Strawberry & Vanilla Cake Trifle… A fun dessert I came up with over Labor Day weekend!
How pretty is that?!
I wanted a very moist vanilla cake texture. So I used coconut flour, with cream cheese and greek yogurt to get that moist cake I wanted.
Because I used coconut flour this is completely gluten free, not to mention nut free and sugar free.
I cooked the cake in a regular 9X13 baking dish that I greased well. Allowed that to cool a bit and then cut in chunks.
I layered the cake into a trifle dish. Added sweetened sliced strawberries. Then added the sweetened heavy whip I turned into whipped cream.
Once finished, allow this to cool in the fridge for a while… it was extra yummy the next day!
For you Trim Healthy Mama, I sweetened this with THM Gentle Sweet. Wow oh wow, I cannot tell you how much I love that sweetener. If you have not tried it you can purchase it through my affiliate link here. This dessert would be an S.
Hope you enjoy!Print
Strawberry & Vanilla Cake Trifle
A pretty and yummy Strawberry Trifle that is sugar free, low carb and gluten free.
- Vanilla Cake-
- 3/4 cup of coconut flour
- 1/3 cup Greek Yogurt
- 1– 8 oz package of cream cheese ( you can use 1/3 less fat)
- 6 eggs
- 1/2 cup of THM Gentle Sweet (or you can use Pyure Stevia or Truvia or 1 cup of Swerve or Xylitol or 1/4 cup of THM Super Sweet)
- 1 tsp of baking powder
- 2 tsp vanilla
- 1 tsp of almond flavoring
- a pinch of salt
- Whipped Cream
- 1 to 2 cups of heavy whipping cream (depending on how much whipped cream you would like)
- 2 to 4 tbsp. of THM Gentle Sweet (or 1 tbsp. THM Super Sweet Blend, or 4 to 8 tbsp. of Swerve or Xylitol)
- 1 tsp of vanilla
- Pinch of salt to bring out flavor
- 2 to 3 cups of sliced strawberries
- 2 tbsp. of THM Gentle Sweet
- Grease a 9X13 baking dish.
- Pre-heat oven to 350 degrees.
- Mix cream cheese and sweetener together with a handheld mixer.
- Add in eggs and greek yogurt.
- Add in the flavorings and mix.
- Add in the coconut flour, baking powder and salt.
- Mix well.
- Pour into baking dish and bake for 40-45 minutes.
- Take cake out and allow to cool completely.
- Slice strawberries and add sweetener.
- Mix well and set aside.
- In a big bowl mix the heavy whip, sweetener, vanilla, and salt.
- Blend until it turns into whipped cream.
- Layer the cake, strawberries and whipped cream.
- Cover with foil and place in the fridge for an hour at the least.
- It is even better the next day.
Matisa Knowles says
Thank you so much for listing the measurement for all the different sweeteners. There are times I skip recipes because that gets so confusing. This looks so good and I can’t wait to make it!!!
You are so welcome! With all different kinds of great sweeteners, I want to give good options for those who may not have what I have. 🙂
Just wondering if you have an easy way to print your recipes? A print tab would be so helpful.
If you are on a desktop there should be a print button on the menu card… if you are on a smartphone… at the very top with the pin & facebook button there is a light green print button. Hope that helps.
Dona Landrum says
I need some help in regards to sweetener. I use liquid Stevia. How much of that would I want to use in this recipe???
Hmmm… I would try two big dropper fulls for this cake. And about half a dropper full to sweeten the strawberries. Maybe 10 drops to sweeten the whipped cream.
Can you replace the Greek yogurt with sour cream? Or leave it out completely by any chance? Or will this ruin the recipe? Im from the states but live in Canada and can’t seem to find a Greek yogurt that isn’t high in sugar and I really want to try this recipe
So far I have loved every recipe of yours that I have tried! You are simply amazing at coming up with awesome THM recipes!!!! I absolutely LOVE your blog by the way!
Yes, I believe that would work just fine!! And thank you!
This sounds delicious! I’m going to make it for my mothers birthday tomorrow, but I’m wondering if I make this in the morning if the whip cream will lose all its fluff by the time we eat it later in the day. Thank you!
It does looks it’s fluff, that’s the only thing!
I made this today for a church ladies night and can I just say Yum!! And everybody liked it- I didn’t even tell them it was “different” ; )
I’m so happy to hear this!
Is the cake suppose to be a little chewy?
Hmmm… well, it is a different texture than regular flour but I’m not sure about chewy.
What did you use to grease the pan?
I use coconut oil! 🙂
Have you ever made the cake into cupcakes?
I haven’t… good idea!
If you stabilize the whipped cream it won’t lose it’s fluff. This is how I make stabilized whipped cream: http://blog.kingarthurflour.com/2015/07/19/whipping-cream/
Sarah, your recipes never dissapoint! Thanks for all you do in sharing your gifts and talents!!
Finally found a Coconut flour cake recipe that I don’t feel the need to modify. The Greek yogurt was perfect for moisture. Thanks so much for a keeper….finally!
I’m so happy to hear that!!! 🙂
Tammy Kies says
Is this plain greek yogurt?
Yes, I use the 0% Greek Yogurt.
I made this cake today and it came out super flat? Is that normal?
Do you think maybe your baking powder was old? Otherwise, this isn’t very puffy cake but definitely not flat!