestly, these parfaits aren’t just good—they’re the kind of dessert that makes you pause after the first bite. They take the comfort of a strawberry shortcake and turn it into something that feels a little fancy but totally doable in your own kitchen. They’re perfect for impressing guests without the stress, or making a Tuesday night feel special. Trust me, once you try these, you’ll wonder how you ever lived without them.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples or easy to find at your local grocery store, and you can mix and match to suit what you have on hand.

For the Chocolate Mousse:
- 4 oz (115g) semisweet or bittersweet chocolate, chopped (I love Ghirardelli or Lindt for the best melt and flavor)
- 1 cup (240ml) heavy whipping cream, cold
- 2 tbsp (25g) granulated sugar (adjust to taste)
- 1/2 tsp pure vanilla extract (for a sweet, floral hint)
- 1 pinch salt (balances the sweetness)
For the Strawberries:
- 1 lb (450g) fresh strawberries, hulled and diced
- 1-2 tbsp (12-25g) granulated sugar (or honey, if you prefer)
- 1 tsp fresh lemon juice (optional, brightens the strawberries)
For the Crunchy Cookie Layer:
- 1 cup (about 100g) chocolate sandwich cookies (like Oreos), crushed (use gluten-free if needed)
- 2 tbsp (30g) unsalted butter, melted (optional, adds richness and helps cookies stick together)
For Assembly & Decoration:
- 4-6 whole strawberries, dipped in melted chocolate (for garnish, totally optional but super pretty)
- Shaved chocolate or mini chocolate chips (for extra texture)
- Whipped cream (store-bought or homemade, for topping)

Ingredient notes:

If strawberries aren’t in season, you can use frozen ones—just thaw and drain well first.
Try swapping in raspberries or mixed berries for a twist.
No heavy cream? Coconut cream makes a dreamy dairy-free mousse.
For a lighter version, use Greek yogurt instead of cream (it’ll be tangier and less rich, but still delicious).
Kids love crushed graham crackers instead of chocolate cookies.

Equipment Needed

You don’t need any fancy kitchen gadgets to whip up these Chocolate-Covered Strawberry Parfait Cups, but a few trusty tools make the process a breeze:

Mixing bowls: At least two—one for whipping cream, one for berries.
Hand mixer or stand mixer: For whipping the cream. You can use a whisk and some muscle, but an electric mixer makes it quick (and saves your arm!).
Microwave-safe bowl or double boiler: For gently melting the chocolate.
Spatula: For folding whipped cream into chocolate mousse—don’t use a whisk here, you want to keep things light.
Small glasses, jars, or dessert cups: Parfait glasses look beautiful, but mason jars or even wine glasses work in a pinch.
Food processor or zip-top bag & rolling pin: For crushing cookies. I’ve used both, and honestly, the rolling pin method is kind of fun (and good stress relief!).
Spoons and piping bag (optional): For neat layers. You can use a zip-top bag with the corner snipped off if you don’t have a piping bag.

If you don’t have a mixer, whisking by hand still gets the job done (just takes a bit longer). For budget-friendly options, dollar store glasses work great for serving, and kids love eating these straight from a mason jar. Just rinse everything with warm water right after to keep the chocolate from sticking.

