Name: Fourth of July Parfaits
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: American
Ingredients: Angel food cake; 1 cup strawberries; 1 cup raspberries; 1 cup blueberries; Whipped cream; 1 cup cake flour; 0.667 cup powdered sugar; 12 egg whites; 1.5 teaspoons cream of tartar; 1 tsp kosher salt; 0.667 cup granulated sugar; 1 tsp vanilla extract; 2 tablespoons lemon juice

Fourth of July Parfaits are the perfect dairy free treat to kick off your holiday. People tend to shy away from making homemade angel food cake, and turn to store bought options instead. You can definitely use store bought for this recipe, but making angel food cake is simpler than you might think. The resulting cake comes out so light and airy, you may never want to use store bought again!

Dessert

1 h 5 m

American

Weelicious

March 11, 2026

Weelicious.com

From the Cook

1/4

Fourth of July Parfaits

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Ingredients

Warning0 allergens identified

Fourth of July Parfaits

Angel food cakestore bought or homemade, recipe follows

1 cup strawberriesstemmed & quartered

1 cup raspberries

1 cup blueberries

Whipped creamI used coconut

Homemade angel food cake

1 cup cake floursifted

⅔ cup powdered sugar

12 egg whites

1 ½ teaspoons cream of tartar

1 tsp kosher salt

⅔ cup granulated sugar

1 tsp vanilla extract

2 tablespoons lemon juice

Instructions

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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.

For the 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.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Room Temperature Egg Whites 🥚
Separate eggs when cold, then let whites sit at room temperature for 30 minutes before beating—they'll whip to greater volume and create a lighter, airier cake with better structure.
Cream of Tartar is Essential ✨
Don't skip the cream of tartar; it stabilizes egg white foam and prevents overbeating, resulting in a tender crumb rather than a dense, rubbery cake.
Invert the Pan While Cooling 🔄
After baking, immediately invert your angel food cake pan onto a bottle neck or cooling rack to cool upside down—gravity prevents the delicate cake from collapsing and losing its signature height.
Layer Assembly Order Matters 🎨
Build parfaits with cake on bottom, then berries, then whipped cream to prevent the dairy-free cream from soaking into the cake and maintain structural integrity until serving.
Sift Flour Multiple Times 🌾
Sift cake flour with powdered sugar at least twice before folding into egg whites to remove lumps and incorporate air, ensuring an impossibly light and tender final texture.