Indulge in Layered Bliss: Easy Strawberry Parfaits with Homemade Chocolate Angel Food Cake & Fresh Whipped Cream
Light, airy chocolate angel food cake, luscious homemade whipped cream, and vibrant, juicy strawberries come together in this effortless yet absolutely show-stopping dessert. Perfect for any celebration or a delightful everyday treat!
As special occasions approach, like Valentine’s Day or any day you want to show a little extra love, crafting a memorable dessert doesn’t have to be complicated. Sometimes, the most elegant and impressive dishes are surprisingly simple to assemble, relying on fresh, quality ingredients that truly shine. This recipe for Strawberry Parfaits featuring homemade Chocolate Angel Food Cake and a generous dollop of fresh whipped cream is a perfect example.
My husband, who often travels for work, was away this week, making me appreciate our family time even more. Nights spent cooking for just two, or enjoying a quiet evening alone catching up on my favorite shows, are a different pace. But with him returning home, I’m already planning a special treat. While he isn’t typically a chocolate fanatic, preferring delights like cream puffs or frosted sugar cookies, the combination of fresh whipped cream and ripe strawberries is always a guaranteed hit in our home. For him, a vanilla angel food cake version would be equally delightful, proving the versatility of this layered dessert.
The Star Ingredient: Light and Fluffy Chocolate Angel Food Cake
The foundation of these exquisite parfaits begins with a homemade chocolate angel food cake. Angel food cake is renowned for its incredibly light and airy texture, a stark contrast to heavier, denser cakes. This characteristic makes it an ideal base for a dessert served after a rich meal when you crave something sweet but not overwhelming. The subtle cocoa flavor adds a sophisticated depth without being overly intense, perfectly complementing the freshness of the strawberries and cream. Making your own angel food cake from scratch might seem daunting, but it’s a rewarding process that guarantees an unparalleled lightness that simply can’t be replicated with store-bought versions.
Tips for Baking the Perfect Angel Food Cake
Achieving that signature light and fluffy texture requires a few key steps. Firstly, ensure your egg whites are at room temperature. This allows them to whip up to their maximum volume, creating a stable foam that gives the cake its lift. When beating the egg whites with cream of tartar and salt, aim for soft peaks before gradually adding the sugar. Continue beating until stiff, glossy peaks form, indicating proper aeration. Gently folding in the sifted cake flour and cocoa powder is crucial; overmixing will deflate the delicate meringue, resulting in a tougher cake. Remember to use an ungreased angel food cake pan – the batter needs to cling to the sides to climb high during baking. And perhaps the most important step: invert the pan immediately after baking and let it cool completely upside down. This prevents the cake from collapsing under its own weight, preserving its heavenly structure. The result is a cloud-like cake, ready to be cubed and layered into your parfaits.
Elevating Flavor: Fresh Homemade Whipped Cream
While the chocolate angel food cake provides the body, the fresh homemade whipped cream is where these parfaits truly soar. There’s simply no substitute for the rich, creamy texture and pure vanilla flavor of freshly whipped cream. It’s incredibly easy to make and makes a world of difference compared to aerosol cans or frozen toppings. The cool, velvety cream acts as the perfect counterpoint to the cake’s lightness and the strawberries’ juicy tartness.
Mastering Homemade Whipped Cream
For the best results, start with very cold heavy whipping cream. Chilling your mixing bowl and whisk attachment in the freezer for 10-15 minutes beforehand can also help immensely. Begin whipping the heavy cream on medium-high speed until soft peaks start to form. At this point, gradually add the sugar and vanilla extract. Continue beating until stiff peaks are achieved, but be careful not to over-whip, or you’ll end up with butter! The ideal whipped cream should be stable enough to hold its shape but still wonderfully smooth and airy. You can even add a touch of almond extract, as suggested in the cake recipe, to tie the flavors together beautifully.
The Sweetness of Summer: Juicy Fresh Strawberries
The final, irresistible layer of these parfaits comes from fresh, ripe strawberries. It’s always a joy when good-looking, flavorful strawberries are back in season and readily available in stores. Their natural sweetness and slight tang provide a burst of freshness that cuts through the richness of the cream and the subtle sweetness of the cake. Diced strawberries are easy to layer and ensure you get a taste of fruit in every spoonful.