How to Make Chocolate-Covered Strawberry Parfait Cups

Prepare the Strawberries (5-10 minutes):
- Wash, hull, and dice 1 lb (450g) fresh strawberries into small, bite-sized pieces.
- Place strawberries in a medium bowl. Sprinkle with 1-2 tbsp (12-25g) granulated sugar and 1 tsp lemon juice (if using). Toss and let sit for 10 minutes. This draws out the juices and makes them extra flavorful.
- Sensory cue: You’ll see the berries glisten and a bit of syrup collect at the bottom.
Make the Chocolate Mousse (10-15 minutes):
- Place 4 oz (115g) chopped chocolate in a microwave-safe bowl. Microwave in 20-second bursts, stirring after each, until melted and smooth. (Or use a double boiler.)
- Let the chocolate cool for 2-3 minutes so it doesn’t melt the cream. Don’t skip this—hot chocolate will deflate your mousse!
- In a separate bowl, whip 1 cup (240ml) cold heavy cream with 2 tbsp (25g) sugar, 1/2 tsp vanilla, and a pinch of salt using a hand or stand mixer (medium-high speed) until you get soft peaks. Takes about 2-3 minutes. Don’t over-whip—the cream should still look silky, not clumpy.
- Gently fold about 1/3 of the whipped cream into the cooled chocolate to lighten it up. Then fold in the rest, being gentle so you keep the mousse fluffy.
- Sensory cue: The mousse should look glossy and hold its shape on a spoon.
Prepare the Cookie Crunch (5 minutes):
- Place 1 cup (100g) chocolate sandwich cookies in a food processor and pulse until finely crushed. Or, place in a zip-top bag and crush with a rolling pin.
- Stir in 2 tbsp (30g) melted butter if you want a richer, “cheesecake crust” effect (optional).
- Tip: For a gluten-free version, use GF cookies—no one will notice the difference!
Assemble the Parfait Cups (10-15 minutes):
- Set out 4-6 small glasses or jars (about 6 oz/180ml each).
- Spoon a layer of cookie crumbs (about 2 tbsp each) into the bottom of each cup. Press down gently if you want a firmer base.
- Spoon or pipe a layer of chocolate mousse (about 2-3 tbsp) over the cookies.
- Add a generous spoonful of macerated strawberries (with a bit of syrup) on top of the mousse.
- Repeat layers if you have room—cookie, mousse, strawberries—until cups are full, ending with strawberries.
- Warning: Don’t overfill, or things will get messy fast (been there!).
Chill and Garnish (30 minutes or longer):
- Cover cups with plastic wrap and chill in the fridge for at least 30 minutes. This helps the flavors meld and the mousse set.
- Before serving, add a swirl of whipped cream, a chocolate-covered strawberry, and a sprinkle of shaved chocolate or mini chips.
- Sensory cue: The parfait should look layered, glossy, and irresistible!

Personal tip: I usually make the mousse and strawberries ahead of time, then assemble right before serving for the freshest texture. If you’re prepping for a party, you can build the parfaits a few hours early—just keep them chilled!

Cooking Tips & Techniques

After a few kitchen fails (like runny mousse or soggy cookies), I’ve picked up some handy tricks for perfect Chocolate-Covered Strawberry Parfait Cups:

Gentle folding is key: When mixing whipped cream into the chocolate, use a spatula and fold gently. Stirring too aggressively knocks out the air, making your mousse dense.
Cool your chocolate: Hot chocolate will melt your whipped cream. Let it cool until it’s just slightly warm to the touch before folding in the cream.
Don’t over-whip cream: Stop at soft peaks—the cream should curl over when you lift the beaters. Over-whipped cream turns grainy (I’ve done this when distracted!).
Layer with intention: Start with a crunchy base, then mousse, then berries. This order keeps the cookies crisp and the mousse fluffy.
Use dry glasses: If your parfait cups are wet, the layers can slide and look messy. Dry with a towel before you start.
Chill for best results: Give the parfaits at least 30 minutes in the fridge. The mousse sets up, and the flavors blend together.

If you’re making these ahead, store the cookie crumbs separately and add them at the last minute to keep them crisp. And multitask! Macerate the strawberries while you melt the chocolate and whip the cream. The biggest mistake? Rushing the cooling/chilling stages—patience really does pay off here.

Variations & Adaptations

The beauty of Chocolate-Covered Strawberry Parfait Cups is how easily you can tweak them for any crowd or craving. Here are some of my favorite spins:

Gluten-Free: Use gluten-free chocolate cookies or even almond flour cookie crumbs. No one will know the difference!
Dairy-Free & Vegan: Swap the heavy cream for well-chilled coconut cream (just the thick part from a can). Use dairy-free chocolate and plant-based cookies.
Boozy Grown-Up Parfait: Add a splash of Chambord, Grand Marnier, or coffee liqueur to the strawberries for a sophisticated twist.
Seasonal Fruit Swaps: Make these with raspberries, cherries, or even peaches when strawberries aren’t in season. Peaches and white chocolate are dreamy together!
Flavor Add-Ins: Mix a little orange or lemon zest into the chocolate mousse, or sprinkle chopped nuts over the cookie layer for crunch.

