Instructions

1. Prepare the berries by soaking them in Champagne for about 30 minutes. Combine fruit and champagne in a deep dish and set aside.
2. Preheat oven to 350°F.
3. In a medium sized bowl, combine cake mix, champagne, vanilla bean paste and orange zest. Mix on medium speed until well combined.
4. Pour batter in a 9×13” pan and bake for 17-20 minutes. I baked mine for 18 minutes. To check the cake for doneness, insert a tooth pick into the middle of the cake. If the toothpick comes out clean, the cake is done. Allow to cool completely.
5. Once the cake has cooled, prepared the syrup. Melt butter in saucepan over medium-high heat. Add water and sugar and whisk to combine. Boil on medium high for 5 minutes until bubbling and thick, stir occasionally to prevent from burning.
6. Remove the syrup from heat and stir in champagne and orange juice. You can use the champagne that the berries are soaking in!
7. Prepare the whipped cream by combining heavy whipping cream and powdered sugar in your mixing bowl. Beat on high speed until stiff peaks form, about 3-4 minutes. Set whipped cream in the fridge until ready.
8. To assemble the parfaits, drain the champagne from the berries. Spoon 2 tablespoons of cake mix into the bottom of the jar. Next add a few berries. Drizzle with 2 teaspoons of the champagne syrup. Add another layer of cake followed with another few berries. Drizzle a second time with the syrup and top with a dollop of whipped cream.
9. To lighten up their recipe further, use a light whipped cream instead of homemade. You can further omit the champagne syrup and the cake and berries are good on their own to!