Go Back
–+ servings
Two vegan strawberry shortcake trifle glass cups filled with layered desserts: yellow sponge cake, whipped cream, and strawberries, topped with a dollop of cream and a whole strawberry on each.

Vegan Strawberry Shortcake Trifles.

Joanne Molinaro
A beautiful, sweet, and tart dessert for your next big event!
No ratings yet
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 15 minutes
Course Dessert
Cuisine American, british
Servings 9 trifles
Calories 400 kcal

Equipment

Ingredients
  

  • 1/2 cup soy milk (can substitute oat milk)
  • 2 tbsp lemon juice
  • 1/2 cup granulated cane sugar
  • 2 tbsp lemon zest
  • 1/4 cup vegan yogurt
  • 1 tbsp vegan condensed milk
  • 1/3 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 1/2 cup all purpose flour
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 tsp ground turmeric
  • 2 cups vegan whipping cream
  • 1/4 cup powdered sugar
  • 2 cups strawberries (trimmed and cut into small pieces)

Instructions
 

  • Preheat your oven to 350° F. Line a 9" x 13" baking sheet (not a pan!) with parchment paper.
    Add lemon juice to plant milk to make vegan buttermilk. Set aside. Then, add sugar to a large bowl, together with lemon zest. Using your hands, massage the lemon zest into the sugar to release the oils. Then add vegan buttermilk, yogurt, condensed milk, vanilla extract, and vegetable oil. Whisk together until the ingredients are well combined. In a separate bowl, whisk together flour, baking powder, baking soda, sea salt, ground turmeric. Add dry ingredients to wet ingredients and stir until all dry ingredients have been incorporated.
  • Pour the lemon cake into the prepared baking sheet. Bake in preheated oven for 13 to 14 minutes. Cake should feel tender but not raw. Remove from oven and set aside to cool for at least 15 minutes.
  • Pour heavy whipping cream into the bowl of your stand mixer or a large bowl, together with powdered sugar. Mix on highest speed until your cream whips up into stiff peaks (about 2 minutes with stand mixer and 4 to 6 minute with hand mixer).
  • Using 2 1/2-inch round cookie cutters (or the rim of a cup), cut out rounds of the lemon cake. You can also just cut them up into cubes, if you prefer. Add a layer of the lemon cake, followed by a generous helping of whipped cream, followed by sliced strawberries. Top with another layer of cake, followed by a dollop of whipped cream, and a couple sliced strawberries. Garnish with fresh lemon zest before serving.

Nutrition

Calories: 400kcalCarbohydrates: 35gProtein: 3gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.1gSodium: 175mgPotassium: 103mgFiber: 2gSugar: 17gVitamin A: 57IUVitamin C: 23mgCalcium: 60mgIron: 1mg
Keyword vegan strawberry shortcake trifle
Tried this recipe?Let us know how it was!