Delight in Layers: A Guilt-Free Strawberry Trifle Recipe

By Dr. Cindy Tanzar

There’s something truly magical about a trifle—a dessert that tantalizes the taste buds and captivates the eyes. Today, I’m excited to share my recipe for a beautiful Strawberry Trifle, a delightful creation that perfectly balances decadent flavors and perfect textures while keeping it guilt-free. This trifle is not only a treat to indulge in but a showstopper at gatherings or a special finish to your dinner!

Why You’ll Love This Strawberry Trifle Recipe

This Strawberry Trifle features a harmonious blend of a light and fluffy cake layered with luscious whipped cream and fresh strawberries. The cake, made with almond and coconut flour, is naturally sweetened with erythritol, meaning you can enjoy this dessert without the guilt that often comes with sweets. Add in the velvety cream layer and juicy strawberry slices, and you’ve got a dessert everyone will rave about!

Servings: Makes 16 Servings

Ingredients

Cake Layer

• 2 cups almond flour/meal
• 1/3 cup coconut flour
• 1/3 cup erythritol (can use granulated or powdered)
• 2 tsp. baking powder
• 6 large eggs
• 1/3 cup coconut oil (measure solid, then melted)
• 1 tsp. pure vanilla extract

Cream Layer

• 1-1/2 cups heavy cream
• 1-1/2 cups sour cream
• 1/3 cup powdered erythritol or to taste (grind granulated in coffee grinder or food processor)
• 1/2 tsp. pure vanilla extract

Strawberry Layer

• 1-1/2 lb. strawberries, sliced

Directions

1. Cake Layer

1. Preheat your oven to 350°F and line the bottom of a 9” round or 8” square baking pan with parchment paper.
2. In a large mixing bowl, combine the almond flour, coconut flour, erythritol, and baking powder.
3. Stir in the eggs, then whisk together the melted coconut oil and vanilla extract to pour in. Mix until a dough forms.
4. Transfer the dough into the lined pan and press it down evenly. Bake for 25-30 minutes until the top is golden and firm.
5. Allow the cake to cool to room temperature before cutting it into 1” cubes.

2. Cream Layer

1. While the cake cools, prepare the cream layer. Using a hand mixer, beat the heavy cream until stiff peaks form.
2. Then, add the sour cream, powdered erythritol, and vanilla extract. Beat again until everything is well-combined and creamy.

3. Assembly

1. In a lovely trifle bowl, start by arranging half of the cake cubes at the bottom.
2. Next, layer half of the strawberry slices over the cake, strategically placing some around the edge to create a beautiful display.
3. Top this with half of the whipped cream mixture.
4. Repeat the layers, finishing with the cream layer on top. Feel free to reserve some strawberry slices for a lovely garnish on the top.
5. Cover and chill your trifle in the refrigerator for 2-3 hours to let the flavors meld.

The Final Touch

When you finally serve this Strawberry Trifle, prepare for the ooohs and aaahs! Each layer reveals the care and love you’ve put into it, and every bite is a delightful adventure—from the rich creaminess to the lovely burst of fresh strawberries.

Join me in celebrating this beautiful dessert! Whether it’s a holiday gathering, a summer picnic, or a cozy dinner at home, this Strawberry Trifle is sure to elevate the occasion. Enjoy every delightful bite!

Happy baking!