Fourth of July Parfaits are the perfect dairy free treat to kick off your holiday.
Part of the fun of holiday baking is coming up with themes using some of our favorite ingredients. Finding red, white and blue foods can be challenging, but when it comes to dessert it’s much easier than you think. Raspberries, blueberries and strawberries are at the top of my list as they mix like magic with fresh cream, vanilla, pound cake and especially this angel food cake that I first found (and later tweaked) from Bon Appetit.
People tend to shy away from making homemade angel food cake, and turn to store bought options instead. You can definitely use store bought for this recipe, but making angel food cake is simpler than you might think. The resulting cake comes out so light and airy, you may never want to use store bought again.
While I love homemade whipped cream as much as the next person, since we discovered Gemma’s dairy sensitivity we’ve been making a lot.. and I mean a lot of coconut whipped cream. The consistency is thicker than regular whipped cream and the perfect texture in every bite with the angel food cake and berries. You need to plan ahead just a bit to make the coconut cream because the coconut milk needs to sit in the fridge overnight.
I’ve made this twice over the past two weeks to rave reviews from my kids and friends we had over for dinner. While it feels like a special treat it also has a few nourishing ingredients to boost your spirits and tummy for a long weekend of fun with your family.
If you have suggestions or ideas for festive Fourth of July recipes make sure to add them in the comments below!
Fourth of July Parfaits
- angel food cake (store bought or homemade, recipe follows)
- 1 cup strawberries, stemmed & quartered
- 1 cup raspberries
- 1 cup blueberries
- coconut whipped cream (recipe linked below)
- Homemade Angel Food Cake:
- 1 cup cake flour, sifted
- 2/3 cup powdered sugar
- 12 large egg whites
- 1 1/2 teaspoons cream of tartar
- 1 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Cut the angel food cake into 2-inch cubes.
- Alternately layer the angel food cake, coconut whipped cream, and berries in clear glasses or mason jars so you can see all the colors and textures.
- Homemade Angel Food Cake:
- Preheat oven to 325F degrees. Whisk the flour and powdered sugar in a large bowl.
- In a standing mixer fitted with the whisk attachment beat the egg whites, cream of tartar, and salt on medium-low speed for about 30 seconds. Increase the speed to medium-high until the egg whites are very foamy and barely form soft peaks, about 45 seconds longer. Gradually add the granulated sugar and continue to beat on medium-high speed until whites are firm and glossy and hold stiff peaks (if you over beat, the meringue will look dry and curdled). Beat in the vanilla and lemon juice.
- Sift one-third of the dry ingredients over the meringue. Continue to beat on low speed until just incorporated. Continue the sifting and mixing process 2 more times. Remove the bowl from the standing mixer and fold batter several times with a large spatula to make sure all ingredients are fully incorporated.
- Pour half of the batter into ungreased tube pan. Using a spatula push the batter all around the pan as it will help with a more even cake after baking. Scrape remaining batter into pan and spread the top evenly.
- Bake the cake about 40 minutes or until top is puffy and golden. Immediately invert the pan onto a baking rack. Allow the cake to cool at least 1 hour. Turn the cake right side up and using a thin metal spatula, cut around sides and loosen cake. Release the tube from the cake pan. Using thin metal spatula, loosen cake from bottom. Invert cake onto a plate or cake stand and remove bottom. Allow to cool throughly before cutting into cubes.