Preheat the oven to 350°F. Grease two 9-inch cake pans with nonstick spray and line with parchment paper; set aside.
Sift together the flour, baking powder and salt into a bowl; set
aside. In a separate bowl, whisk together the Tree Top Pear Fruit
Flakes, buttermilk, egg whites, lemon flavors and color until the flakes
In a standing mixer with a paddle attachment, mix the sugar and lemon
zest until fragrant. Add the butter to the sugar mixture and beat for 3
minutes on medium, then scrape down the bowl. With the mixer on medium,
add one third of the dry ingredients, then half the wet ingredients,
alternating until all is thoroughly combined.
Divide the batter between the pans and smooth the tops with a
spatula. Bake for 30 minutes, rotating halfway through baking. Transfer
the cakes to a wire rack to cool for 5 minutes, then remove from the
pans and allow to cool on the rack completely, 1 hour. Cut the cake into
rounds the same size as the parfait glasses you plan on assembling the
desserts in. Alternatively, cut the cake into 1-inch rounds.
Sprinkle the gelatin over 1/2 cup of the Tree Top Strawberry
Variegate and stir until dissolved; set aside for at least 5 minutes.
Heat the remaining Tree Top Strawberry Variegate in a sauce pan until
bubbling. Remove from the heat and stir in the gelatin mixture. Scrape
the strawberry mixture into a bowl, cover with plastic wrap and
refrigerate for at least 2 hours.
Place the cream, sour cream and vanilla in a stand mixer fitted with a
whisk attachment. Whip on medium speed for 30 seconds, then increase
the speed to high and whip until the mixture holds stiff peaks and is
double in volume.
Remove the strawberry mixture from the refrigerator and whisk to
combine. Add two thirds to the cream and whisk until incorporated. Add
the remaining strawberry mixture and fold into the mousse with a
spatula, leaving a few remaining streaks.
To Assemble the Trifles:
Place a dollop of mousse in the bottom of each parfait glass, then
press a round of cake into the mousse. Repeat with alternating layers of
mousse and cake until the glasses are full, finishing with a dollop of
mousse. Chill until ready to serve. Just prior to serving, slice the
strawberries into fans. Top each parfait with a strawberry and a lemon
wedge and serve immediately.