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My little girl turned two this past week. Where did the time go? It seems like just yesterday we brought her home from the hospital. We’re celebrating with friends and family later today, but on her special day I made this strawberry trifle recipe for her. She adores berries of any kind – strawberries, raspberries, blueberries, you name it. It came as no surprise that she loved this sugar-free strawberry trifle dessert.
As I reflect on the past two years with my daughter, I am totally overwhelmed with warm and fuzzy feelings. She has shown me that my heart has more capacity for love than I ever thought possible. (Cue the cliches!) My husband said it best today – we are so grateful for our talking, running, screaming, climbing, laughing, hiding, impatient, inquisitive little ball of energy. Watching her eyes light up as I enter the room when she wakes up each morning is my absolute favorite part of every day!
Now, let’s talk about this low carb strawberry trifle dessert. Spring is such a wonderful season for it! Strawberries are just starting to reach their peak, so there’s plenty of time to make this delicious sugar-free strawberry dessert in the coming months, too. And, I’m always on the lookout for more low carb strawberry recipes.
I’m definitely going to make this gluten-free strawberry trifle for picnics and barbecues as we head into summer. It will be the perfect cold and refreshing dessert! You can keep it over ice to bring along just about anywhere.
Speaking of storing well, that’s one of my favorite aspects of this strawberry trifle recipe. The cream layer absorbs into the cake pieces a bit with time, so it’s a little different after a day or two than it is fresh. It’s delicious both ways! You can easily make it in advance for a party, or even to have on hand as a ready-to-go low carb dessert option. (Keep it refrigerated, of course.)
Layers of sugar-free vanilla sponge cake, sweet cream, and fresh strawberries… doesn’t that sound amazing? Somehow, it’s both light and decadent at the same time.
Typically a strawberry trifle is made with a custard layer over the sponge cake. I decided to simplify the layers in this one, but I think it’s just as good, if not better. Feel free to add in layers of your favorite custard if you’re so inclined. If you do, spread the custard directly over the cake pieces so that they can absorb some of it.
This recipe reminds me a bit of my strawberry shortcake in a jar. That one is a great alternative to make if you want something for just one or two people. I make it regularly as a quick treat that’s ready in just a few minutes.
On the other hand, this low carb strawberry trifle makes a lovely larger dessert to prepare for a crowd, to have extra for later, or simply for a spectacular presentation (especially with a beautiful trifle bowl like this one). The multitude of flavors, colors, and textures in the layers create a certain impressiveness that makes it ideal for a special occasion. You don’t even have to tell anyone that it’s low carb, sugar-free, and gluten-free. People will never guess!
Tools To Make Keto Strawberry Trifle
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- Parchment paper – Using parchment paper to prevent sticking is so helpful when baking.
- Bakeware set – This bakeware set has many different types of pans. Choose the one that you want to use for this recipe.
- Trifle bowl – Don’t forget to grab a trifle bowl to serve this recipe in.
Easy Low Carb Gluten-free Strawberry Trifle Recipe:
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Strawberry Trifle Recipe (Low Carb, Sugar-free, Gluten-free)
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 350 degrees F (177 degrees C). Line the bottom of a 9 in (23 cm) round or 8 in (20 cm) square pan with parchment paper.
- In a large bowl, mix together the almond flour, coconut flour, erythritol, and baking powder.
- Stir in the eggs. Whisk together the melted coconut oil and vanilla extract, then stir that in as well. Mix well until a dough forms.
Transfer the dough to the lined pan and press in evenly. Bake for 25-30 minutes, until the top is golden and firm.
Let the cake cool to room temperature, then cut into 1 in (2.5 cm) cubes.
- Meanwhile, make the cream layer. Use a hand mixer to beat the heavy cream until stiff peaks form.
- Add the sour cream, powdered erythritol, and vanilla extract. Beat again until well incorporated. (If you prefer a sweeter cream, add more sweetener to taste.)
- To assemble the trifle, arrange half of the cake cubes at the bottom of a trifle bowl.
- Arrange 1/2 of the strawberries over the cake layer, including the top and the sides against the edge of the bowl.
- Top the trifle with half of the cream mixture.
- Repeat the layers again, with the cream being last. (You can reserve some strawberries to use for garnish on the top.)
Cover and chill for 2-3 hours.
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Serving size: 1/16 of entire recipe
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