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Fourth of July Parfaits

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Servings: 1 parfait
Author: Catherine McCord
Prep Time 5 minutes
Total Time 10 minutes

Ingredients  

  • 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

Instructions 

  • 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. 
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