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Strawberry Parfaits with Chocolate Angel Food Cake – Light and airy chocolate angel food cake, fresh homemade whipped cream and juicy strawberries make for an easy but show stopping dessert.
Valentine’s Day is tomorrow. We don’t have much planned, but it will be nice to spend time as a family. My husband almost never travels for work, but he has been out of town this week. He comes home tonight, so it will be good to have him home again. I work from home, so I am home by myself all day every day. But to have my husband away for work, takes some getting used to. I am not used to just cooking for 2 people, and spending the evening alone. At least I was able to catch up on some trashy TV 🙂
So, do you make a special dessert for your Valentine? Sometimes I will make something that my husband really likes. He isn’t a chocolate person, so he doesn’t always eat the desserts that I made. He is more of a cream puff or frosted sugar cookie kind of guy. I might have to make these strawberry parfaits again for him, with a vanilla version of angel food cake. Anything with whipped cream and strawberries are always a win at my house.
I started out making a chocolate angel food cake for these strawberry parfaits. Angel food cake is so light and airy, and makes a perfect base in this dessert. After a heavy meal when you want something sweet, but not heavy, these strawberry parfaits are exactly what you need. Fresh whipped cream takes these over the top. Good looking strawberries are finally back in stores, so go pick some up and make these this weekend!
Strawberry Parfaits
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
- Preheat oven to 350º F.
- Sift cake flour, cocoa powder and ¾ cup of sugar together in a large bowl.
- 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.
- 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.
- Pour into an ungreased angel food cake pan. Bake for 30-35 minutes; until the top springs back when you gently press on it.
- 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
- 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
- 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.
This would be a good compromise for my husband and I. I would get some chocolate. He would get some fruit and whipped cream. Happy Valentine’s Day!
Impressed with your angel food cake. I made one ONCE and it fell flat as a pancake and I never tried again. Maybe it’s time to dig out that ‘now I know why it was at a garage sale’ angel food cake pan. Not an easy feat at altitude!
Thanks Barb!! Believe it or not, every time I tried this I did not adjust at all for altitude! There are no leavening agents in it, and it worked out great. Just made sure the egg whites were stiff.
These look and sound amazing!
I love this! Strawberry and chocolate are the best! Definitely going to try this one out.