Strawberries and Cream Trifle
This delicious, low carb, keto, strawberries and cream trifle is a crowd-pleasing recipe that everyone will love! Layers of sponge cake, fresh whipped cream, strawberries and a hidden layer sugar-free strawberry jam, really is the perfect summer dessert!
Let’s Talk About Trifle…
I grew up in England where trifle was (and still is) a very popular dessert. It is traditionally made of layers of sponge, custard, jam (and/or fruit) and fresh whipped cream.
It is honestly one of my favorite desserts ever and this recipe is a definite keeper!
Even though most trifle recipes require custard, this one does not! I really wanted to create the EASIEST trifle recipe ever, that everyone and anyone can make! And, what pairs more perfectly with sponge than strawberries and cream!
These perfect layers of cake, strawberries and cream make every bite taste like summer!
Layers On Layers…
This TERRIFIC TRIFLE (note – I didn’t say quickest since it’s little timely) is all about those layers.
- Sponge Cake – This sponge is super simple to make! The secret to a light and fluffy sponge is to not over-mix the wet and dry ingredients when folding them together, AND to always use room temperature ingredients (especially eggs! – If you need room temperature eggs asap, simply place them in a bowl of warm water for 3 minutes!)
- Whipped Cream – I make whipped cream nearly everyday. It is a sad day in our house if we have no freshly whipped cream for our desserts. It is easy to make and tastes infinitely better than any store bought kind! My everyday whipped cream only uses vanilla extract to flavor it, but I added a dash (1/4 tsp to be exact) of almond extract as well…and oh my…it’s rich and delicious!
- Strawberry Layer – Strawberries and cream are the ultimate pair! Strawberry season is fast approaching, and we’re already getting gorgeous looking (smelling and tasting) strawberries at my local store. Strawberries have about 7g net carbs per 1-cup serving…making them a great low carb fruit for you all! To make them taste exceptional in a trifle, it is important to marinate them for at least 10 minutes in 1 tsp lemon juice and 1 tbsp granulated sweetener of your choice.
- Sugar-Free Strawberry Jam – I may be biased but this is the BEST Sugar-Free Strawberry Jam EVER! It only requires 5 ingredients, takes less than 15 minutes to make and… like most of my recipes, it’s crazy just how easy it is to make! This trifle is awesome, and one reason for that is the fact that it has a hidden layer of Sugar-Free Strawberry Jam, right in the middle it! This brings the whole thing together for complete and utter perfection!
Make Ahead & Storing Guide…
Yes, you can make this Strawberries and Cream Trifle ahead of time. It’s best to leave the trifle to refrigerate for at least 2 hours (and up to overnight!) If you are going to refrigerate it longer, I advise you cover it, so the cream doesn’t go funny (and crispy on top!)
This trifle is made with fresh whipped cream, so it will only last in the refrigerator for 2-3 days (covered!) But, good luck with that…ours only lasted one!
More Strawberry Recipes You Might Like…
Strawberries and Cream Trifle
- 3 eggs room temperature
- 1/2 cup unsalted butter softened
- 1/3 cup granulated sweetener (such as Monkfruit, Swerve, Erythritol)
- 1 1/2 tsp baking powder
- 1 1/2 cups almond flour
- 2 tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/4 tsp salt
Whipped Cream Layer:
- 2 cups heavy cream
- 1/3 cup powdered sweetener (such as Monkfruit/ Swerve)
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 1 lbs strawberries sliced
- 1 tbsp granulated sweetener (such as Monkfruit, Swerve, Erythritol)
- 1 tsp lemon juice
Strawberry Jam Layer:
- 5-6 tbsp Sugar-Free Strawberry Jam (recipe link in notes)
Make The Cake:
- Preheat the oven to 350ºF and line a 9" springform cake pan with parchment paper and grease the sides with butter or cooking spray.
- In a large bowl, mix the almond flour, baking powder and salt together. Set aside.
- In a separate bowl, with an electric beater, beat the butter and sweetener together until light and fluffy (about 2-3 minutes). Beat in eggs, one at a time. Beat in the almond milk and vanilla extract.
- Fold the wet ingredients into the dry ingredients.
- Pour batter into the cake pan and bake for 20-25 minutes, until an inserted toothpick comes out clean.
- Allow the cake to cool in the pan for 5-10 in the pan before cooling completely on a wire rack.
Make The Strawberry Layer:
- Place the sliced strawberries into a bowl with the granulated sweetener and lemon juice. Mix well and allow to marinate for at least 10 minutes.
Make The Cream:
- Using a hand mixer or standing mixer with the whisk attachment, whisk the cream until soft peaks form (about 2 minutes). Add the powdered sweetener, vanilla extract and almond extract, until thicker and stiffer peaks form (about 1 more minute). Cover and refrigerate until needed.
To Assemble The Trifle:
- Cut the cake into 1” squares. Layer the bottom of a trifle bowl with 1/2 the cake, followed by 1/2 the cream,1/2 strawberries then the Sugar-Free Strawberry Jam. Then layer with the remaining cake, cream and strawberries.
- Refrigerate for at least 2 hours. (Note: If refrigerating for more than 2 hours, make sure to cover it.)
- Serve & Enjoy!
Net Carbs: 5.7g
Please note, I am not a certified nutritionist and the nutritional information for this recipe is provided for informational purposes only. I aim to provide the most accurate information possible, but I advise you calculate the nutritional information yourself using your favorite nutrition calculator. Also, please note I remove the sweetener from the carb count and net carb count, as it has shown that it doesn’t affect blood sugar levels.