Its Parfait TIME!

Gluten Free Fruited Parfait Cup

Its Parfait TIME!

Mixed fruit parfait with layers of fresh fruit, homemade whip cream and sweet gluten free cake.

Mixed Fruit Parfait
Mixed Fruit Parfait

Mixed Fruit

Fresh fruit is in abundance during the summer months, especially strawberries, mixed berries, peaches, and plums. All these fruits make them the perfect choice for party desserts. This beautiful parfait would be perfect to bring along for a 4th of July party in a larger scale or mini cups.

What you will need:

  • Cake: The cake can be regular, keto or gluten free cake. You can also use pound cake or angel food cake for this recipe.
  • Fruit: Fresh fruit of your liking. I used strawberries, blueberries and peaches. You can also use mixed berries or frozen fruit.
  • Whip Cream: This can be homemade ( I used heavy whipping cream) or you can use whipped cream from the can.
  • Pudding/Custard (optional): I didn’t use it this time but you can add this to the parfait. I usually use vanilla no sugar pudding but you can use vanilla cream custard. Its so delicious.

What kind of cake should you use for this parfait?

You can use any kind of cake in this recipe but I like something that holds together well because I usually serve it the next day. I made this quick and used Pillsbury Gluten Free Yellow Cake but you can make your own.

Pillsbury Gluten Free Yellow Cake
Pillsbury Gluten Free Yellow Cake

Pound Cake is perfect and I’m always thrilled with the results. Angel Food Cake spongy and light, angel food cake is similar to a pound cake base without the butter.

How to make the parfait

  • Make your cake in an 8×8 cake pan, let it cool and cut them up in 1′ cubes
  • Add the heavy cream, powdered sugar and vanilla extract to your stand mixer and whip to stiff peaks, then fold in the prepared vanilla pudding but this optional
  • Mix the fruit with the two tablespoons of sugar or alternative sugar like monkfruit and let sit for 5 minutes.
  • Layer in your parfait cups with the cake, then whip cream, then berries.
  • Make a second layer of the cake, then whip cream, then end with a large mountain of fruits.
  • You can let it stand in the refrigerator for 15 minutes before serving but you can eat it right away.

Storage

  • Serve: don’t leave out longer than two hours, since the parfait has heavy whipping cream in it.
  • Store: you can store in the fridge for up to 3 days. If you leave it in for longer, the whip starts hardening and the fruit will start losing its luster.
  • Freeze: I don’t recommend freezing, the berries will become waterlogged as they thaw and as well as the whipping cream

Its Parfait TIME!

Recipe by Lucy ChesnaCourse: DessertCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal
Total time

50

minutes

Mixed fruit parfait with layers of fresh fruit, homemade whip cream and sweet gluten free cake.

Ingredients

  • 2 cups heavy whipping cream

  • 1/4 cup monk fruit powdered sugar or other

  • 2 teaspoons vanilla extract

  • 1 vanilla pudding mix (prepare as directed)

  • 1/2 cup fresh blueberries

  • 1 cup strawberries hulled and diced

  • 1/2 cup fresh peaches, diced

  • 2 tablespoons alternative sugar like monk fruit

  • 1 Gluten Free cake cut into 1″ cubes

Directions

  • Make your cake in an 8×8 cake pan, let it cool and cut them up in 1′ cubes
  • Add the heavy cream, powdered sugar and vanilla extract to your stand mixer and whip to stiff peaks, then fold in the prepared vanilla pudding but this optional
  • Mix the fruit with the two tablespoons of sugar or alternative sugar like monkfruit and let sit for 5 minutes.
  • Layer in your parfait cups with the cake, then whip cream, then berries.
  • Make a second layer of the cake, then whip cream, then end with a large mountain of fruits.
  • You can let it stand in the refrigerator for 15 minutes before serving but you can eat it right away.

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