If you’ve ever had one of those soft shortcakes from the grocery store produce section—loaded up with fresh strawberries and whipped cream—this recipe is for you. These Strawberry Shortcake Trifles are a light, summery spin on the classic dessert, made gluten-free and dairy-free so everyone can enjoy.

The base is a fluffy almond flour honey cake, layered with juicy, macerated strawberries and creamy, dairy-free coconut whipped topping. They’re perfect for entertaining or assembling ahead for a treat you can enjoy all week long. Whether you build them in individual dessert cups or one big trifle dish, this is a fun and refreshing gluten-free strawberry dessert for summer—but no one’s stopping you from making it year-round.

A Healthier Take on a Classic Summer Treat

This recipe skips the refined sugar and traditional flour-heavy base in favor of whole-food, nourishing ingredients like almond flour, honey, and avocado oil. As a registered dietitian, prioritizing, real, whole foods over processed and packaged options is a big part of My Food Philosophy.

So on that note, I have to share a few of the nutritional benefits packed into this delish dessert.

The almond flour gives the shortcake structure while adding protein and healthy fats, helping support more stable blood sugar levels compared to conventional white flour. The strawberries are lightly sweetened with coconut sugar and brightened with fresh lemon juice, which enhances their natural flavor without overpowering sweetness.

Topped with a creamy dairy-free whipped topping and a hint of vanilla, each spoonful is light, fresh, and totally satisfying—perfect after a summer meal or served at your next gathering.

Make-Ahead Friendly & Crowd-Pleasing

We need to take a moment to talk about how this cutie dessert comes together. These individual strawberry shortcake trifles look gorge (and taste even better) layered into jars or glasses—but you can also make one big trifle if you’re serving a crowd.

Each element—cake, berries, and cream—can be prepped ahead and stored separately, making this a healthy summer dessert for entertaining or easy weeknight treats. Whether you’re gluten-free, dairy-free, or just looking for a lighter twist on a nostalgic favorite, this strawberry dessert will definitely hit the spot. Let me know what you think in the comments, and tag me on IG when you make them!

INGREDIENTS YOU’LL NEED:

To make the Cake:

• Honey
• Avocado oil
• Eggs
• Freshly squeezed lemon juice
• Pure vanilla extract
• Almond extract (optional)
• Baking powder
• Baking soda
• Almond flour
• Tapioca flour
• Kosher salt

For the Strawberries:

• Strawberries
• Lemon zest
• Freshly squeezed lemon juice
• Coconut sugar

For the Cream:

• Dairy-free whipped topping (I like So Delicious)
• Pure vanilla extract or vanilla bean paste
• Lemon zest 

HOW TO MAKE STRAWBERRY SHORTCAKE TRIFLES (GLUTEN-FREE, DAIRY-FREE)

To make the Cake:

Preheat the oven to 350°F. Line a 9×9 square baking pan with parchment paper and set aside.

In a medium mixing bowl using a hand-held mixer, or in the bowl of a stand mixer using the whisk attachment, add the honey, oil, and eggs. Whisk on medium-high for 3 full minutes, until the mixture is pale yellow and fluffy.

• Note: This step is very important for the structure of your cake. Do not whisk the eggs for less than the time called for. This helps the cake rise.

Add the lemon juice, vanilla, almond extract (if using), baking powder, and baking soda. Whisk to combine. Set aside.

In a separate medium bowl, add the almond flour, tapioca flour, and salt. Whisk to combine.

Add the dry ingredients to the wet ingredients, using a rubber spatula to fold. Mix just until there are no streaks of flour. 

Pour the batter into the prepared baking pan and bake on the middle rack for 22 to 25 minutes, or until the cake is golden brown and a cake tester comes out clean when inserted into the cake. Remove from the oven and allow the cake to cool entirely before cutting. 

Once the cake is cool, use the parchment sling to gently remove it from the pan. Cut the cake into quarters, cut those into quarters, and quarters again until you have 64 uniform cubes.

• Note: This can be done in advance if you store the cake cubes in an airtight container overnight.

For the Strawberries:

While the cake bakes, make your strawberry sauce. Add the sliced strawberries to a medium bowl. Add the lemon zest, lemon juice, and coconut sugar. Toss to combine until the strawberries begin to release some of their juices.

Cover with cling wrap, transfer to the fridge, and allow the strawberries to macerate while the cake bakes and cools.

• Note: Like the cake, this can also be done the day before serving.

Depending on the generosity of your spoonfuls when you are assembling, you may have leftover strawberries.

• Note: This leftover mixture is great added to chia puddings, oatmeal, ice cream, you name it! It will last in the fridge for 1 week.

For the Cream:

In the whipped-topping container, add the vanilla extract and lemon zest. Stir to combine.

To Assemble:

Arrange 6 medium glasses on your work surface. Add 3 cake cubes to each glass, topped with 2 heaping spoonfuls of the strawberry mixture, and 2 heaping tablespoons of the whipped topping.

Repeat with 3 cake cubes, 2 tablespoons of the strawberry mixture, and the whipped topping.

Finish each trifle with one crumbled cake cube and a drizzle of the strawberry “syrup” that will collect at the bottom of the strawberries.

Chill in the fridge for at least 30 minutes before serving. Enjoy!

• Alternatively, if you have a large, round, and tall clear dish, you can make a large trifle instead of individual servings. Repeat the same process, layering ⅓ of the cake cubes with the strawberries and whipped topping.

RECIPE SUBSTITUTIONS & QUESTIONS

Ingredient swaps:

• You can substitute honey with maple syrup, though it may slightly change the flavor and texture of the cake.
• Avocado oil can be replaced with melted coconut oil or light olive oil if needed.
• Almond extract is optional—leave it out or use extra vanilla extract in its place.
• If you don’t have tapioca flour, you can use arrowroot starch or cornstarch in an equal amount.
• Coconut sugar in the strawberries can be swapped with maple syrup or coconut nectar.
• I use So Delicious Dairy-Free Whipped Topping, but any dairy-free whipped cream (like Cocowhip or Truwhip Vegan) will work.
• Use vanilla bean paste or vanilla extract in the whipped topping—whichever you prefer.
• You can assemble these as individual trifles in jars or glasses, or layer everything into one large trifle dish if serving a crowd.

If prepping ahead:

• The cake can be baked and cut into cubes a day ahead—just store in an airtight container overnight.
• The strawberry mixture can be made a day in advance and stored in the fridge for up to 1 week (after assembling, any leftover macerated strawberries are great over chia puddings, oatmeal, yogurt, or ice cream.)

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Can I use frozen strawberries instead of fresh?

Fresh strawberries are ideal for this recipe since they macerate beautifully and hold their shape in the layers. That said, if you’re in a pinch, you can use frozen strawberries—just be sure to thaw them completely and drain off any excess liquid before mixing with the lemon juice and coconut sugar. The texture will be slightly softer, but still delicious.

Is this recipe gluten-free, dairy-free, and refined sugar-free?

Yes! These Strawberry Shortcake Trifles are naturally gluten-free and dairy-free, and they’re also refined sugar-free when made with wholesome sweeteners like honey or pure maple syrup. Just be sure to check the ingredient list on your dairy-free whipped topping to avoid added sugars if you’re being extra cautious.

Other Better-For-You Dessert Ideas:

Strawberry Bark

Bite-Sized Twix Cups    

Salted Maple Protein Cookie Bars

Funfetti Birthday Cake Ice Cream Sandwiches

Grilled Peaches and Cream with Pecan Crumble (Gluten-Free, Dairy-Free)