Fourth of July Parfaits

Angel food cake (store bought or homemade, recipe follows)

1 cup strawberries, stemmed & quartered

1 cup raspberries

1 cup blueberries

For coconut whipped cream

(makes 1½ cups)

1 can full-fat coconut milk

1 teaspoon powdered sugar

Place the jar of coconut milk in the refrigerator to chill overnight.

Being careful to not shake the can, open the coconut milk.

Spoon out the thick coconut cream into a large bowl, which is about 2/3 of the can. Once you get to the liquid, stop and discard or save for smoothies.

Beat the coconut cream with a handheld electric or stand mixer for 1 minute.

Add the powdered sugar and continue to beat until light and fluffy, about 30 more seconds.

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.

Makes 8 parfaits

Homemade Angel Food Cake

1 cup cake flour, sifted

2/3 cup powdered sugar

12 large egg whites

1½ teaspoons cream of tartar

1 teaspoon kosher salt

2/3 cup granulated sugar

1 teaspoon vanilla extract

2 tablespoons lemon juice

Preheat oven to 325 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 for the parfaits or into slices.

Recipes by Catherine McCord of Weelicious.Com