For birthdays, I’ll sometimes swirl a bit of peanut butter into the mousse (my nephew’s favorite), or drizzle caramel sauce between the layers. If you need a nut-free version, stick with classic Oreos or graham crackers and skip any nut garnishes. Honestly, once you’ve got the basics down, the possibilities are endless!

Serving & Storage Suggestions

These parfaits are at their absolute best served chilled, straight from the fridge. The mousse holds its shape, the berries stay juicy, and the cookies keep a bit of crunch.

For presentation, I love using clear glasses or jars so you can see all those gorgeous layers. Top with a swirl of whipped cream and a chocolate-dipped strawberry for the ultimate “wow” factor (seriously, these are made for Instagram—and Pinterest!).

If you’re serving a crowd, mini shooter glasses or even disposable cups work great. Pair with a crisp glass of sparkling wine, a hot mug of coffee, or a scoop of vanilla ice cream on the side.

Storage is easy—cover each parfait with plastic wrap and refrigerate for up to 2 days. The mousse and berries will stay fresh, though the cookies will soften a bit over time (still yummy, just less crunch). I don’t recommend freezing, as the texture changes, but you can prep the mousse and berries a day ahead and assemble just before serving. To re-chill, pop them back in the fridge for 10-15 minutes before serving.

Nutritional Information & Benefits

Each Chocolate-Covered Strawberry Parfait Cup (assuming 6 servings) has roughly:

Calories: 320
Fat: 18g
Carbohydrates: 37g
Protein: 4g
Sugar: 23g

The strawberries provide vitamin C and antioxidants, while the chocolate offers that happiness boost we all need sometimes. Using dark chocolate and fresh berries adds some fiber and minerals, too. If you need to keep things gluten-free or dairy-free, just swap the cookies and cream as noted above. Always check ingredients if you have nut or soy allergies.

Personally, I love that this dessert feels indulgent but is made with real, simple ingredients. It’s a sweet treat you can enjoy on special occasions—or just because you want something homemade and a little bit fancy.

Conclusion

If you’re looking for a dessert that’s equal parts impressive and comforting, these Chocolate-Covered Strawberry Parfait Cups are it. They’re easy enough for a weeknight, special enough for a party, and endlessly customizable for all kinds of eaters. I love how they bring back memories of family birthdays and summer picnics, but with a modern, chocolatey twist.

Don’t be afraid to switch up the layers or add your own flair—make them just right for you and your crew. Honestly, this is one of those recipes I come back to again and again, and I hope it becomes a favorite in your kitchen, too.

If you give these a try, let me know in the comments below! Share your flavor tweaks, your party pics, or your chocolate mousse victories (or disasters—we’ve all been there). Pin this recipe for later, and remember: sometimes, the best things in life really do come in a cup.

Frequently Asked Questions

How far ahead can I make Chocolate-Covered Strawberry Parfait Cups?

You can assemble them up to 24 hours ahead. Just keep them covered in the fridge. Add whipped cream and garnishes right before serving for the freshest look.

Can I use frozen strawberries?

Yes! Thaw and drain them well before dicing. They’ll be a little juicier, so use a slotted spoon if you don’t want extra liquid in your parfait.

What’s the best chocolate to use for the mousse?

I recommend semisweet or bittersweet chocolate (about 60-70% cocoa). Brands like Ghirardelli, Lindt, or Trader Joe’s chocolate bars melt smoothly and taste great.

Can I make this dessert gluten-free or dairy-free?

Absolutely! Use gluten-free chocolate cookies and swap the heavy cream for coconut cream. Also, use dairy-free chocolate for the mousse. It’s just as tasty.

What can I do if my mousse turns out runny?

It usually means the chocolate was too warm, or the cream was under-whipped. Chill the mousse for 30 minutes—it’ll often firm up. Next time, let the chocolate cool more before folding in the cream.

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