Mini Strawberry-Shortcake Trifles

Yields: 10-12 mini trifles

Gluten-Free, Soy-Free, Oil-Free, Nut-Free, Grain-Free, Refined-Sugar-Free, Vegan (of course!)

When the weather is finally warm and you buy locally grown, organic strawberries from a roadside produce stand, you have to make strawberry shortcake, of course!! Vegan Mini Strawberry-Shortcake Trifles, that is! Not only are these trifles outrageously delicious but they are also healthy enough to eat for breakfast (aka the ultimate dream come true!). These babies contain NO gluten, grains, or refined sugar, and they are filled with healthy fats, carbs, vitamins, and minerals! Healthy strawberry shortcake?! Sign me up!!



For The Cake:

  • Half of a cup + one and a half tbsp. of coconut flour
  • Two cups of cooked and mashed Japanese sweet potato flesh
  • Two tsp. of vanilla
  • One tsp. of baking soda
  • One tbsp. of baking powder
  • Two tsp. of lemon juice
  • Three tbsp. of maple syrup
  • Three tbsp. of applesauce
  • Pinch of salt

For The Whipped Cream:

  • The cream from the top of two frozen cans of full-fat coconut milk (see notes)*
  • Three tbsp. of maple syrup (or to taste)
  • Two tsp. of vanilla


  • Four cups of diced strawberries

How to make:

  1. Place a large bowl in your freezer to chill until it’s time to make the whipped cream.
  2. Preheat your oven to 400 degrees Fahrenheit, and line a cake pan with parchment paper.
  3. In a large bowl, mix together the coconut flour, baking soda, baking powder, and salt until fully combined.
  4. Mix the mashed sweet potato, applesauce, maple syrup, vanilla, and lemon juice into the dry ingredients until fully combined.
  5. Pour the batter into the lined cake pan, and bake the cake for 30-40 minutes, or until a toothpick comes out clean and the edges of the cake are golden and crisp.
  6. Remove the cake from the oven and allow the cake to cool completely in the pan before cutting or assembling.
  7. Once the cake has cooked completely, remove the bowl from your freezer and mix the coconut cream (not the water!) with a hand mixer in the bowl until it reaches a thick and creamy frosting consistency.
  8. Mix the maple syrup and vanilla into the coconut cream until fully incorporated.
  9. Assemble the mini trifles by evenly distributing the cake into 10-12 glasses (I used thin wine glasses), then distributing half of the whipped cream into each glass, then distributing the chopped strawberries into each glass, then distributing the remaining whipped cream on top of the chopped strawberries.
  10. Serve and enjoy!

Recipe Notes:

  1. *Place the unopened cans of coconut milk into your freezer for 2-3 hours, then open the cans and scoop out the white coconut cream from the top of the cans and place the cream into the chilled bowl. Discard the water from the bottom of the can, or save the water for another recipe (like a smoothie!).

Love this recipe? You may also enjoy:

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Vegan Coconut Cake







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