The holidays are a busy time, so I’ll keep this short and sweet. This quick balsamic strawberry trifle is an easy, festive dessert that highlights the classic strawberries-and-cream combination with a flavorful twist: roasted balsamic strawberries. It’s simple to assemble, visually lovely, and packed with bright, tangy-sweet flavor.
This isn’t a traditional trifle heavy with custard or dairy; instead it uses coconut whipped cream and roasted strawberries for a lighter, vegan-friendly version that still feels indulgent. It’s also a great way to refresh leftover cake or rescue a cake that didn’t turn out perfectly — cut it into cubes and layer it into something special.
For the cake layer you can use any suitable vanilla or chocolate cake. Here are a few good options you can substitute based on what you have or prefer:
- Classic Cashew Vanilla Birthday Cake (used in the photos)
- White Texas Sheet Cake (delicate, melt-in-your-mouth texture)
- Pistachio and Rose Cake (a fragrant choice that pairs beautifully with strawberries)
- Coconut Tres Leches Cake (use the plain cake base without soaking syrup or topping)
- Almond Rosemary and Pine Cake (a flavorful grain-free alternative)
If you prefer chocolate, try a Duncan Hines–style chocolate cake, a Chocolate Texas Sheet Cake, or even no-bake brownie bites for a fudgy layer.
The beauty of this recipe is its flexibility — it makes excellent use of leftover cake or imperfect bakes. If your cake tastes good but lacks perfect structure, cubing it and layering it into a trifle transforms it into something delightful.
Quick Balsamic Strawberry Trifle
A delicious combination of fluffy vanilla cake, coconut whipped cream, and roasted balsamic strawberries. This trifle is vegan, gluten-free, and refined sugar–free when made with the suggested cake options.
- Author: Audrey @ Unconventional Baker
- Prep Time: 1 hour
- Total Time: 1 hour
- Yield: 4 – 6 servings
- Category: trifle
- Method: baked
- Cuisine: dessert
Ingredients
Vanilla Cake:
- ½ batch of a gluten-free vegan vanilla cake (see suggested recipes above)
Balsamic Strawberries:
- A double batch of roasted balsamic strawberries (prepare and cool as directed in your chosen recipe)
Coconut Whipped Cream:
- 2 cups coconut cream (only the solid white part from chilled full-fat coconut milk — see notes)
- 3 tbsp maple syrup
- 1 tsp pure vanilla extract
- ⅛ tsp salt
Toppings:
- Fresh strawberry slices and an optional sprinkle of rose petals or buds for garnish
Instructions
- Prepare the vanilla cake according to your chosen recipe. Allow it to cool completely, then cut into 1-inch cubes.
- Make the roasted balsamic strawberries following the recipe directions and let them cool on a rack.
- Make the coconut whipped cream: scoop the solid white coconut cream into a large mixing bowl and briefly whip with a hand mixer until fluffy. Add maple syrup, vanilla, and salt, and mix gently to combine. Avoid over-mixing — the cream should remain light and airy.
- Assemble the trifles: in individual jars or a large trifle dish, layer spoonfuls of coconut cream, cake cubes, and roasted balsamic strawberries. Repeat layers until containers are filled, finishing with a generous dollop of coconut cream on top. Garnish with fresh strawberry slices and a light sprinkle of rose petals if desired. Serve immediately or chill briefly before serving.
Notes
See the suggested cake recipes listed above for alternatives you can use in this trifle.
The coconut cream called for is the firm white portion that rises to the top of chilled cans of full-fat coconut milk. Chill cans upright in the refrigerator overnight so the cream separates from the water. Use only the solid cream for whipping; reserve the remaining coconut water for smoothies or other recipes. If the solids aren’t thick when you open the can, the whip will be too loose and won’t hold structure as well.
