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Strawberry Shortcake Trifles (Gluten-Free & Dairy-Free)

These Strawberry Shortcake Trifles are light, fresh, and layered with dairy-free cream and juicy berries—a fun, gluten-free summer treat!
*Total Time includes 30 minutes (at least) of chilling time in the fridge before serving.
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour 20 minutes
Servings 6
Author Rachael DeVaux

Ingredients

For the Cake:

  • ½ cup honey
  • ½ cup avocado oil
  • 3 large eggs room temperature
  • 1 tablespoon freshly squeezed lemon juice
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract optional
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups almond flour
  • ½ cup tapioca flour
  • ¼ teaspoon kosher salt

For the Strawberries:

  • 2 quarts strawberries cleaned, hulled, and thinly sliced
  • ½ teaspoon lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 2 tablespoons coconut sugar

For the Cream:

  • 1 (9 oz.) tub dairy-free whipped topping (I like So Delicious)
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • 1 teaspoon lemon zest

Instructions

For the Cake:

  • Preheat the oven to 350°F. Line a 9x9 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!
    Note: 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.

Notes

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.)