Skinny Strawberry Shortcake Parfait

Preheat the oven to 350 F.

In a mixing bowl, sift together the dry ingredients: whole wheat flour, all-purpose flour, baking powder, baking soda, and salt.

In a separate large mixing bowl, whisk the following until well combined: milk, yogurt, eggs, olive oil, granulated sugar, and almond extract.

Add the flour mixture to the olive oil mixture and stir just until ingredients are combined.

Lightly grease a small round cake pan (I used a 9″ cake pan, and the batter filled it about halfway) with a bit of oil, and pour the batter into the cake pan. Smooth the surface of the batter so that it is evenly distributed in the pan.

Bake for 25-35 minutes, until the edges begin to turn lightly golden and a toothpick inserted into the center of the cake comes out clean. Remove from oven.

Allow cake to cool, then transfer to a large plate or platter. Cut cake into small half-inch cubes.

While cake is baking, prepare the mascarpone cream. In a bowl, stir the mascarpone, confectioners’ sugar, and vanilla extract until well combined.

Assemble parfaits in your preferred serving vessels by layering first some cake cubes, then diced strawberries, and topping with a dollop of mascarpone cream. Serve.

To store: parfaits may be stored in airtight containers in the fridge.