Strawberries and Cream Parfait

Directions

Angel Food Cake 

1. Preheat oven to 375°F (190°C).
2. Sift Kinnikinnick Angel Food Cake Mix and set aside.
   
3. Whip 12 egg whites until soft peak.
4. Add vanilla extract to egg whites and continue to whip until stiff peak.
5. Carefully fold in Kinnikinnick Angel Food Cake Mix into egg whites. Fold mix in just until incorporated (careful not to beat all the air out of the egg whites).
   
6. Pour mixture into a 9” Bundt or fluted cake pan (do NOT spray/grease).
   
7. Bake in preheated oven for 30 - 35 minutes or until top is golden brown and firm.
8. Remove from oven and invert pan on funnel until cool.
9. Remove cake from pan (carefully run a knife or spatula around cake outer edge to release from pan) . Set aside to cool. 
   

Yields 1 cake

Strawberry Topping 

1. Bring all ingredients to a boil in a medium pot.
2. Reduce heat and simmer for 20 minutes.
3. Set aside to cool.  

Assembly 

1. This recipes will make 8 individual servings (approx. 8 ounces each).
2. Cut Angel Food Cake into 8 slices. 
3. Starting with one slice of cake, tear into smaller pieces. Build a layer of Angel Food Cake in base of parfait glass (use approx. half a piece of cake). 
4. Top Angel Food Cake layer with ¼ cup Strawberry Topping. 
5. Pipe a layer of whipped cream on Strawberry Topping layer. 
6. Tear the remaining half piece of Angel Food Cake into smaller pieces to create a layer. 
7. Top with layer of fresh sliced strawberries (approx. 2 medium strawberries) and a layer of whipping cream. 
8. Finish with a drizzle of Strawberry Topping.  
9. Garnish with optional fresh strawberries and mint.
10. Repeat with remaining Strawberries and Cream Parfaits.
11. Top with a fresh strawberry. Serve immediately. 

Yields 8 Parfaits