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Strawberry & Vanilla Cake Trifle

  • Author: Sarah Criddle


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
  • 18 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
  • Strawberries-
  • 2 to 3 cups of sliced strawberries
  • 2 tbsp. of THM Gentle Sweet


  1. Grease a 9X13 baking dish.
  2. Pre-heat oven to 350 degrees.
  3. Mix cream cheese and sweetener together with a handheld mixer.
  4. Add in eggs and greek yogurt.
  5. Add in the flavorings and mix.
  6. Add in the coconut flour, baking powder and salt.
  7. Mix well.
  8. Pour into baking dish and bake for 40-45 minutes.
  9. Take cake out and allow to cool completely.
  10. Slice strawberries and add sweetener.
  11. Mix well and set aside.
  12. In a big bowl mix the heavy whip, sweetener, vanilla, and salt.
  13. Blend until it turns into whipped cream.
  14. Layer the cake, strawberries and whipped cream.
  15. Cover with foil and place in the fridge for an hour at the least.
  16. It is even better the next day.
  17. Enjoy!