Coconut Strawberry Shortcake Trifle: A Delightful Treat!

Name: Coconut Strawberry Shortcake Trifle: A Delightful Treat!
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 1 cup coconut flour; 1/2 cup sugar; 1/2 cup unsweetened shredded coconut; 1/2 cup butter, softened; 4 large eggs; 1 teaspoon vanilla extract; 1 teaspoon baking powder; 2 cups fresh strawberries, sliced; 2 cups whipped cream

Posted on June 28, 2025

DESSERT

Introduction to Coconut Strawberry Shortcake Trifle

As a busy mom, I know how precious time can be, especially when it comes to whipping up something special for my family. That’s why I absolutely adore this Coconut Strawberry Shortcake Trifle! It’s a delightful dessert that combines the tropical flavors of coconut with the sweetness of fresh strawberries, all layered with fluffy whipped cream. This recipe is not only quick and easy to prepare, but it also impresses everyone at the table. Whether it’s a family gathering or a simple weeknight treat, this trifle is sure to bring smiles and satisfaction!

Why You’ll Love This Coconut Strawberry Shortcake Trifle

This Coconut Strawberry Shortcake Trifle is a game-changer for busy days. It’s incredibly easy to make, requiring just a handful of ingredients and minimal prep time. The layers of moist coconut cake, juicy strawberries, and airy whipped cream create a symphony of flavors that dance on your palate. Plus, it’s a stunning centerpiece for any occasion, making it perfect for impressing guests or treating your family to something special without the fuss!

Ingredients for Coconut Strawberry Shortcake Trifle

Gathering the right ingredients is the first step to creating this Coconut Strawberry Shortcake Trifle. Here’s what you’ll need:

Coconut flour: This gluten-free flour gives the cake a delightful coconut flavor and a light texture.
Sugar: A touch of sweetness to balance the flavors and enhance the cake’s moistness.
Unsweetened shredded coconut: Adds a chewy texture and intensifies the coconut taste.
Butter: Softened butter is essential for a rich, moist cake that melts in your mouth.
Eggs: They provide structure and moisture, helping the cake rise beautifully.
Vanilla extract: A splash of vanilla elevates the flavor, making it even more irresistible.
Baking powder: This leavening agent ensures your cake rises to fluffy perfection.
Fresh strawberries: Juicy and vibrant, they add a burst of flavor and color to the trifle.
Whipped cream: Light and airy, it brings everything together, creating a luscious finish.

For those looking to mix things up, consider adding pineapple chunks between the layers for a tropical twist. If you’re following a vegan diet, you can substitute with dairy-free whipped cream. Remember, the exact quantities for these ingredients are listed at the bottom of the article for your convenience!

How to Make Coconut Strawberry Shortcake Trifle

Now that we have our ingredients ready, let’s dive into the fun part—making the Coconut Strawberry Shortcake Trifle! Follow these simple steps, and you’ll have a stunning dessert that’s sure to impress.

Step 1: Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Preheating is crucial because it ensures that your cake bakes evenly. If you skip this step, your cake might end up dense or unevenly cooked. Trust me, a well-preheated oven is the secret to a fluffy coconut cake!

Step 2: Prepare the Dry Ingredients

In a mixing bowl, combine the coconut flour, sugar, shredded coconut, and baking powder. Whisk them together until they’re well blended. This step is important because it helps distribute the baking powder evenly, ensuring your cake rises beautifully. Plus, the aroma of coconut will start to fill your kitchen, and it’s simply delightful!

Step 3: Cream the Butter and Sugar

In another bowl, cream the softened butter and sugar together until the mixture is light and fluffy. This process is key for creating a tender cake. The air you incorporate while creaming will help the cake rise, giving it that lovely texture we all crave. Don’t rush this step; take your time to get it just right!

Step 4: Add Eggs and Vanilla

Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Each egg adds moisture and structure to the cake, while the vanilla enhances the flavor. Make sure everything is well combined; you want a smooth batter that’s bursting with flavor!

Step 5: Combine Wet and Dry Ingredients

Now, it’s time to bring the wet and dry ingredients together. Gradually add the dry mixture to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine. Overmixing can lead to a tough cake, and we want it to be soft and tender!

