Quick Balsamic Strawberry Trifle
A delicious medley of fluffy vanilla cake, coconut whipped cream, and roasted balsamic strawberries. This strawberry trifle is vegan, gluten-free, and refined sugar-free.
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 4 - 6 servings
- Category: trifle
- Method: baked
- Cuisine: dessert
Ingredients
Vanilla Cake:
- ½ a batch of this gluten-free vegan vanilla cake recipe*
Balsamic Strawberries:
- a double batch of this recipe
Coconut Whipped Cream:
- 2 cups coconut cream (only the solid white part — see notes)**
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Toppings:
- Fresh strawberry slices, rose petals and buds
Instructions
- Follow instructions in this recipe to make the cake. Cool off completely on a rack. Cut into 1" squares.
- Prepare the roasted balsamic strawberries as per directions in this recipe. Cool off on a rack.
- Make coconut whip by placing all the solid coconut cream into a large mixing bowl and mix lightly with a hand mixer to whip it up. Add in all remaining coconut whip ingredients and mix lightly again to incorporate. Note: you don’t want to over-mix. When done, it should look like this:
- ASSEMBLEY: layer spoonfuls of cream, cake, and balsamic strawberries, distributing them evenly between 4 jars (or more, if using smaller jars). Top with more coconut cream. Decorate with fresh strawberries and a sprinkle of rose petals. Serve and enjoy!
Notes
*See alternative cake recipe suggestions above the recipe.
**The coconut cream used in this recipe is only the firm white stuff gathered at the top of chilled cans of full-fat coconut milk. You’ll need to chill the cans in an upright position overnight for the cream to separate from the water and surface up to the top. I used the Thai Kitchen full fat coconut milk cans for this recipe and I find that the large 400ml cans yield about ¾ cups cream each once chilled and separated, and the tiny cans (160ml) yield about ⅓ cup cream each (I prefer working with the smaller cans as they seem to separate better). Reserve the remaining water for other uses, only use the firm white cream for the whip. Note that it’s very important for the full fat coconut milk cans to be chilled first so it separates. If the solids aren’t this thick when you open the can, the whip isn’t going to work as well and will be too liquid:
