First things first. Rinse the strawberries under cold water. Slice them in half, and toss these beauties in a bowl with granulated sugar. The sugar helps to draw out the natural juices. Give the mixture a good stir, and let it sit for about 10-15 minutes. You’ll notice the strawberries becoming syrupy and sweeter! While you wait, you might want to test a few slices—quality control, after all.

While the strawberries are mingling with sugar, take your quart of vanilla ice cream from the freezer. Let it sit out for about 10 minutes to soften. You want it scoopable but not melted. This is a crucial step. If the ice cream is too hard, it will break apart when you try to layer.

Now the fun part begins! Grab your serving glasses or bowls. Start with a layer of strawberries at the bottom. The juice should create a nice little pool. Next, add a scoop of ice cream. Don’t worry about exact proportions—just ensure you're building a good foundation. Follow this with a sprinkle of crunchy cornflakes for that delightful texture.

Continue layering! Another layer of strawberries, ice cream, and then cornflakes. Aim for at least three layers if you can manage it; it makes for a delightful visual spectacle. For your last layer, finish off with a generous dollop of whipped cream.

Break a few Pocky sticks in half, and insert them into the whipped cream. Voila! Your Japanese strawberry parfait is complete. You can also add some lemon zest on top for a zesty kick.