This fresh berry trifle recipe is refreshing, light, and delicious! It’s made with vegan lemon cake and coconut whipped cream and fresh berries- a simple make-ahead dessert, perfect for spring and summer gatherings. Vegan.
This layered berry trifle is fun to make and beautiful to behold! The combination of fresh berries, lemon cake, and coconut whipped cream is divine. Toasted coconut flakes add delicious flavor and texture.
Refreshing and not overly sweet, this dessert really highlights this season’s fresh berries, and the whipped coconut milk is an unexpected twist on an old classic– perfect for a light finish to a heavier dinner, like Easter or Mother’s Day Brunch. The bonus is that it is totally vegan!
What is a trifle?
The word “trifle” comes from the old French term “trufle,” and literally means something whimsical or of little consequence. A proper English trifle is made with real egg custard poured over sponge cake soaked in fruit and sherry and topped with whipped cream. In our catering business, we borrowed the idea, and often made individual “mini trifles” like you see here.
Trifle Recipe Ingredients
- Fresh berries– the star of the recipe! Use strawberries, raspberries, blackberries, blueberries, a combo is pretty!
- Lemon Cake- You can use store-bought lemon pound cake (not vegan) or lemon muffins, or make our vegan lemon cake. In a pinch, I’ve used store-bought “cake” donuts, or lemon poppy seed muffins, cut into small cubes.
- Coconut Whipped Cream- made with full-fat coconut milk, vanilla, and optional sweetener. Or sub regular whipped cream!
- Toasted Coconut Flakes- optional, but adds delicious flavor.
How to make Berry Trifles
- Prep the Berries. Cut and macerate fresh strawberries with sugar, lemon zest, and a little citrus juice. Let them stand for 15 minutes until they release their liquids and develop a lovely syrup. Then carefully fold in the blackberries and other tender berries.
2. Prep the lemon cake. Slice the lemon cake and cut into cubes. Sometimes I will lightly toast them for more texture.
3. Toast the Coconut. Either lightly toast coconut flakes in the oven (or toaster oven) until just golden and fragrant….or if you have a Trader Joe’s near you, their Roasted Coconut Chips are perfect…in every way.
Storing and Serving Trifles
More Berry Desserts!
- Vegan Berry Tart
- Huckleberry Cake
- Strawberry Galette
- Blueberry Coffee Cake
- Strawberry Rhubarb Cobbler
Trifle Recipe
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 minutes
- Yield: 4
- Category: dessert
- Method: assembled
- Cuisine: northwest
- Diet: Vegan
Description
This fresh berry trifle recipe is refreshing, light, and delicious! It’s made with vegan lemon cake and coconut whipped cream and fresh berries- a simple make-ahead dessert, perfect for spring and summer gatherings. Vegan.
Ingredients
- 2 cups sliced fresh strawberries
- 1 cup fresh blackberries (or blueberries)
- 1 lemon, orange or lime –zest and juice ( orange is my favorite)
- 2–3 teaspoons sugar
- 3 cups of lemon cake, (or lemon poppy seed cake or muffins, vegan lemon cake, store-bought lemon pound cake) cut into 3/4-inch cubes.
- 1/4 cup toasted coconut flakes
Coconut Whipped Cream (or sub regular whipped cream)
- 1 can full-fat coconut milk (chilled)
- 1 teaspoon vanilla
- powdered sugar to taste
Instructions
- Macerate the strawberries. In a medium bowl mix strawberries with sugar and a little zest of lemon, lime or orange. Let stand 10-15 minutes until they release their liquid and become juicy. Stir in 2 teaspoons citrus juice, then gently fold in blackberries. Set aside or refrigerate.
- Cut lemon cake into ¾- inch cubes. Set aside. (You could also lightly toast these for extra texture)
- Toast coconut flakes on a sheet pan in the oven (or toaster oven) until golden, about 5-10 minutes. You can also do this on the stovetop, in a skillet on low heat, careful not to burn.
- Make the Coconut Whipped Cream. Scoop out the solid part of the coconut milk, the hardened cream, and place in a med bowl, reserving the liquid for another use. Whisk the coconut cream until smooth using a whisk, an electric hand mixer or a stand mixer. Add vanilla and sugar to taste. Store in the fridge until ready to use.
- Assemble. Layer the trifles in 4 individual glasses or small mason jars, starting with a dollop of coconut cream, lemon pound cake cubes, berries (and a little of the flavorful berry syrup to moisten the pound cake) more coconut cream, toasted coconut, pound cake, and berries. Top with toasted coconut.
- Store. Can be refrigerated for a couple of hours (or overnight) but let it sit on the counter a few minutes before serving, so the coconut cream softens a bit (it will harden in the fridge).
Notes
Feel free to use a store-bought pound cake or regular whipped cream. 🙂
Nutrition
- Serving Size: 1 jar
- Calories: 382
- Sugar: 30.4 g
- Sodium: 194.5 mg
- Fat: 21.8 g
- Saturated Fat: 15.3 g
- Carbohydrates: 46.6 g
- Fiber: 4.2 g
- Protein: 4.9 g
- Cholesterol: 32.3 mg
Thks for your repiceI am currently doing some dish and found your recipe.
Any suggestion what is the best substitute for it? I looked up on the internet and they said fingers biscuit is good enough. And which jar is best for your recipe? Is it 100ml or 150ml jar? Thank you kindly
Lady fingers will work if you drizzle them with the juice from the fruit. I used ½ pint mason jars which is about one cup, so 150 ml.
Incredibly delicious! I can also eat it every single day. These pictures are stunning. This is totally my kind of breakfast!
Thanks for sharing!
I am in looooove with the way this looks
I wasn’t realized how amazing this is until I roll it down. Girl, this is what we always wanted to have. I could eat this gorgeous all year long.
Thanks Christina!
Asking yourself that question is definitely a lovely way to end the day. And this trifle sounds delicious for any time of day! Lovely.
What a fantastic idea! I’m having this for lunch right now.
I love that you used coconut whipped cream in this mini trifle. A great twist on a classic.
Thanks Katie- it gives it an unexpected flavor I really love!
I am in looooove with the way this looks!! Gah!
They taste even better than they look. 🙂 Hope all is well Katrina!!