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
Units
- 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