Choosing and Preparing Your Strawberries
When selecting strawberries, look for plump, brightly colored berries with a natural sheen and fresh green caps. Avoid any with soft spots or mold. Once home, gently rinse them under cool water and pat them dry. Hulling them (removing the green leafy part and the white core) and dicing them into small, manageable pieces makes for perfect parfait layering. If your strawberries aren’t super sweet, you can gently macerate them with a tablespoon or two of sugar for about 15-20 minutes before assembling. This draws out their juices, creating a delicious strawberry syrup that adds extra flavor and moisture to your parfaits.
Assembling Your Show-Stopping Strawberry Parfaits
Once your chocolate angel food cake is cooled and cubed, your whipped cream is perfectly fluffy, and your strawberries are diced, it’s time for the fun part: assembly! These parfaits are designed for clear glasses, allowing the beautiful layers to be admired before they’re devoured. The visual appeal is a significant part of their charm, making them a fantastic choice for entertaining or a special family dessert.
Start by placing a generous layer of chocolate angel food cake cubes at the bottom of each glass. This provides a soft, cakey base. Next, add a dollop of the luscious homemade whipped cream, spreading it gently over the cake. Follow this with a layer of the diced fresh strawberries. Repeat these layers – cake, whipped cream, strawberries – until your glass is almost full, finishing with a final vibrant layer of strawberries on top. This ensures a delightful mix of flavors and textures in every bite, from the soft cake to the creamy topping and the juicy fruit. The combination is irresistible, offering a sophisticated yet utterly comforting dessert experience.
Variations and Perfect Occasions
While this recipe is perfect as is, it’s also incredibly versatile. For non-chocolate lovers, simply use a classic vanilla angel food cake. You could also experiment with other fresh berries like raspberries or blueberries, or even a mix of your favorites. A sprinkle of chocolate shavings or a drizzle of chocolate sauce could add an extra touch of indulgence for true chocoholics. These Strawberry Parfaits aren’t just for Valentine’s Day; they’re an ideal dessert for Mother’s Day brunch, summer barbecues, birthday celebrations, or simply a light, refreshing treat on a warm evening. They look elegant but are surprisingly unfussy to prepare, making them a go-to recipe when you want to impress without the stress.
Remember the crucial note: these parfaits are best served within two hours of assembly. The delicate angel food cake can absorb moisture from the cream and strawberries, becoming soggy if left too long. However, you can prepare the cake and whip the cream in advance, storing them separately in the refrigerator. Then, assemble the parfaits just before serving for maximum freshness and optimal texture. Go pick up some beautiful strawberries this weekend and treat yourself and your loved ones to this delightful, easy-to-make, and truly show-stopping dessert!
Strawberry Parfaits
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Ingredients
Chocolate Angel Food Cake
- ¾ cup cake flour
- ½ cup unsweetened cocoa powder
- 1 ½ cups sugar, divided
- 1 ½ cup egg whites, at room temperature
- 1 ½ teaspoon cream of tartar
- ¼ teaspoon salt
- 1 ½ teaspoon vanilla extract
- ½ teaspoon almond extract
Whipped Cream
- 2 cups heavy whipping cream
- ½ cup sugar
- 1 teaspoon vanilla extract
- 1 pound fresh strawberries, diced
Instructions
To Make Cake
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Preheat oven to 350º F.
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Sift cake flour, cocoa powder and ¾ cup of sugar together in a large bowl.
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In the bowl of a stand mixer, mix together egg whites, cream of tartar, and salt. Beat until soft peaks. With the mixer still running, slowly add the remaining ¾ cup of sugar. Beat until stiff peaks.
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Reduce the mixer to low speed. Slowly add the flour mixer, vanilla and almond extract. Gently scrape down the sides as necessary. Be careful not to over mix, you want it just barely combined.
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Pour into an ungreased angel food cake pan. Bake for 30-35 minutes; until the top springs back when you gently press on it.
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Remove the pan from the oven, and invert the pan until it cools completely. Gently run a thin knife around the sides and the bottom until the cake releases.
To Make Whipped Cream
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In the bowl of a stand mixer whip the heavy cream until soft peaks. Slowly add sugar and vanilla. Beat until stiff peaks.
To Assemble
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To assemble the parfaits cut angel food cake into small cubes. In a glass place a few cubes of cake in the bottom. Top with a dollop of whipped cream. Add a layer of strawberries, another layer of cake, and top with whipped cream. Finish each parfait with another layer of strawberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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