Combine the hulled and sliced strawberries, sugar, and freshly squeezed lemon juice in a medium saucepan. Cook over medium heat, stirring occasionally, until the mixture reaches a gentle boil. Continue simmering for 10-15 minutes, stirring frequently, until the strawberries break down and the sauce thickens slightly—you want it to coat the back of a spoon but still be pourable. Remove from heat and stir in the vanilla essence, then transfer to a bowl and let cool to room temperature. This compote will be the flavor backbone of your parfaits, so don't rush this step.

While the compote cools, prepare the instant pudding according to package instructions using the cold whole milk—whisk it together and let it set for 2-3 minutes until it reaches a thick, spoonable consistency. In a separate bowl, pour the heavy whipping cream and beat with an electric mixer until soft peaks form, then add the sifted powdered sugar and vanilla extract and continue beating until stiff peaks form. I like to make the whipped cream just before assembly so it stays fluffy and doesn't weep.

Cut the pound cake into 1-inch cubes—you're looking for pieces large enough to provide structure and texture in the parfait, not fine crumbs. Set aside until assembly.

Using clear jars or glasses, begin layering: start with a small spoonful of pound cake cubes from Step 3 at the bottom, then add a layer of vanilla pudding from Step 2, followed by a generous spoonful of cooled strawberry compote from Step 1. Repeat the layers—cake, pudding, compote—until the jars are nearly full. Top each parfait with a dollop of whipped cream from Step 2 and garnish with a fresh strawberry slice or two. I recommend assembling these no more than 2-3 hours before serving so the cake stays tender and the textures remain distinct.