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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:
Click the links below to see the items used to make this recipe.
- 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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Cake layer
Cream layer
Strawberry layer
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Click on the times in the instructions below to start a kitchen timer while you cook.
Cake layer
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.
Cream layer
- 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.)
Assembly
- 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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Recipe Notes
Serving size: 1/16 of entire recipe
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Nutrition Information Per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. You can find individual ingredient carb counts we use in the Low Carb & Keto Food List. Net carb count excludes fiber, erythritol, and allulose, because these do not affect blood sugar in most people. (Learn about net carbs here.) We try to be accurate, but feel free to make your own calculations.
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18 Comments
Sue S
I am shocked by how good this is! I have tried some low carb recipes before and sometimes it went straight to the trash, not the case with this one.
I didn’t have sour cream so I used cottage cheese and it tastes very good! Even my VERY PICKY 5yo loved it.
It was a father’s day hit and you cannot tell is lowcarb/sugar free.
Vanessa
This was delicious! This definitely tasted more like a traditional strawberry shortcake as the cake is pretty dense. The whipped topping by itself tasted a bit like cool whip and sour cream the first day, but was very good with the rest of the dessert. It was even better the next day!
Crystal
I’m wondering how long this will keep in the fridge? Thanks!
Wholesome Yum
Hi Crystal, this should keep for two to three days. Keep in mind the texture will change as the cream layers soaks into the cake layers.
Alisha
I’m thinking about making this for a Memorial Day party. I wonder about dairy-free with coconut cream & non-dairy full-fat yogurt instead of heavy & sour cream. I’ve cooked enough I think it will work but wonder if you have tried?
Maya | Wholesome Yum
Hi Alisha, I haven’t tried that, sorry! Let me know if it works for you.
Marie
Can I use regular cooking oil in the cake part? I have no access to coconut oil in the rural area I live in and wanted to make it today.
Maya | Wholesome Yum
Hi Marie, I would recommend butter instead in that case.
Kathy
You will find after the initial investment, the coconut flour and almond flour last an incredibly long time. Maybe even buy 1 or 2 of the ingredients during regular shopping trips until you have them all.
Maya | Wholesome Yum
Thank you, Kathy! Agree!
Angie
This was SO good! I made it for Mother’s Day and my non-low-carb fam was totally digging it!
Maya | Wholesome Yum
Thank you, Angie! I love it when I can serve a low carb dish for everyone to enjoy – even if they are not low carb.
Melanie
I’m thinking about making this!
Maya | Wholesome Yum
Thank you, Melanie! I hope you get the chance to try it.
Dee Gee
Test #1
To make chocolate cake version:
Add ¼ cup natural cocoa to the almond flour
Use ⅓ cup coconut oil instead of ¼ cup
Add 3 Tbs almond milk
Unfortunately the baked cake was way too dry. It definitely needed the cream layer to compensate. I think adding more almond milk will help but I’m not sure if its the total solution. ‘Will keep trying.
Thanks again for your suggestions. I really do appreciate it!
Dee Gee
This looks terrific! I’d love to serve it at Easter. However, my family LOVES chocolate. What could I do to turn the almond vanilla layer into a almond chocolate layer? Thanks for your help.
Maya | Wholesome Yum
What a great idea!
I haven’t tested the recipe in a chocolate version. To do that, try adding about 1/4 to 1/3 cup cocoa powder to the dry ingredients in the cake layer. Then you’d need to add more wet ingredients to compensate for the dry cocoa powder – as a starting point I’d try adding more coconut oil and also some unsweetened almond milk (or other milk of choice) to thin out the dough. But these are just estimates since I haven’t tested a chocolate version.
Alternatively, you could leave the cake layer as-is and make the cream layer chocolate. Add cocoa powder or melted chocolate to the cream layer gradually to taste. That may be easier than modifying the cake, since you can taste and adjust right away as you go along.
If you try either option, I’d love to hear what you did and how it turned out!
Laura strnad
It looks good but I cannot afford to buy the ingredients for it.