Step 6: Bake the Cake

Pour the batter into a greased cake pan and pop it into the oven. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Keep an eye on it towards the end of the baking time. The smell of coconut will be irresistible, and you’ll know it’s almost ready!

Step 7: Cool and Cut the Cake

Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Cooling is essential because it allows the cake to firm up, making it easier to cut into cubes. Trust me, you don’t want to rush this part!

Step 8: Assemble the Trifle

Now comes the fun part—assembling the trifle! In a trifle dish, layer the cake cubes, fresh strawberries, and whipped cream. Repeat the layers until you’ve used all your ingredients, finishing with a generous layer of whipped cream on top. The vibrant colors will make your trifle look like a work of art!

Step 9: Chill Before Serving

Finally, chill the assembled trifle in the refrigerator for at least 2 hours before serving. Chilling allows the flavors to meld beautifully, creating a dessert that’s not only delicious but also refreshing. When you’re ready to serve, just scoop and enjoy the delightful layers of coconut, strawberries, and cream!

Tips for Success

Make sure your butter is softened for easy creaming.
Use fresh strawberries for the best flavor and texture.
Don’t skip the chilling step; it enhances the flavors.
For a fun twist, try adding a splash of coconut extract.
Keep an eye on the cake while baking to avoid overcooking.

Equipment Needed

Mixing bowls: Use any size you have; just make sure they’re sturdy.
Whisk: A hand whisk works great, but an electric mixer saves time.
Measuring cups and spoons: Essential for accuracy; use a kitchen scale for precision.
Trifle dish: A glass bowl is perfect, but any large bowl will do.
Spatula: A rubber spatula helps with mixing and scraping the bowl clean.

Variations of Coconut Strawberry Shortcake Trifle

Tropical Twist: Add pineapple chunks or mango slices between the layers for a fruity explosion.
Chocolate Delight: Drizzle melted dark chocolate over the layers for a rich, decadent touch.
Nutty Crunch: Incorporate chopped nuts like almonds or pecans for added texture and flavor.
Vegan Version: Substitute eggs with flaxseed meal and use dairy-free whipped cream for a plant-based treat.
Berry Medley: Mix in other berries like blueberries or raspberries for a colorful and flavorful twist.

Serving Suggestions for Coconut Strawberry Shortcake Trifle

Pair with a refreshing glass of iced tea or lemonade for a delightful summer treat.
Serve alongside a light fruit salad to complement the trifle’s flavors.
Garnish with fresh mint leaves for a pop of color and added freshness.
Consider a sprinkle of toasted coconut on top for extra texture.
Present in individual cups for a charming, personal touch at gatherings.

FAQs about Coconut Strawberry Shortcake Trifle

Can I make Coconut Strawberry Shortcake Trifle ahead of time?

Absolutely! You can prepare the trifle a day in advance. Just assemble it and keep it covered in the refrigerator. This allows the flavors to meld beautifully, making it even more delicious!

What can I substitute for coconut flour?

If you don’t have coconut flour, you can use almond flour as a substitute. However, keep in mind that the texture and flavor will differ slightly. Adjust the liquid in the recipe as needed since coconut flour absorbs more moisture.

How long will the trifle last in the fridge?

The Coconut Strawberry Shortcake Trifle can last up to 3 days in the refrigerator. Just be sure to cover it well to keep it fresh. After that, the strawberries may start to release moisture, affecting the texture.

Can I use frozen strawberries instead of fresh?

Yes, you can use frozen strawberries! Just make sure to thaw and drain them before layering. Fresh strawberries do add a lovely texture, but frozen ones can work in a pinch.

Is this trifle suitable for special diets?

This Coconut Strawberry Shortcake Trifle can be adapted for various diets. Use dairy-free whipped cream for a vegan option, and substitute eggs with flaxseed meal for a plant-based alternative. Enjoy the versatility!

Final Thoughts

Creating this Coconut Strawberry Shortcake Trifle is more than just making a dessert; it’s about bringing joy to your family and friends. The vibrant layers of coconut cake, fresh strawberries, and whipped cream create a visual feast that’s as delightful to eat as it is to look at. Each bite is a reminder of sunny days and sweet moments shared together. Whether it’s a special occasion or a simple weeknight treat, this trifle is sure to become a cherished recipe in your home. So, roll up your sleeves and enjoy the sweet satisfaction of making something truly special!