Lemon Whipped Cream and Berry Parfait
Layers of angel food cake, berries and lemon whipped cream in serving sized jars.
Servings: 8 servings
Ingredients
Lemon Whipped Cream
- 1 cup heavy whipping cream
- 4 tablespoons powdered sugar
- 4 tablespoons lemon juice
- zest of one lemon
Berry Parfait
- 1 pint raspberries
- 1 pint strawberries
- 1 tablespoon granulated sugar
- Angel Food Cake
Instructions
Lemon Whipped Cream
- Place a metal or glass mixing bowl and beaters in the freezer for 15-20 minutes. Beat whipping cream on medium high speed until stiff peaks form. Stir in lemon juice, lemon zest and powdered sugar until stiff peaks form. Taste and adjust sugar and lemon juice as needed.
Berry Parfait
- Cut or tear angel food cake into small pieces.
- Chop berries into small pieces, sprinkle with granulated sugar and stir to combine.
- In small mason jars, layer chunks of angel food cake, berries and lemon whipped cream. Seal and store in the fridge until ready to serve. Can be stored up to 24 hours.
Notes
The longer they sit, the sweeter and juicier the berries will be.
This recipe will fill 8 half pint (4 ounce) jars, or 8 pint sized (8 ounce) jars.
Nutrition
Calories: 175kcal | Carbohydrates: 18g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 41mg | Sodium: 13mg | Potassium: 210mg | Fiber: 5g | Sugar: 11g | Vitamin A: 464IU | Vitamin C: 53mg | Calcium: 44mg | Iron: 1mg
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