Strawberry Shortcake Trifle Recipe
This Strawberry Shortcake Trifle is what happens when elegance meets sweet rebellion. Layers of soft vanilla cake, luscious coconut cream, and juicy strawberries flirt shamelessly in one glass. It’s pink, pretty, and absolutely irresistible — kind of like your best friend on a good hair day. This dessert doesn’t just impress; it seduces. You’ll assemble it in minutes and make it look like you spent hours baking under candlelight. It’s dairy-free, drama-free, and dangerously divine. So grab your mixing bowl, queen — dessert domination awaits, one spoonful at a time.
Strawberry Shortcake Trifle Recipe
A dreamy vegan strawberry shortcake trifle layered with fluffy sponge, whipped coconut cream, and fresh strawberries — easy, stunning, and utterly addictive.
Ingredients
Method
- Preheat oven to 180°C and line a baking tray with parchment paper.
- Mix flour, baking powder, baking soda, and sugar in a bowl.
- Add coconut oil, milk, vinegar, and vanilla. Whisk until smooth.
- Pour batter into tray and bake for 20–25 minutes. Cool completely.
- In another bowl, whisk chilled coconut cream, maple syrup, and vanilla until fluffy.
- Toss sliced strawberries in lemon juice and maple syrup for a glossy finish.
- Cut cooled cake into cubes.
- In a trifle dish, layer cake cubes, whipped cream, and strawberries.
- Repeat until the dish is full — the taller, the better.
- Chill for 1 hour before serving to let the flavors flirt.
Notes
Nutritional Values (Per Serving)
- Calories: 290
- Total Fat: 14 g
- Saturated Fat: 9 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 4 g
Vitamins and Minerals (Per Serving)
- Vitamin C: 25%
- Iron: 9%
- Calcium: 6%
- Magnesium: 7%
- Potassium: 8%
Additional Notes / Tips
- Chill your coconut cream overnight for that perfect whipped texture.
- Add crushed nuts or granola for extra crunch.
- Use mixed berries for a color explosion.
- Assemble just before serving to keep it fresh and fluffy.
- Warning: sharing is not mandatory (and not recommended).
