Vegan Strawberry Shortcake Trifle
Let’s talk easy desserts!
No matter what my preferences are for something sweet (they change a lot), I love a good parfait. I generally don’t do overly rich desserts and gravitate towards more fruit forward options. Needless to say, parfaits are my go to. This recipe was one of the first concepts I ever put together in our tiny NYC apt, and it still holds up today.
This recipe is idea in the summer when strawberries are in season, but you can still capture the parfait concept by mixing up your fruit if desired. When in season, strawberries pack optimal flavor, can be more sustainable, and you can typically buy them at a discounted price.
While some strawberry shortcakes can be more biscuit like, this recipe offers more of a cake like texture, which I prefer!
What’s great about this recipe? Everything. It’s quick, easy, affordable, perfect for any season, reason, you can mix up the fruit, it’s light, fruit forwards, has aesthetic appeal, great for entertaining, and just such a staple dessert!
You can make this dessert in a full size dish or make individual servings like I did for a more personalized touch! If you love the classic strawberries or simply just light and beautiful desserts.. You have to try my vegan Strawberry Shortcake !
Why this recipe is great:
Quick
Easy
Perfect for any season
Can easily be made as one large portion
You can mix up the fruit if desired
Vegan Strawberry Shortcake Trifle
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
Vanilla cake
- 2 cups flour
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1 teaspoon salt
- 1 cup coconut milk (or almond milk) *room temp ideally
- 1 1/2 tablespoons white vinegar
- 1 1/2 cups white sugar or coconut sugar (cake color will be darker)
- 1/2 cup coconut oil
- 1 1/2 teaspoons pure vanilla extract
Whipped coconut cream
- 1 can full fat coconut (refrigerated overnight or at least 2hrs, solid portion only)
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 cup sliced strawberries
Strawberry filling
- 1 carton of strawberries
- 3 tsp arrowroot
- 1/2 squeeze lemon
- 2 tbsp coconut sugar
Instructions
- Preheat oven to 350 degrees. Prepare 3 8-inch round baking pans by lining bottom with parchment paper and spraying with nonstick cooking spray. Sift together flour, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together (room temp) coconut milk and vinegar, until curdled. Add coconut sugar, melted coconut oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. Add batter evenly into prepared pan. Bake 20-22 minutes or until toothpick inserted in center of cakes comes out clean. Place cakes on cooling racks. After 10 minutes, invert onto cooling racks to cool completely. Take the circular serving dish and cut out circles by using the dish itself. (I used two layers for each)
- To make the strawberry sauce, wash and slice strawberries, throw in a pan on medium heat. Combine the lemon juice with arrowroot until dissolved. After the strawberries start to soften, add the arrowroot mixture and coconut sugar and cook for 5-7 minutes until it starts to thicken. While that cooks make the strawberry whip!
- To make whipped coconut cream. Open refrigerated can and remove only coconut cream. Strain off all coconut water and save for another use. Place coconut cream and powdered sugar into large bowl of standing mixer. Whip on high for 3-5 minutes, until light and fluffy. Add vanilla. Whip until combined.
- Once whipped coconut cream is ready, immediately assemble cake. Place one layer on cake stand/serving plate and top with an even layer of strawberries. Carefully spread 1/3 of whipped coconut cream on top of strawberries until even. Top with second cake layer, even layer of strawberries and 1/3 whipped coconut cream. Top with final cake layer and spread remaining strawberries, then whipped coconut cream evenly over top. Garnish with a few whole strawberries, mint, coco whip and crumbles from cake scraps. Serve immediately or chill in refrigerator. Serve same day.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Trifle
- Cuisine: Dessert
This was delicious! Made it for New Years 2020!! The cake was a bit darker in color and I used some homemade whipped cream and some store bought coco whip (by so delicious). Covered the top with toasted coconut and cake crumbles. Yum!!
Thank you for this recipe, I’m surprised it doesn’t have more reviews.
Wow, this was one of the first recipes I ever produced nearly 5 years ago! Ironically I was craving it and thinking of remaking it with new images. Love this!
Made this recipe yesterday for Christmas Eve and it was so lovely! I’ve been looking for a nice and light vegan dessert for ages so this is one for the books!