At first glance this parfait appears sinful, but it's healthier than you think. Stevia subs in for sugar in the rich pound cake, while strawberries with balsamic vinegar and honey add a sweet and tangy twist.
|1 3/4 cups all-purpose flour||4 cups strawberries, cut into small pieces, for the Balsamic Berries|
|2 teaspoons baking powder||1 tablespoon lemon juice, for the Balsamic Berries|
|1/8 teaspoon salt||1 teaspoon balsamic vinegar, for the Balsamic Berries|
|1 cup unsalted butter, softened||2 tablespoons honey, for the Balsamic Berries|
|1 1/2 teaspoons stevia powder||1 cup heavy cream, for the Whipped Cream|
|4 large eggs, room temperature||1/2 teaspoon vanilla extract, for the Whipped Cream|
|2 teaspoons vanilla extract||1/4 teaspoon stevia powder, for the Whipped Cream|
|Zest of 1 lemon|
Preheat oven to 350 degrees F and lightly grease an 8x4-inch loaf pan.
In a bowl, whisk the flour, baking powder and salt together to remove any lumps.
In a separate bowl, mix butter and stevia powder on medium speed for 3 minutes until light in color and fluffy.
With mixer on low speed, add eggs one at a time, incorporating well after each addition.
Add vanilla extract and lemon zest, then mix to incorporate.
In two additions, add the dry mixture to the wet mixture, mixing after each addition until just combined.
Pour batter into the greased loaf pan and bake for approximately 45-60 minutes, or until the top is lightly browned and a toothpick comes out clean.
Let cool in pan for 30 minutes, and then remove to cool on rack.
Once fully cooled, cut the cake into small cubes.
Combine the strawberries, lemon juice, balsamic vinegar and honey in a small bowl and toss to combine.
In a bowl, mix the heavy cream, vanilla and stevia on high speed until peaks form.
To assemble the parfaits, add one layer of cubed pound cake, strawberries and whipped cream into a tall glass, then repeat once more. Garnish with a fanned, sliced strawberry if desired.
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